Goatboy25
New member
Smoked a turkey breast last night. Brined it, smoked it to 163 internal temp (carryover gets it to 165) and let it rest for a bit. Trying to make it healthier so I discarded the skin this time around (after cooking) and used a rub with very little sugar. Light pink smoke ring (not sure if photo shows this or not) and a delicious flavoring throughout (thanks to the brine).
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