Smoked a turkey breast for dinner served with mashed potatoes and corn on the cob. Delicious!
Brine consisted of buttermilk, water, salt and Jeff's Original rub. Brined for 24 hours.
Dried with a paper towel and placed in the frig for 5 hours.
Injected with honey, lemon juice, water and rub.
Smoked for four hours in the MES 40 with pecan pellets in the AMNPS. Took out of the smoker at 150 to put on the grill to crisp the skin. Done at 165.
Brine consisted of buttermilk, water, salt and Jeff's Original rub. Brined for 24 hours.
Dried with a paper towel and placed in the frig for 5 hours.
Injected with honey, lemon juice, water and rub.
Smoked for four hours in the MES 40 with pecan pellets in the AMNPS. Took out of the smoker at 150 to put on the grill to crisp the skin. Done at 165.
