Brined turkey breast for 12hrs (Felt like time was right gauging the saltiness at the ultimate taste test) rinsed , patted it dry, then dashed it with a little paprika, cracked pepper, and thyme. Tied it up with twine to get a uniform cook.
Into the smoker over pecan wood. I was looking for a internal temp of 165 degrees. I ran the smoker external temp around 225-250. I let it rest for a bit... then carved.
Looking forward to turkey sandwiches this upcoming work week!
Into the smoker over pecan wood. I was looking for a internal temp of 165 degrees. I ran the smoker external temp around 225-250. I let it rest for a bit... then carved.
Looking forward to turkey sandwiches this upcoming work week!
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