razorbrewer
Knows what a fatty is.
I've got a 4.5 lb bone-in turkey breast dry brining in the fridge that's going to be our dinner. Planning on cooking it on the MAK 2* and don't really have a firm plan yet. Thinking smoke setting for 30-45 minutes should be more than ample and then increasing to a higher heat, say 350-375 until it hits 160 and pulling for the rest/carryover to 165. Thoughts on this plan? Any better ideas? It's dry brined in Harvest Brine and I'm debating a mop of melted butter or a spritz bottle with cider vinegar? Wood pellets in the hopper are Lumberjack 100% Hickory. I have LJ Pecan Blend as well but would have to dump the hickory, which I'm leaning against unless convinced otherwise.
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