Smoked a turkey breast last weekend...

[KingTM]

...and it was incredible. I brined it in a half gallon of apple cider, a cup of salt and topped off with water with aromatics and some halved apples floated in the brine for 24 hours. After the brine, I liberally rubbed it (@Red Dead Redemption, there's a softball for your next out of context quote ) and injected it with Cajun butter. I used apple wood for my smoke and left it on for about 5 hours at 225 until it reached 165° internal. I then placed it under the broiler for a couple of minutes to crisp the skin. That may have been the best I've done, thus far. I just finished the last of it for lunch, today.

 

[Red Dead Redemption]

...and it was incredible. I brined it in a half gallon of apple cider, a cup of salt and topped off with water with aromatics and some halved apples floated in the brine for 24 hours. After the brine, I liberally rubbed it (@Red Dead Redemption, there's a softball for your next out of context quote ) and injected it with Cajun butter. I used apple wood for my smoke and left it on for about 5 hours at 225 until it reached 165° internal. I then placed it under the broiler for a couple of minutes to crisp the skin. That may have been the best I've done, thus far. I just finished the last of it for lunch, today.

What did you do with the apples after?
Did you make cole slaw with them?

 

[KingTM]

What did you do with the apples after?
Did you make cole slaw with them?

You know I did, just for you.

 

[chicago husker]

...and it was incredible. I brined it in a half gallon of apple cider, a cup of salt and topped off with water with aromatics and some halved apples floated in the brine for 24 hours. After the brine, I liberally rubbed it (@Red Dead Redemption, there's a softball for your next out of context quote ) and injected it with Cajun butter. I used apple wood for my smoke and left it on for about 5 hours at 225 until it reached 165° internal. I then placed it under the broiler for a couple of minutes to crisp the skin. That may have been the best I've done, thus far. I just finished the last of it for lunch, today.

Nothing better than a man on his throne munching on some great tail. LOL Well done!

 

[goodnterribles]

...and it was incredible. I brined it in a half gallon of apple cider, a cup of salt and topped off with water with aromatics and some halved apples floated in the brine for 24 hours. After the brine, I liberally rubbed it (@Red Dead Redemption, there's a softball for your next out of context quote ) and injected it with Cajun butter. I used apple wood for my smoke and left it on for about 5 hours at 225 until it reached 165° internal. I then placed it under the broiler for a couple of minutes to crisp the skin. That may have been the best I've done, thus far. I just finished the last of it for lunch, today.

You're cajun?

 

[KingTM]

You're cajun?

Dutch Irish. My father was from Wales.