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Turkey Breast
onelikearock
Posts: 115
Smoked a 5.5 lb turkey breast low
and slow for about 4 1/2 to 5 hrs at 230 degrees. I brined over night and used a
rub, hickory for smoke. Moist and tender. The sandwiches the next day were
mmm mmm good.
and slow for about 4 1/2 to 5 hrs at 230 degrees. I brined over night and used a
rub, hickory for smoke. Moist and tender. The sandwiches the next day were
mmm mmm good.
Chesapeake, VA
Comments
-
Was the skin crispy or rubbery? The skin on my chickens and turkeys are always rubbery?
-
Was the skin crispy or rubbery? The skin on my chickens and turkeys are always rubbery?
Not crispy when doing low and slow, although I did eat some of the skin.
Chesapeake, VA
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