Since the days are shorter and coolness descends on my back yard early now, I decided to do a relatively quick smoke of a turkey breast, injected with Cajun Injectors' "Hot n' Spicy Butter" injection marinade.
Rubbed with Oakridge Barbecue's "Game Bird and Poultry Rub" and got the smoker up to a higher temp than usual temp, at 285- 290. Poultry does not benefit from low and slow smoker temps.
First put on some ABT's with a large chunk of cherry wood. Those were appetizers. My homegrown jalapenos were milder this summer, and I really liked them!
I cooked the leftover slices of bacon on the smoker, too, for BLT's later on this week.
The turkey breast took just over 2 hours to get to 160-165 degrees internal. It was perfectly moist, flavorful and tender WITHOUT BRINING!!!! Not overly smoky, either.
My friends and I loved it! Served with sourdough bread and herbed dipping oil, and grill asparagus.
We managed to finish dinner on the patio, just as the sun was setting.
A lovely day and evening!
Lee
Rubbed with Oakridge Barbecue's "Game Bird and Poultry Rub" and got the smoker up to a higher temp than usual temp, at 285- 290. Poultry does not benefit from low and slow smoker temps.
First put on some ABT's with a large chunk of cherry wood. Those were appetizers. My homegrown jalapenos were milder this summer, and I really liked them!
I cooked the leftover slices of bacon on the smoker, too, for BLT's later on this week.
The turkey breast took just over 2 hours to get to 160-165 degrees internal. It was perfectly moist, flavorful and tender WITHOUT BRINING!!!! Not overly smoky, either.
My friends and I loved it! Served with sourdough bread and herbed dipping oil, and grill asparagus.
We managed to finish dinner on the patio, just as the sun was setting.
A lovely day and evening!
Lee
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