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Unread 11-06-2009, 04:39 PM   #14
The_Kapn
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I am a firm believer in KISS.
I just pulled off a breast that was brinied overnight.
Salt, sugar, and AJ.
Drained and wiped dry.
Let the skin dry for a couple of hours.
A light dusting of rub, not much at all.

Smoked to 170--on the Traeger with Cherry pellets--rested a bit--sliced--and chowed down.

I let the turkey speak on it's own merit.

Moist, flavorful, and "YUMS"

KISS works for me--Just my method.

TIM
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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