So my first attempt was pastrami style turkey. I decided to forgo that and just smoke some turkey breast roasts without brining. The butterball 3 lb injected roasts were on sale for 9.99.
I spiced it up. Half was the spice concoction in the recipe section for boneless skinless turkey breasts and half was just Emeril Essence. I wanted to see the difference.
About 4.5 hours with pecan to get it up to 160 before I pulled it off. Let it sit tented for a half hour then stuck it in the fridge to be sliced the next day.
Came out great. Not too salty this time. I think next time I will use the spice mixture then dust with a little Emeril for the extra kick.
I spiced it up. Half was the spice concoction in the recipe section for boneless skinless turkey breasts and half was just Emeril Essence. I wanted to see the difference.
About 4.5 hours with pecan to get it up to 160 before I pulled it off. Let it sit tented for a half hour then stuck it in the fridge to be sliced the next day.
Came out great. Not too salty this time. I think next time I will use the spice mixture then dust with a little Emeril for the extra kick.
