IF a major carrier delivers on schedule, I will be receiving a replacement controller for my MES 30. WhooooHoooo! Kinda a Christmas present as have not been able to use the smoker since early October.
I would like to smoke the turkey breast on Christmas Day and am looking for guidance as I've only done this once or twice - in the summer (it's winter here) and not on a major holiday.
The turkey breast will be boneless and about 5 lbs, skin on. I'm picking it up today from butcher shop.
Thanks in advance, guys and gals, for your assistance.
I know I will need to brine it over night.
How long? (or minutes per lb)
What temp?
Any special instructions?
What wood chips would you use?
Cheers, socially distanced of course!
I would like to smoke the turkey breast on Christmas Day and am looking for guidance as I've only done this once or twice - in the summer (it's winter here) and not on a major holiday.
The turkey breast will be boneless and about 5 lbs, skin on. I'm picking it up today from butcher shop.
Thanks in advance, guys and gals, for your assistance.
I know I will need to brine it over night.
How long? (or minutes per lb)
What temp?
Any special instructions?
What wood chips would you use?
Cheers, socially distanced of course!
