Turkey breast and pork butt, that is
Ordered a 10# butt and a 7# kosher turkey breast from FreshDirect, which got delivered last night. Using a modified BRITU rub on both -- for the butt, I'm using Kosher salt and turbinado sugar instead of the regular/brown sugar mix (because I ran out of brown sugar), and for the breast, the same thing minus the salt. While I probably should have known before buying it, the Kosher breast was brined (or at least salted), so I didn't want to add any more salt. I figure if it's light on the salt at the end, I can add then.
Breast on the bottom, of course, although it will finish much sooner than the butt, and I'll have an awkward moment getting it out when it does. Haven't decided on wood yet, although I'm leaning towards alder and maybe something stronger (hickory or pecan) once I take off the breast.
My first time with the turkey, so I'm glad the butt is a decent size. Anyway, wish me luck, as this is all going towards feeding a small family reunion tomorrow.
Ordered a 10# butt and a 7# kosher turkey breast from FreshDirect, which got delivered last night. Using a modified BRITU rub on both -- for the butt, I'm using Kosher salt and turbinado sugar instead of the regular/brown sugar mix (because I ran out of brown sugar), and for the breast, the same thing minus the salt. While I probably should have known before buying it, the Kosher breast was brined (or at least salted), so I didn't want to add any more salt. I figure if it's light on the salt at the end, I can add then.
Breast on the bottom, of course, although it will finish much sooner than the butt, and I'll have an awkward moment getting it out when it does. Haven't decided on wood yet, although I'm leaning towards alder and maybe something stronger (hickory or pecan) once I take off the breast.
My first time with the turkey, so I'm glad the butt is a decent size. Anyway, wish me luck, as this is all going towards feeding a small family reunion tomorrow.
