and verrry juicy with light smoky flavor.DB
I've done a few turkeys but mostly prefer brisket, pork ribs and butt. So thought I'd try a turkey breast. Breast was noted as 'enhanced' with 15% solution; so I decided not to brine. I rubbed lighly with a bit of olive oil and then rubbed with kosher salt, fresh ground pepper and CS chicken rub; injected one side with creole butter (may sound counter intuitive to add fat to turkey breast but this was butter flavored and non-fat; hey it was given to me so I just thought I'd give it a shot). Weight when put in to smoke was 6.2 lbs. Set cook temp to 275 and probe temp to 160; used 2 ounces of pecan. Oven temp was 92 and meat temp was 48 at start of cook. Cook time was two hours forty minutes, which seemed short but breast was up to temp and juices ran clear. Double foiled and let rest for 40 minutes. End results were yummy and verrry juicy with light smoky flavor.
DB
and verrry juicy with light smoky flavor.DB
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