Smoked turkey breast sandwiches

Chili Head · October 22, 2011, 03:05:49 PM

I picked up a few 8 pound turkey breasts the other day. I thought these were boneless but oh we'll they will be tasty! CT smothered and dusted with MAKs bird rub and into the Bradley burning apple pucks.

At 250 degrees it took about 5 1/2 hours to reach 165.

Once these cool off I'll slice them up thin with the meat slicer. When I do the next one Tuesday I'm going to debone it first and tie it up.

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Quarlow · October 22, 2011, 03:09:44 PM

Oh yeah baby. Those look great. Nice grub.

mikecorn.1 · October 22, 2011, 03:15:56 PM

Looking goooooood!!

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OldHickory · October 22, 2011, 04:17:11 PM

Looks great. I leave the bone in, seems to add a little flavor.

ghost9mm · October 22, 2011, 04:19:12 PM

Man that's going to make a great sammie, one of my all time favorites...

SiFumar · October 22, 2011, 05:49:16 PM

That sure does look good!

Chili Head · October 23, 2011, 12:47:13 PM

Got it sliced up today and made some open faced Sammie's :D

Dang this turned out great!

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Keymaster · October 23, 2011, 01:26:28 PM

I'll trade yah half a Meatloaf sammy for half of one of them turkey Sammys, That looks good!!

Chili Head · October 23, 2011, 05:05:37 PM

Keymaster you got a deal!!

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SouthernSmoked · October 24, 2011, 05:55:27 AM

Ohhhhhhhhhhhhhhh Yaaaaaaaaaaaaaaaaa!!!!!

Open Face Turkey....Looks awesome! I'll take two!

OU812 · October 24, 2011, 07:12:27 AM

Good lookin bird and that sammie looks great.

Throw some taters on there and I'll be right over. ;D

Chili Head · October 24, 2011, 03:57:50 PM

QuoteThrow some taters on there and I'll be right over

Yeah I missed the taters..didnt have instant and I didnt want to wait on boiling any ;D
But you're right..taters woulda hit the spot with it.

SiFumar · October 24, 2011, 04:23:21 PM

That looks De---licious!