- Sep 27, 2014
- 27
- 10
So after my boneless trial run http://www.smokingmeatforums.com/t/237235/boneless-turkey-breast-in-mes
I'm going bone in for Tday (ok MY Tday on saturday). I plan on brineing like mentioned in that message, and letting air dry, then the mild rub & smoke.
I've got a MES so can't go to high, planning on 225 again, approx how long for a 5.5#?
I think I'll be using cherry dust in my Amazin thingy, not sure if I wanna mix in something else or not.
I saw one post say it was like 5.5-6 hrs, and another was only like 3-4hrs, hoping to nail it down better to match serving time of other foods & traditional bird in oven (wifey wants both?!)
Any other hints/tips suggestions?
It's probably going to be cold out too, supposed to be 32ish all day, so can't remember how well my MES keeps up with the cold.
I'm going bone in for Tday (ok MY Tday on saturday). I plan on brineing like mentioned in that message, and letting air dry, then the mild rub & smoke.
I've got a MES so can't go to high, planning on 225 again, approx how long for a 5.5#?
I think I'll be using cherry dust in my Amazin thingy, not sure if I wanna mix in something else or not.
I saw one post say it was like 5.5-6 hrs, and another was only like 3-4hrs, hoping to nail it down better to match serving time of other foods & traditional bird in oven (wifey wants both?!)
Any other hints/tips suggestions?
It's probably going to be cold out too, supposed to be 32ish all day, so can't remember how well my MES keeps up with the cold.
