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Old 11-29-2013, 08:25 AM   #2
is One Chatty Farker

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Join Date: 08-28-13
Location: Matherville IL

What was the internal temp, did you take off at 170 in the breast. We smoke one every year for thanksgiving in a cheap, old brinkman and always turns out juicy. Same brine,1-1 salt, brown sugar then rinse, pat dry, rub with brown sugar and put on smoker.
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