The last one I did in the electric smoker and it turned out great. Brine I used was apple juice, honey, brown sugar and pink salt. Left in brine over night, patted cajun dry rub on it and stuff with cored pineapple. Smoked at 275 for 5 - 6 hrs till the breast was 170. Let rest 30 minutes before carving.
My brine has apple juice kosher salt cloves sage thyme peppercorns warm that to a boil then let it cool. I like to let it soak 36 hours as possible. I use a food grade plastic 5 gallon bucket with a lid. I stuff the turkey with dressing, have to have dressing.
We normally make a oyster dressing when having a traditional turkey meal, but I haven't stuffed it in the turkey for years.
Broke in my new smoker with some backstraps. New to smoking so how’s this look? Sent from my iPhone using ]][emoji[emoji6]]]Bowhunting.com Forums
Tried my hand at baking some bread today. Turned out pretty good! Sent from my iPhone using Bowhunting.com Forums
Recently home made " Supreme " pizza , crust came out great and it was relatively fast. Last night a complete off land meal Deer neck pulled meat BBQ made with our own onions, sweet peppers, tomato sauce. Over our red mashed potatoes and veggies.
