Newb to smoking Thunder Chicken...

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reloadmike78

Smoke Blower
Original poster
Aug 18, 2011
88
18
Morrill, Nebraska
My mother in law gave me two 7.5lb bone on breasts to smoke for Christmas and this will be my first turkey smoke and I was looking for some tips.  

To brine or not to brine?

In a pan or no pan?

Rub or no rub?

Above or below brisket that will be on?

Thank you everyone and Todd I can't wait to try out the AMNPS this weekend!  Day later than I thought, but will be here in time for it's maiden voyage!

Thanks everyone and MERRY CHRISTMAS!
 
My mother in law gave me two 7.5lb bone on breasts to smoke for Christmas and this will be my first turkey smoke and I was looking for some tips.  

To brine or not to brine?

Brine

In a pan or no pan?

It is up to you.  If you do it in a pan consider putting it on a bed of vegetables (carrots, onion, celery)

Rub or no rub?

I'd at least do salt and pepper.  If you going to brine it then a rub may not be necessary. 

Above or below brisket that will be on?

Below unless it is in a pan.  In that case it really doesn't matter.  NEVER put poultry above other stuff unless it is in a pan.

Thank you everyone and Todd I can't wait to try out the AMNPS this weekend!  Day later than I thought, but will be here in time for it's maiden voyage!

Thanks everyone and MERRY CHRISTMAS!
 
Good advice, the only thing I would ad would be to separate the skin by sliding you hand in slowly, being careful not to tear it. Then put some of your rub & butter under the skin. For a rub we like Montreal chicken seasoning. Dust it over EVOO.
 
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