Quote:
Originally Posted by Scothew
Brined a turkey breast for about 14hr, then smoked over pecan for about 5 hours. Ended up finishing it off in the oven at 350 for about an hour to get it up to temp. May not look the best, but it was dayum good. Me and the wife couldnt stop picking the whole time I was cutting it up and pulling from bone.
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Looks great Scott!!! I love the color pecan gives to poultry and I love me some smoked tit
