- Dec 23, 2014
- 12
- 11
Just a quick post....
Had a turkey breast in the freezer and the wife said I could experiment with it. Thawed it out and did 36 hours in Slaughterhouse brine. Spatchcocked it and rubbed it down with butter. Did some garlic, onion, kosher salt and cracked pepper on the skin.
Smoked it over hickory with apples and onions in the drip pan water. Smoked at 290F until I got it up to 130, then went down to 225F until the bird was 170. Spritzed hourly with Slaughterhouse spritz.
The whole plan for the bird is for sandwiches after church. I didn't bother with crisping the skin, so it was pretty rubbery.
The taste is pretty good. Maybe a little to long in the brine as it is a little "hammy" and I think it was an "enhanced" bird. I learned a lot reading about what I was doing AFTER I had brined and had it on the grill.
This bird is taste but hopefully the next bird will be better!
Tanuki
Had a turkey breast in the freezer and the wife said I could experiment with it. Thawed it out and did 36 hours in Slaughterhouse brine. Spatchcocked it and rubbed it down with butter. Did some garlic, onion, kosher salt and cracked pepper on the skin.
Smoked it over hickory with apples and onions in the drip pan water. Smoked at 290F until I got it up to 130, then went down to 225F until the bird was 170. Spritzed hourly with Slaughterhouse spritz.
The whole plan for the bird is for sandwiches after church. I didn't bother with crisping the skin, so it was pretty rubbery.
The taste is pretty good. Maybe a little to long in the brine as it is a little "hammy" and I think it was an "enhanced" bird. I learned a lot reading about what I was doing AFTER I had brined and had it on the grill.
This bird is taste but hopefully the next bird will be better!
Tanuki
