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Brine Turkey Breast in @meatchurch Bird Baptism Brine overnight. Duke’s Mayo as a binder and seasoned up with MC Texas Sugar.
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Timberline set to 275° burning pecan pellets.
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@meatermade Block kept track of the internal temps. Sprayed it down with @duckfatspray a couple time during the cook.
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After about 2 hours I pulled it at 160° internal and let it rest to get it up to 165.
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Sliced it up and it was cooked perfectly! Juicy and delicious!
