What is the concensus on tarkey breasts? I can buy de-boned and tied turkey breasts or whole breast on the bone. Which do you prefer for smoking and why? Any differences in brining or preparing them?
Original Post
I've always been of the opinion that the bones impart some flavor.. and, hey, I'm so tight I squeek.. why pay someone to de-bone the breast for home eating? Either I can do it (very simple) or it doesn't get done. Possibly for a catering job I'd buy de-boned breasts.. but, not for home eatin'. Shouldn't be any differences in brining boned or de-boned.
Transmission of rub flavor into the meat on the bone side will be slower as there is a connective tissue between and over the bones.
When I've done skinless breasts, I've covered the breasts with cheese cloth and basted melted butter on it one time after sprinkling my favorite rub on it.
Transmission of rub flavor into the meat on the bone side will be slower as there is a connective tissue between and over the bones.
When I've done skinless breasts, I've covered the breasts with cheese cloth and basted melted butter on it one time after sprinkling my favorite rub on it.