My turn to try it. Reading the recent thread by
cansmoke
reminded me that I had one in my freezer that I needed to do something with. So a little bit of searching on here turned up this thread by Rich
chopsaw
...
www.smokingmeatforums.com
Well the two threads pushed me to get busy so here we go...
The breast, about 6 lbs...
![20230524_074651[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230524_074651[1].jpg")
Made up Pops brine exactly like Rich posted...
Tied up and injected the breast as full as I could and then in the brine overnight...
Next morning, drained and seasoned with a local salt free rub I had bought and back in the fridge while I go fishing...
The rub...
Fired up the Joe Highland with some maple. Rolling ugly, dirty smoke...
Finally it cleaned up and on the breast went at 250℉ for a few hours...
![20230525_141916[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230525_141916[1].jpg")
Meanwhile, I had bought some of the fresh corn from Food Lion that I had posted about for 25¢/ear. I shucked them and removed the silk. Then folded the husks back around them and into a sink of water for a couple of hours...
While they were soaking, I mixed up some butter...
After a couple of hours in the water bath, I drained them and smeared some of the butter on the ears...
Tied them all up with butcher's twine. The 2 with 2 pieces of string have only plain butter for the grands...
On the grill for a couple of hours until the breast is ready. Breast is looking good...
The breast came with a gravy packet so I decided to use it. It is supposed to be mixed with water, but I used unsalted chicken broth...
Breast and corn are done...
Removed each side of the breast from the bone and sliced. It was very juicy...
Made some rice using chicken broth and some sweet peas for the grands. I had some more of the seasoned butter to put on the corn. Time to eat...
If you've stuck with me through all of this, then you've got more willpower than me
. The breast was very juicy and the gravy that came with it, is pretty good. Mashed potatoes would've been better than the rice, but I wasn't running to the store to get some potatoes. The seasoned butter needed a little more lime juice, but I could tell it was there.
cansmoke
reminded me that I had one in my freezer that I needed to do something with. So a little bit of searching on here turned up this thread by Rich
chopsaw
...Smoked Turkey breast
This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process . @SmokinVOLfan asked about it , so I figured I would write it out . Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...
www.smokingmeatforums.com
Well the two threads pushed me to get busy so here we go...
The breast, about 6 lbs...
Made up Pops brine exactly like Rich posted...
Tied up and injected the breast as full as I could and then in the brine overnight...
Next morning, drained and seasoned with a local salt free rub I had bought and back in the fridge while I go fishing...
The rub...
Fired up the Joe Highland with some maple. Rolling ugly, dirty smoke...
Finally it cleaned up and on the breast went at 250℉ for a few hours...
Meanwhile, I had bought some of the fresh corn from Food Lion that I had posted about for 25¢/ear. I shucked them and removed the silk. Then folded the husks back around them and into a sink of water for a couple of hours...
While they were soaking, I mixed up some butter...
- 1 stick unsalted butter
- Juice and zest from a lime
- 1 T smoked paprika
- 1 T dry cilantro
- 1 T coarse pepper
After a couple of hours in the water bath, I drained them and smeared some of the butter on the ears...
Tied them all up with butcher's twine. The 2 with 2 pieces of string have only plain butter for the grands...
On the grill for a couple of hours until the breast is ready. Breast is looking good...
The breast came with a gravy packet so I decided to use it. It is supposed to be mixed with water, but I used unsalted chicken broth...
Breast and corn are done...
Removed each side of the breast from the bone and sliced. It was very juicy...
Made some rice using chicken broth and some sweet peas for the grands. I had some more of the seasoned butter to put on the corn. Time to eat...
If you've stuck with me through all of this, then you've got more willpower than me
. The breast was very juicy and the gravy that came with it, is pretty good. Mashed potatoes would've been better than the rice, but I wasn't running to the store to get some potatoes. The seasoned butter needed a little more lime juice, but I could tell it was there.
