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Joined: Jan 2005
Posts: 12,471
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2005
Posts: 12,471 |
My son found this recipe online and we were happy with the result. I have a Smokin-it smoker.
Dug out an old 2 + pound turkey breast from the freezer, defrosted it and rubbed it down good with Kosher salt and brown sugar. Re-vacuumed sealed it and left it in the fridge for 5 days. Could have went a week.
Unsealed it and left it in the fridge for 3 hours uncovered to form a pellicle.
Used a couple of small pieces of Mesquite wood in the fire box. Brushed real maple syrup on the breast and put it in the smoker set at 200 degrees.
Basted more syrup on it after an hour (Can use honey). Did this a couple of times.
Done in about 2 1/2 hours. Good stuff!
Faith and love of others knows no mileage nor bounds. That's simply the way it is.
dogzapper
After the game is over, the king and the pawn go into the same box.
Italian Proverb
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
My son found this recipe online and we were happy with the result. I have a Smokin-it smoker.
Dug out an old 2 + pound turkey breast from the freezer, defrosted it and rubbed it down good with Kosher salt and brown sugar. Re-vacuumed sealed it and left it in the fridge for 5 days. Could have went a week.
Unsealed it and left it in the fridge for 3 hours uncovered to form a pellicle.
Used a couple of small pieces of Mesquite wood in the fire box. Brushed real maple syrup on the breast and put it in the smoker set at 200 degrees.
Basted more syrup on it after an hour (Can use honey). Did this a couple of times.
Done in about 2 1/2 hours. Good stuff! that looks good
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