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Unread 02-21-2011, 08:22 PM   #1
pufferbelly
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Default Boneless/Skinless Turkey Breast Loins

Brethren .............

I am smoking four bonless/skinless turkey breasts. They are like individual loins a little less than a pound each. I plan on brining for 12 - 24 hours and then lightly sprinkling some Texas rub on them. My question is: What temperature and for approximately how long?? I will check the internal temperature for at least 160.

Thanks for the help.
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Unread 02-21-2011, 08:56 PM   #2
Puppyboy
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The brine is a great idea.

If you are going with skinless, I would cover with a bacon weave to help prevent it from drying out.

I smoke at 250* and would take em to 170*.
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Unread 02-21-2011, 09:49 PM   #3
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Ditto ^^^^^
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