A local shop makes smoked turkey breast that's dry to the point of being firm yet still white and far more tender than typical jerky, nice golden color (no skin). You can taste that it'd been both brined and smoked. The interesting thing is that the meat is only about 3/4" thick at the thickest part. It's a delicious, and far easier to eat, alternative to jerky ... and it was NOT all dried out. It had nice moisture in addition to being firm and very edible.
So ... I could use some advice on how to duplicate that turkey. I think, somewhat obviously, that a natural turkey breast perhaps butterflied to try to keep as much natural outside surface (not cut across the grain) as I can. Then I'm thinking a mild overnight brine (need a recipe for that so I can get the salt/sugar/water ratio correct), followed by my Weber Smokey Mountain w/my usual cherry/hickory poultry blend of wood for smoke ... and take it OUT as soon as the internal temperature reaches 165F ... and evaluate. If it's more moist than the stuff described above, then I'll put it into my Big Chief until it firms up / dries up.
Anyone got a better idea? Shoot me down and learn me a-lesson or two!
Thanks in advance,
Brian
(Sorry ... wish I had a pic, but don't)
So ... I could use some advice on how to duplicate that turkey. I think, somewhat obviously, that a natural turkey breast perhaps butterflied to try to keep as much natural outside surface (not cut across the grain) as I can. Then I'm thinking a mild overnight brine (need a recipe for that so I can get the salt/sugar/water ratio correct), followed by my Weber Smokey Mountain w/my usual cherry/hickory poultry blend of wood for smoke ... and take it OUT as soon as the internal temperature reaches 165F ... and evaluate. If it's more moist than the stuff described above, then I'll put it into my Big Chief until it firms up / dries up.
Anyone got a better idea? Shoot me down and learn me a-lesson or two!
Thanks in advance,
Brian
(Sorry ... wish I had a pic, but don't)
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