The great smoked turkey experiment 11/25/20

 

Since we're staying away from everyone this Thanksgiving,  just for grins, we decided to smoke a couple of 4 pound turkey breasts.  One was prepped and brined overnight using Aaron Franklin's brine recipe.  The second was prepped straight out of the bag.  Both got a good dose of North Main BBQ All-N-1 seasoning.  The plan is to smoke for 3 hours, check the temperature, then finish wrapped in the oven with a lot of butter.

In the zone.

3 hours in and we are here.  Temperature is only around 130, so time to butter 'em up and into the oven for another hour or so.

The final results.  Fabulous.  My Mrs and I agreed the brined turkey was a bit juicier, but it was also a bit salty (well, duh).  Both had excellent smoke flavor and sliced like butter.  As we discovered with salmon filets, sometimes all the extra prep doesn't add much.  We will definitely be having a happy Thanksgiving with these smoky meats and some extra happy days as well.