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Nov 22, 2022
12:07:45pm
dingus79 Contributor
Per suggestions on this board, I pulled my test run turkey breast around that temp and it turned out fantastic
My method is: Buy a pre-brined boneless turkey breast, season with course black pepper and kosher salt, smoke at 250-275 until internal temp reaches 130, then wrap with a stick of butter in two layers of heavy duty aluminum foil. Then pull it with the internal temp around 153 as mentioned. Let it rest 20-30 min before slicing, pour the juice/melted butter in the foil over the sliced turkey breast before serving.
dingus79
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heber79
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dingus79
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Oct 25, 2018
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Mar 28, 2024
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11/22/22 11:28am
11/22/22 11:29am

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