Originally posted by Mertzon Man
View Post
Announcement
Collapse
No announcement yet.
Suggestions on smoking this
Collapse
X
-
I'd go the same route but brine only for 3 to 4 hrs. pat dry add rub and smoke skin side up. Or instead of brine may be easier to just inject and smoke. Id bring up to 160 -162 and let rest so it can reach safe temp. then blow torch the skin to crispifyLast edited by BuckRage; 11-25-2020, 08:57 PM.
Comment
-
I did a 22 lb bird for the family and a breast like the OP’s for work
Used a dry rub of thyme,rosemary, salt,pepper, garlic powder, and smoked paprika.
Between 12 adults and 6 teenagers the 22lb bird was all bones when done
The boneless breast I took to work and it was gone in 10 mins. Don’t ever bring food to us er nurses and expect to have anything leftover.
Comment
-
Inject with Creole Butter, coat they outside with Ragin Blaze (or any cajun season if you haven’t been enlightened) and coarse black pepper. Smoke in apple wood until internal of 160 is reached , pull and tent with foil for 15-20 minutes or until 165 internal. Slice and enjoy.
Sent from my iPhone using Tapatalk Pro
Comment
-
Originally posted by Mike D View PostInject with Creole Butter, coat they outside with Ragin Blaze (or any cajun season if you haven’t been enlightened) and coarse black pepper. Smoke in apple wood until internal of 160 is reached , pull and tent with foil for 15-20 minutes or until 165 internal. Slice and enjoy.
Sent from my iPhone using Tapatalk Pro
Comment
Comment