S.Six
TVWBB All-Star
Did a dry brine and let it set overnight in the fridge uncovered overnight. Used Meathead's Simon and Garfunkel rub + fresh mashed garlic and EVOO. Injected the breast with butter and Knorr chicken stock.
On the 22.5"wsm with some Hickory wood for smoke. Gravy tray on bottom rack.
Wsm ran between 275 ° - 300 ° the whole time. 6hrs later it was done!
Turned out very good and juicy. One of my better turkeys I've smoked. The gravy way spot on too!
Well another Thanksgiving come and go. I guess its time to start making preparations for next Thanksgiving!
Thanks for looking, see ya next cook!
On the 22.5"wsm with some Hickory wood for smoke. Gravy tray on bottom rack.
Wsm ran between 275 ° - 300 ° the whole time. 6hrs later it was done!
Turned out very good and juicy. One of my better turkeys I've smoked. The gravy way spot on too!
Well another Thanksgiving come and go. I guess its time to start making preparations for next Thanksgiving!
Thanks for looking, see ya next cook!