Put a Rio Grande gobbler breast on the electric smoker this weekend. Low and slow, about 230 F, after a simple overnight brine. Added a couple slices of bacon to keep from drying out. It was good, but not special.

My wife took the leftovers- cut into chunks. Large can of cream of chicken, salt, pepper, garlic powder. Cooked until it thickened. Poured over jasmine rice- It was unbelievably good.

Thought I'd share another option for the spring birds.


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