turkey breasts for work
Just threw a couple of turkey breasts on the smoker for work tomorrow. I am trying some apple chips this time and a buttermilk brine that I got from the smoking-meat newsletter in my email this month. My question to anyone who can help is, once these breasts are done tonight, what is the best way for me to keep them til tomorrow at around noon? I want to impress my co-workers. Also my apple chips caught fire while I was warming up and had a nasty white, thick smoke which I waited to clear out. Am I using too much or is 240 degrees too hot for the apple chips. My hickory doesn't do this. Any help will be appreciated.
Just trying to make good food for my family with a Masterbuilt 30" electric smoker