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Muh wife requested this blasphemous endeavor, as I eat no poultry. So here I am, two in the smoker, slices of butter pressed in seasoning, slid underneath the skins of the breasts. Outer , and under the breast, including the tender, rubbed with jarred poultry seasoning. In the smoker, two+ hours, I’m finna pull it out. Let it rest. Chill over nite. Slice on meat slicer tomorrow for killer sandwich and salad meat.

Muh wife requested this blasphemous endeavor, as I eat no poultry. So here I am, two in the smoker, slices of butter pressed in seasoning, slid underneath the skins of the breasts. Outer , and under the breast, including the tender, rubbed with jarred poultry seasoning. In the smoker, two+ hours, I’m finna pull it out. Let it rest. Chill over nite. Slice on meat slicer tomorrow for killer sandwich and salad meat.

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[–] • 1 pt

Smoking turkey breast? Those things are a bitch to light and you need a second pair of lungs just to take a drag on them.

[–] • 0 pt

Yeah, couldn’t even get a good cough. Too wet. But, they did turn out killer! They are chilling over night to be run through the slicer in the morn.👍

[–] • 0 pt

Two hours doesn't seem like enough time?

How big are these brestsss

[–] • 0 pt

Turns out it’s more like three. I just checked em again and added chips.

[–] • 0 pt

I tried Smoking Salmon once. Couldn't keep it Lit.

[–] • 0 pt

Update:

Turned out ok. About what I expected. I would choose to brine next time. Just not salty enough. I like salt.