Quote:
Originally Posted by MoeTE87
Will be smoking my annual 5-6 3lb each turkey breasts on Thanksgiving!
I will take some before and after pictures for ya'll!
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So here is an update.
I bought 6 3lb turkey breasts and used two different dry rub seasonings. The whole process was easy to get the turkeys cleaned up and ready for the dry rub.
I coated each turkey pretty well with the dry rub. Let me just say, the two rubs I picked out ended up being not my favorite at all. Too salty and not much flavor. I have a go to dry rub that I use but wanted to try something different.
I put them on the smoker at 130pm ET and took them off at 530pm ET with a constant 235 smoking temp. I reached 165 degrees with about 45mins left and turned down the heat to 215 for the remaining time.
Everyone loved the turkey but I didn't care too much for it to be honest. Smoke flavor was there but the dry rub taste wasn't. To me, the turkey was a little dry but no one agreed with that..I think they were just being nice. lol.
Next time, I will go back to my dry rub that has produced the best results and put in a pan full of beer or water to keep the smoker inside nice and moist.
Enjoy the two pictures below..
