- Joined Nov 20, 2011
This has become one of my favorites. I think because of how much better they are on the smoker. Started with a 10 lb bone in turkey breast. Soaked in the Smokehouse poultry brine. Coated with canola oil and then some of Jeff's rub. Smoking on the WSM with RO lump charcoal and apple wood chunks. About 4 hrs. in with around an hour left.