Reply to "Turkey Reports - 2010"

jacksmokerMember

1: Smokette CS020
2: 9 pound breast (fresh)
3: Brined in SmokinOkie's Holiday Brine for 20 hours. Separated skin from meat and rubbed meat lightly with CS spicy chicken rub.
4: 275 degrees (my smokette did eventually reach this temp but it took about 1.5 hours to do it. 1 small piece of hickory and 1 small piece of apple wood. Covered with butter soaked cheesecloth.
5) Total time was 2:45 to 165 degrees on my probe.

Turkey tasted great. Very moist not too salty - slightly spicy from the rub. My wife - who doesn't like anything that I make, said it was the best turkey she ever had. I am doing 2 7 pound fresh breasts this weekend for her work early Thanksgiving party which is on Monday. Just put them in the brine 10 minutes ago.

11/13/1011:32 AM

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