Got a plan on smoking a couple of boneless turkey breasts and a pork roast sunday. I'm thinking a traditional rub for the pork and a citrus/pepper for the turkey. Any ideas/thoughts.
I guess when it comes to turkey, I'm a traditionalist. I have always (well, for the last three Thanksgivings) used Alton Brown's honey-brined smoked turkey recipe, which never fails to produce some very tasty turkey. Although, I did get a good deal on "Turkey Filet Mignon" (boneless turkey breast, all churched up) with a grapefruit-teriyaki marinade (made by the butcher at their shop, not at a plant somewhere). My wife loved it, but, alas, the butcher guards his marinate recipes with his life.
Unfortunately (or fortunately), I'm getting taken to a German buffet for FD dinner, so I don't get to smoke anything tomorrow.
