Fired up the beast because hey, it's Sunday, why not? Smoked a turkey breast using a rub I designed as a fundraiserfor a buddy of mine who needs a kidney transplant (one of his favorite flavors to utilize is bell pepper so that is the key ingredient this one is designed around)...smoked to 160° using cherry splits, then wrapped in foil with some butter and a bit more of the rub and rested to 165° before slicing, made some mashed potatoes and gravy from the drippings/resting juices, and steamed some broccoli. Mighty fine, tasty Sunday dinner.
The beast.
On the beast smoking away.
Dinner time.
Next time, I think I'll smoke two, chill one in the fridge and toss it on the slicer the next day for lunch meat. Cheers!
The beast.
On the beast smoking away.
Dinner time.
Next time, I think I'll smoke two, chill one in the fridge and toss it on the slicer the next day for lunch meat. Cheers!
