Smoked turkey breast

[gmotoman]

As i said previously I was lucky enough to find a purveyor of un-brined turkeys.
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So today was the day. Well actually yesterday was the day because that's when it went into Mad Hunky Poultry Brine. Sat there for 12 hrs.

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Then it got dusted and rubbed. Went back into the fridge for 4 more hrs.
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Fire up the kettle using a Slow 'n Sear dialed it in between 240-290°F. Wind made temp control rough. Hickory and cherry were the smoking woods. Basted with melted butter that had more rub and honey added to it. this picture is right before doing a wrap.
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Took it 162°F and let it rest. Carried over to 168°. Sliced it up and served with green beans, and stuffing. A good time was had by all who ate.
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[PitRow]

Looks great! I need to get on that gig!


Sent from my internet-enabled toaster

[gmotoman]

Looks great! I need to get on that gig!


Sent from my internet-enabled toaster

Thanks Mike, it really was a good product. I am happy I found them.

[Zeeker]

Wow, nicely done Gman.

[Richtee]

At’sa pretty boid, sir. Looks like the brine did it’s job. Thanks for trusting your meat to the Mad Hunky :)

Oh serrated knife?

[gmotoman]

At’sa pretty boid, sir. Looks like the brine did it’s job. Thanks for trusting your meat to the Mad Hunky :)

Oh serrated knife?

Yes serrated knife.
https://www.webstaurantstore.com/cho...BoC1nkQAvD_BwE

[gmotoman]

Wow, nicely done Gman.

Thanks! Was tasty. Fed 7 people with enough leftovers for some good sandwiches.

[Richtee]

Yes serrated knife.
https://www.webstaurantstore.com/cho...BoC1nkQAvD_BwE

Well, I hadda pick on something. Perfection riles me up

[gmotoman]

Well, I hadda pick on something. Perfection riles me up

Um ok then. You're not the first who has told me to get a straight carver. But i gots what I gots. Besides unlike my ex this was a huge breast and I needed that knife.

[PitRow]