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Smoked turkey breast - cook #3

tbk420tbk420 Posts: 70
edited 1:25PM in EggHead Forum
Rubbed in some Montreal poultry rub, and smoked indirect at 375 with a chunk of pecan wood. Used a roasting rack, over a drip pan.

Glazed it with honey at 158 - about two hours later:


After tented rest for 20 minutes:


So juicy!


I'm in love with my new Egg, and each cook makes me more comfortable. It's gonna be a great summer! :woohoo:


  • Austin SmokerAustin Smoker Posts: 1,467
    Looks fantastic! I'm a big fan of Pecan on bird too. Never tries the honey glaze trick, making a note. Thanks for sharing!
  • ManfredManfred Posts: 186
    The picture of the plate is that what you had or is that was left? look good
  • tbk420tbk420 Posts: 70
    Manfred wrote:
    The picture of the plate is that what you had or is that was left? look good

    LOL - I had to concentrate on eating after the first few slices. :laugh:
  • transversaltransversal Posts: 719
    Looks like you're well on the way to gettin the hang of that thang!!
  • 2Fategghead2Fategghead Posts: 9,623
    Great cook. Always soooo delicious. :P
  • Pretty Bird!
    good work, tbk B)
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