Hitman0321
Full Fledged Farker
So, last weekend the wife found some turkey breast on sale and I have never tried to smoke one before. Did some searching and decided since it was going to be for sandwiches I would take the skin off. Brined over night and smoked for about 4.5 hours at about 250, pulled at an IT of 160.
Had to do some sausages too:
Came out really juicy and awesome, couldn't have done it without the info I got here, so thanks!
Had to do some sausages too:
Came out really juicy and awesome, couldn't have done it without the info I got here, so thanks!