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
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