Quote:
Originally Posted by kydsid
Okay bbq gods of CA I need some advice. I'm wanting to smoke two maybe three turkey breasts for dinner and sliced into lunch meat. Gimme some ideas on wood, brining, injecting etc.
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I'd skip the brine it just leads to rubbery skin. I'd inject them with the juice from a can of jalepenos in escabeche, throw some spicy rub on and cook indirect at medium temp with mesquite and oak.
