Turkey breast twins

chestnutbloom · Apr 19, 2014

Howdy everyone! Happy Easter weekend! I have to work tomorrow

but today it's time to smoke a couple fresh turkey breasts.

I'm hooked on Tip's Slaughterhouse brine so in they go....

After about 36 hours in the brine they are injected with Tony C's Creole Buttah marinade.

Now into the mes30 with the amnps filled with pitmaster's choice. Gonna run full throttle until IT is 165-170.

Happy Weekend!!!!

mdboatbum · Apr 19, 2014

Sounds like an excellent plan!! Can't wait to see the finished product.

chestnutbloom · Apr 19, 2014

Well about 4.5 hours later reached the IT I wanted so out they come....

Tip's Slaughterhouse worked it's magic again! I ate 3/4 of one side while I was slicing.....

Turkey sammies all week and vac-seal the rest for another day....

Happy Easter! --Rich

dirtsailor2003 · Apr 19, 2014

Looks tasty!!