Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: Moonz on March 09, 2015, 09:33:38 PM
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Yeah is was around -15 last week.
Well got 2 turkey breasts from last years hunt.
Just threw together a dry rub, going on the smokin it 2 tomorrow.
So, I've only smoked whole turkeys with a wet brine overnight.
I'm thinking turn knob to 200 and smoke till 160 and wrap foil.
Any other suggestions in smokin it world.
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You should brine it first, also I go 250 on all poultry.
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You should brine it first, also I go 250 on all poultry.
+1!
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Ok thanks pork belly, I agree. But I want to just try this. In the fridge with olive oil and the dry rub that's it, is 200 too low because of danger zone?
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Since poultry doesn't have a lot of connective tissue that needs to broken down like a pork butt, poultry doesn't really benefit from the low and slow technique.
So, 250 is what most around here use.
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Wild is going to be pretty lean. You might even consider laying some bacon over the top.
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Ok maybe a good brine next time.
But turned out good, outside a little dry.
I put a stick of butter in between the 2 halves
And tied them together!
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Good job, Moon! This is the land of lazy Q, but experimentation is a beautiful thing!