Hey folks,
Tried today to smoke some pastrami... Down here they do not sell skin-on turkey breasts, so I had to improvise. Got it skinless and boneless, brined overnight in 1/2 cup salt, 1 cup brown sugar, few smashed garlic cloves and scallions (white parts). No curing, just spice rub sprinkled over before smoking.
Smoked on 225F for about 4 hours, took it off on IT 160F, 40 min rest wrapped in foil.
Here's the result. Loved the way it turned out!
Tried today to smoke some pastrami... Down here they do not sell skin-on turkey breasts, so I had to improvise. Got it skinless and boneless, brined overnight in 1/2 cup salt, 1 cup brown sugar, few smashed garlic cloves and scallions (white parts). No curing, just spice rub sprinkled over before smoking.
Smoked on 225F for about 4 hours, took it off on IT 160F, 40 min rest wrapped in foil.
Here's the result. Loved the way it turned out!