SWMBO heard from a co-worker that smoked turkey is real good. As a first time, I thought I'd smoke a breast and finish in The Big Easy (Not the SRG). She has always liked the poultry coming from TBE. The Plan:
1. Brine, dry and rub per the many recipies here. Have done this before and am reasonably confident;
2. Smoke in the Bradley, 2 hours 230*/250*, maple. Any thoughts or comments here?
3. Finish in TBE to an IT of 160*. Rest or FTC until dinner time, depending on how long all this takes. I'll figure on 15/20 minutes per # and rely on the thermometer to tell me "It's Done".
Dose this seem right to everyone? Does this seem wrong to anyone? Thanks
sounds like your on the right track, go for it
Sounds like a plan to me, but not having a big easy I'll defer to the experts, have fun with it