Wild Fork had a sale going on some bone in turkey breasts (basically a turkey without the legs and wings), so I grabbed one. When I’ve done these before I carved the breasts off the carcass then brined and grilled them. I was thinking of leaving it intact and hanging it on the PBC then just remove the cooked meat and chop it up?
I have hung bone-in turkey breasts in my Pit Barrel. Turns out delicious.
Smoked between 325 and 375 degrees, pulled at 160 IT.
I also dry brined for 12 hours.
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