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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