It’s Tom Turkey time of you and the #3 is ready for a quick workout.
I acquired a 8# breast today, will be brining tomorrow in the briner. The brine is gallon of water, one of kosher salt and one cup of dark brown sugar. Let brine for one hour per pound.
The smoke, 2oz of cherry wood, smoker temp 265, smoke until the bird is 165. I plan on using some poultry spice and paprika as the rub.
Let rest for at least an hour.
