Really cold breasts. I am a believer!!
I am just tired of having the thighs done properly on the turkey and the breast is overcooked so I finally listened to advice and iced the breast for 30 minutes before smoking. Of course, I did a 24 hour brine beforehand as well. Throughout the entire cook, the breast was 10 degrees cooler than the thigh. Perfect!!
For the rub, I used Harry Soo's secret ingredient..... Tang! High sugar content, orange flavor. It came out great. The sugar caramelized beautifully and it had a hint of orange flavor...
Sorry, no pics. Too many people......
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)