So today I thought that I would do a bone in turkey breast. Never brined one before so I thought that I would give it a try. At the end when I was eating it. I thought to myself. Why haven't I done this before? The breast came out really juicy which I knew it would. But the amazement part for me was what happened to the smoke flavor. Ok. Now I let it sit for about 40 minutes to rest and suck up the juices back into the meat. That was the part that amazed me. The smoke flavor actually carried deep into the meat. In the past when I have done other Turkey breasts. I never bothered to do a brine thinking it was not for me. I was happy how they always turned out. Oh boy was I ever so WRONG! I think now I will take the time to brine my birds. I myself like to take it to the 170 mark. I know 165 is what everyone shoots for but for me it is under done and I prefer to go to 170. So here is the pics for such a great feast. I hope all enjoy the following pictures.
I like how you can keep all your notes for each smoke. I go back and add in my final remarks after I am done eating. Very nice unit. Like the updates that keep getting added in.
My baby is looking good!
Pulled from my MES30. Just before I cover it up.
Carved and plated. Oh this was such a good dinner. I could kick myself in the butt for not brining birds earlier.
I like how you can keep all your notes for each smoke. I go back and add in my final remarks after I am done eating. Very nice unit. Like the updates that keep getting added in.
My baby is looking good!
Pulled from my MES30. Just before I cover it up.
Carved and plated. Oh this was such a good dinner. I could kick myself in the butt for not brining birds earlier.