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I think your on the right track and hope you have a good therm to use, That might have been a good time to try brining 1 of them, I love to slice them against the grain and flour them with runion mix and fry like chicken, The thighs and legs get made into soup lol will be watching for the finished pictures
Looks great! Good luck. Many guys like to cure wild game and if that sounds interesting check out Pop's brine or some of Bear's therads. I recommend the low salt version if using Pop's. Curing spooked me out when I first started but I am glad I took the time to learn as the results are awesome.
Fellas, I’m gonna tell ya what...not to toot my own horn, but that may be the best thing I’ve ever smoked. Hot and fast on a Weber Smoky Mountain to a temp of about 163. It was fantastic.
Man, my mom even loved it, and she “doesn’t eat” wild game. The bacon definitely kept the breast moist. I think hot and fast is the key when smoking poultry. Low and slow dries it out.
I did the same thing with one of my breasts this year and it was phenomenal! Also bacon wrapped the thighs/legs - legs are a lost cause, but there's a little good meat on the thighs (likely won't bother again). Also did the other breast without bacon wrap (brined) and it was excellent as well.
I'm such a moron. I was imagining me doing a bacon weave and I pictured it being a complete mess. One quick utube video later and i'm like oh yea...okay