We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
I have smoked Turkey Breast before on the Weber smoker that I used to have. I have never done it on the Green Egg. I have brined it in the past. I wanted to do it on the egg with out brining the meat. Do you brine before smoking it? Also, anyone use a rub on theirs? Thanks!!