I'm running short of cold cuts, so I figured it's time to do some turkey again. I went and got a frozen butterball breast last week, thawed it out in my back fridge, removed the breast and tenders from the carcass and placed into a brine (Pops) using #1. I pulled them out yesterday morning, rinsed, patted dry a few times then hung in the fridge for a bit. I cold smoked them with some of Todd's bourbon dust but the darn stuff kept snuffing out so I switched to cherry pellets and cold smoked for about an hour before applying heat. I brought the smoker up to 260 and and the breasts to an it of 165.. Rested in the fridge last night and sliced today. Fantastic! I'm no turkey fan but this turkey is so much better than that petrified commercial stuff. I have a bag-full of cold cuts, a tender for cheese and crackers and some scraps ready for a batch of beans..
Out of the fridge in the brine..
Hanging up awaiting smoke..
All smoked up and at temp..
After a night's rest..
Sliced up a tender just for a taste test and some snacks..
And the breasts all sliced up..
Out of the fridge in the brine..
Hanging up awaiting smoke..
All smoked up and at temp..
After a night's rest..
Sliced up a tender just for a taste test and some snacks..
And the breasts all sliced up..
