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1st Turkey
Egghead_Joel
Posts: 23
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
Comments
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Looks good. I love pecan smoked turkey. Nothing like pecan for that rich brown coloring.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Every cook after this will get better and better.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great! The saltiness may be due to the choice of a boneless breast. The way some of those are processed they can contain sodium and be salty before the rub.
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Looks great!
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Indirect cook?
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