Smoked turkey breast

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Smoking Fanatic
Original poster
Jul 21, 2012
Hamilton, Ontario
First time smoking in awhile as been cooking inside. Weather even been crappy to grill burgers.

Yesterday, I smoked a 1/2 turkey breast in MES for 4 hrs at 240F using hickory. THe breast had been brined overnight and I injected chicken stock before putting into the smoker. Once getting close, I fired up offset and cooked the breast indirect for about 20 minutes to add charcoal smoke flavour. I put the meat over direct or a few minutes JUST CUZ I could :D

Gotta remember injecting trick as it worked well.

Served with pasta salad last night.

Tonight made more like a philly cheese steak. Fried up some bacon (got your attention again?) and fried some mushrooms in the bacon grease with 1/4 sweet pepper. Put some turkey meat in the pan for about a minute. Served on toasted bun with cheddar cheese


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First plate had my attention!!! After reading the write up. Then the sammich sent me over the edge!!! All of it looks mighty good.

Looks great! I inject mine with Butcher BBQ Bird Booster. A container lasts eons and it’s phenomenal.
It does look delicious! I'll take a plate of each!

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