all about beef
Newbie
I did my first Turkey Breast weighing in at 9 pounds.I put it in a v rack breast side down. I coated in extra virgin olive oil used a Garlic Herb Rub, stuffed neck cavity and butt cavity with sliced apples and onion chunks. I did a slow smoke at 225 for 4 hours then bumped up to 300 for around another 5 hours taking internal temp to 170. I injected butter garlic herb after 4 hours in 4 different spots next to the bone through the thick meat areas. The breast turned out amazing. The flavor was awesome juicy and tender.
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