Well we are still rummaging through the freezer for things we can use up without having to make frequent trips to the store. I had a turkey breast in there from last fall that we had bought on sale around Thanksgiving. Decided I would try something different with this one. I did this one naked(not me the turkey breast lol) usually I do them at higher temps so the skin doesn't turn out like rubber. But I wanted to try one out at a little lower temp so it could get as much wood flavor as posible. At these lower temps the skin is just plain worthless so I just tossed the skin and used a rub.
I cut out the back and saved that for later use.
Then I rubbed it down with my pumpkin pie rub. This is a real simple rub that goes good on pork too. Equal parts of your favorite all-purpose rub, brown sugar and pumpkin pie spice . you can check it out on a tenderloin here https://www.smokingmeatforums.com/threads/fall-pork-tenderloin-with-apple-topping.291745/
Skin removed,rubbed down and waiting for the smoker to heat up
I got busy making sides so no picks of it on the smoker. It was raining that day too so I was making quick trips in and out. I ran the UDS at 225° with cherry chunks. Pulled the breast at about 150 then wrapped for a 20 min rest before slicing.
Here is one half of the breast. The other half was wrapped up and into the fridge for the boys lunches later in the week.
Sliced up
And on the plate with some green bean casserole,mashed potatoes and some stuffing.
I was pretty happy with how it came out. The surface did want to dry out but spritzing with Apple juice every so often helped with that. The flavors of this rub goes perfect with a turkey dinner like this. I think that the apple butter glaze that
chilerelleno
just posted would have been a great addition to this turkey. Especially with the flavors already in the rub. Next time I'll try something like that to finish it off. Thanks for taking a look!
I cut out the back and saved that for later use.
Then I rubbed it down with my pumpkin pie rub. This is a real simple rub that goes good on pork too. Equal parts of your favorite all-purpose rub, brown sugar and pumpkin pie spice . you can check it out on a tenderloin here https://www.smokingmeatforums.com/threads/fall-pork-tenderloin-with-apple-topping.291745/
Skin removed,rubbed down and waiting for the smoker to heat up
I got busy making sides so no picks of it on the smoker. It was raining that day too so I was making quick trips in and out. I ran the UDS at 225° with cherry chunks. Pulled the breast at about 150 then wrapped for a 20 min rest before slicing.
Here is one half of the breast. The other half was wrapped up and into the fridge for the boys lunches later in the week.
Sliced up
And on the plate with some green bean casserole,mashed potatoes and some stuffing.
I was pretty happy with how it came out. The surface did want to dry out but spritzing with Apple juice every so often helped with that. The flavors of this rub goes perfect with a turkey dinner like this. I think that the apple butter glaze that
chilerelleno
just posted would have been a great addition to this turkey. Especially with the flavors already in the rub. Next time I'll try something like that to finish it off. Thanks for taking a look!
