Went to the local Amish market to try and pick up some tri-tip roasts but of course they didn't have any (I'd have better luck hitting the lottery then finding these things on a regular basis around here). But while I was there I noticed in the poultry case they had something labeled as turkey london broil. I was intrigued so I asked what it was since it was larger then just a breast. What it was is a half of a boned turkey from the breast to the thigh with the skin removed. Right away the smoking wheels in my head start turning... it is not brined or treated in any way so it was ripe for some flavor added and to be smoked. I ground up a nice rub of parsley, sage, rosemary, thyme, black pepper, oregano, basil, and a few other things last night and put the piece of meat into a cranberry brine this morning before I left for work. When I get home tonight I will remove it from the brine, brush some oil on it, and put the rub on. I figure I will smoke it around 225* since there is no skin to crisp up. It weighs about three pounds so I figure it will take about two hours or so to get to an IT of 165*. I will post some pics later tonight as we go along. Unfortunately it is for work tomorrow so it is going to have to get packaged and reheated but I am sure some taste testing will occur tonight after it is done to make sure it is OK...
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