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With turkey day right around the corner its time to start knocking the dust off of those turkey techniques. Here's a breast I smoked yesterday 275 indirect in a butter bath to color [about 130ish] and finished off on the grate to 160 degrees. A chunk of local pecan wood gave all the smoke it needed. After a 30 minute rest wrapped tightly in foil, it was sliced and devoured (but not before a quick picture). I brined overnight in a 25% solution of Oakridge Gamechanger with a little extra brown sugar. This one was 100% perfect in every way. I prefer to debone my turkey breasts. How about you guys?
Had some leftover brisket from this past weekend so I repurposed into a pretty good sandwich. Carmelized some onions, added a couple slices of smoked gouda, a little head country bbq sauce, sliced brisket, all on buttered and toasted garlic bread.