Reply to "Turkey Reports - 2009"

I smoked a 6.5# kosher turkey breast to go along with a larger bird the wife was cooking for a Christmas get together. Dry brined with kosher salt for a couple of days(method call for 3 days). After a generous coating of CS spicy Chicken rub, I decide to see what a light dusting of of turbinado sugar would do.

Results were the most awesome dark brown, mahogany color ever. Loved it. Taste not effected but presentation was a hit. Excellent in every way.

Smoker: 020
Turkey size: 6.5# breast
Preps: Dry brine, CS rub w/ turbinado sugar dusted over the top, 3 1/2"x2" squares of pecan and 1 similar sized piece of apple
Smoker temp: 250*
Comments: Pulled at 162* (3.5 hours or so) Excellent flavor. Beautiful dark color. Was a hit with company
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