The turkey breast I had in cure were finally ready to smoke so I pulled them out of the brine Tuesday and put them on a rack in a tray, let them sit in the refrigerator until this morning to let them warm up from the cold refrigerator.
Got the smokehouse up and smoking with 50/50 cherry and Hickory chunks, then dialed the heat down to about 150* for 2 hours. I basted the meat with local honey about every 45 minutes.
Here is a Qview when I opened the door to baste them and kick the heat up to finish them fast @ 140*INT.
And DONE!
Back in the fridge after cooling down...will slice later tonight.
Got the smokehouse up and smoking with 50/50 cherry and Hickory chunks, then dialed the heat down to about 150* for 2 hours. I basted the meat with local honey about every 45 minutes.
Here is a Qview when I opened the door to baste them and kick the heat up to finish them fast @ 140*INT.
And DONE!
Back in the fridge after cooling down...will slice later tonight.