Reply to "Turkey Reports - 2009"

1: Which smoker: Amerique 066
2. Turkey Size: 10# bone-in breast
3. Preps: Smokin's Holiday Brine w. no modifications for 36 hours
4. Smoker temp: 300F
5. Total Time:3hr 50 min
6. Comments:
First smoked Turkey. Used oak barrel chunk and some mesquite. Coated with butter and rub was lemon pepper with some sage sprinkled in. Used butter soaked cheesecloth which took off a good bit of my rub, but I'm glad I did it. Pulled at 160F and cooked perfectly with golden brown skin. Wife asked if we could do it this way every time. Rinsed the bird after pulling from the brine, and flesh was salty, (just right). I usually add a sprinkle of salt on my plate bit didn't this time. Skin flavor and color was great, quite edible, but a bit chewy. Liked this smoked turkey, but not sure if it has any advantages over a properly roasted bird. I don't think I could replicate the texture with a smoker.
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