|Banner advertisements by bbqads.com|
In Reply to: Tips for smoking an 8lb Turkey Breast posted by Bob on May 21, 2012 at 21:29:57:
While I NEVER brinse anything (On a low salt diet). I do turkeys alot on my WSM, breasts and whole. I use my rub and smoke it at 350* for however it takes to get to 160*. I do this for my local bar for a T-Day party every year. Someone does one in the oven, another gets deep fried and I smoke one. Mine NEVER has left overs! I use oak and guava wood or apple. To me simple is best!
The BBQ Forum Home Page