Smoked 2 breasts and 6 drumsticks in the Kamado Kooker with cherry wood. I brined the breasts with Jeff's buttermilk brine recipe
The drumsticks were brined per Jeff's turkey leg newsletter
I tied 2 bundles of fresh rosemary, thyme, and sage and placed one under each breast on the smoker. The drumsticks were rubbed with olive oil and Jeff's rub.
Smoked for 1 hour at 250° then ramped up to 325° until proper IT was reached.
Everyone said the bird was outstanding.
I saw Cowgirl's apple dumplings so I thought I would put a batch of them in the MES 30 for dessert.
Mine are not as pretty as Cowgirl's but tasted awesome.
Happy Thanksgiving everyone! Thanks for looking, and a special shout out to Cowgirl for an amazing smoked dessert.
Sent from my DROID RAZR using Tapatalk 2
The drumsticks were brined per Jeff's turkey leg newsletter
I tied 2 bundles of fresh rosemary, thyme, and sage and placed one under each breast on the smoker. The drumsticks were rubbed with olive oil and Jeff's rub.
Smoked for 1 hour at 250° then ramped up to 325° until proper IT was reached.
Everyone said the bird was outstanding.
I saw Cowgirl's apple dumplings so I thought I would put a batch of them in the MES 30 for dessert.
Mine are not as pretty as Cowgirl's but tasted awesome.
Happy Thanksgiving everyone! Thanks for looking, and a special shout out to Cowgirl for an amazing smoked dessert.
Sent from my DROID RAZR using Tapatalk 2
