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Low n Slow Turkey Breast and Double Smoked Ham

Mattman3969
Mattman3969 Posts: 10,458
edited December 2015 in EggHead Forum
Turkey Breast was rubbed with Red Eye Express and Dizzy Dust,smoked over white oak and a little cherry(for color) @ 235° for 3hrs until it hit 135° then bumped  to 425° to crisp the skin.  First time doing turkey this way. The texture way softer but awesome, smoke flavor was incredible. Just one pic.
 

And a 9lb ham run thru the sugar maple smoke at 325° for about 3hrs. 


Very basic cooks but turned out stellar and the inlaws liked very much, or so they said.  Lol. 

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.

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