Turkey Breasts
Brine overnight with 1 gallon water, 1 cup kosher salt, 3/4 cup brown sugar, 2 tbs. rub,some worcestershire sauce, some apple juice. Morning rinse and pat dry.
Season it by putting season under the skin that you can. Rub oil all over it and
put lots of season on it. Smoke at 250-275 for about 5 hours. internal temp of 160.
Wrap in foil, set on table, it will continue to climb to 165 on its own.
Season
1/2 cup brown sugar, 2 tbs. dried mustard, 2 tbs. paprika, 1 tbs. thyme,
1 tbs. basil, 1 tbs. black pepper, 3 tbs kosher salt, 1 tbs. ground ginger.
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