Dinner last weekend, tried out the salt block.
Not feelin' the slab-o-salt thing.
Smoked my first turkey today on the BGE. Brined the bird for 18 hours, then smoked at 225* for 7 hours with applewood chunks until the deepest part of the breast reached 160*. Sliced after a 45 minute rest. This was the best tasting turkey I've ever cooked.
I've done several and they typically taste a lot like ham (not a bad thing), did yours?
Just curious, why did you cut it like that?I had a full brisket occupying too much space in the freezer, so I put it on the Big Green Egg today. (I grill year round cuz I eat the year round! )
Just curious, why did you cut it like that?