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Turkey Breast

onelikearockonelikearock Posts: 104
edited July 2012 in Poultry
Smoked a 5.5 lb turkey breast low
and slow for about 4 1/2 to 5 hrs at 230 degrees. I brined over night and used a
rub,  hickory for smoke. Moist and tender. The sandwiches the next day were
mmm  mmm good.
2012-06-30_18-36-14_647.jpg
1024 x 577 - 83K
Chesapeake, VA

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