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1st Turkey

Egghead_JoelEgghead_Joel Posts: 23
edited August 2012 in Poultry

Used a boneless Turkey breast and used some homemade rub on it. Basted with a sweet glaze and smoked with a little Pecan chips at 350. Was done in about 1 1/2 hours. Was fork tender and juicy. A bit on the salty side but not bad.

I used 1/2 the salt the rub recipe called for. Next time I'll try 1/4. Why are the majority of the rubs so very salty? Thanks

Comments

  • TjcoleyTjcoley Posts: 3,489
    Looks good.  I love pecan smoked turkey.  Nothing like pecan for that rich brown coloring.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
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  • Doc_EggertonDoc_Eggerton Posts: 4,991
    Every cook after this will get better and better.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Looks great! The saltiness may be due to the choice of a boneless breast. The way some of those are processed they can contain sodium and be salty before the rub.
  • Looks great!
  • Indirect cook?
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