Great meat snacks that easy to eat and easy to prepare. Bearcarver's directions works again. I had used this same process on pork tenderloins and wanted to try this on turkey breast filet and beef chuck tenderloins. Results were great and the taste was IMHO top of the line. The beef chuck tenderloins reached 165 IT about 30 minutes quicker than the thicker turkey meat and were pulled at that time. Had string tied the turkey to maintain shape. It was a cold windy day in NC and the MES did well. Smoked both at the same time as they were both to finish at 165 IT. Larry Turkey Breast Filet/Beef Chuck Tenderloin 2/5/14.4 oz. Tender Quick/Lb.2 Tsp. brown sugar/Lb.Dry cure in refrigerator.2/13/15Remove from cure and rinse. Coat with seasoning and back in refrig. Overnite uncoverd.2/14/15Set out to from pellicleTurkey Breast/Beef Chuck TenderloinWeightChipsBPOG seasoning1# ea.Hickory/Apple 2/14/15MES Set TempMaverick IT TempStart170451 Hour1701022 Hour170 bump to 1801183 Hour180 bump to 1901314 Hour190 bump to 2101384.5 Hour210 bump to 2301405 Hour2301455.5 Hour230 Bump to 2501566.5 HourTurkey Done165 Beef ChuckTenderloin before curing. Turkey and Beef cured and ready for the smoker. Fresh from the smoke. Could not wait any longer to try. Real close up great texture Turkey smoked and ready to eat. Color was just right. All is good.