TheGrumpyGriller
Well-known member
OK...so I have a Shady Brook Farms boneless turkey breast. It's about 8 lbs. and (what I didn't realize) it's already been injected with a solution that contains salt and various spices.
I am pretty sure that doing another brine, even without salt may not work well, but I am open to suggestions. At the moment, I plan was to put a ton of rub and smoke @ 225 for whatever time (guessing 4-5 hours) it'll take to get to IT-165.
Anybody think that I could/should inject it with a non salt-based solution, or just run with the rub?
Thanks!
-GG
I am pretty sure that doing another brine, even without salt may not work well, but I am open to suggestions. At the moment, I plan was to put a ton of rub and smoke @ 225 for whatever time (guessing 4-5 hours) it'll take to get to IT-165.
Anybody think that I could/should inject it with a non salt-based solution, or just run with the rub?
Thanks!
-GG
