wild turkey

[Hugh Jweener]

here's what i've got


boneless/skinless wild turkey breast that i'm going to brine tonight and smoke tomorrow

for the brine i'm going to soak in apple juice salt mixture tonight

then tomorrow i'm going to rub it with bad byrons butt rub and inject it with a mixture of butter/creole/hotsauce. then attempt to wrap it in some bacon before cooking

for the smoke i have the option of cherry,apple, or peach woods...which would you use?

thinking about 275-325 temp until it reads internal of 160 or so

what would you do/change or advise that i should do different?[

[Sirsmokealot]

Sounds like a plan. This might help;

http://www.thesmokering.com/forum/viewtopic.php?t=23108&postdays=0&postorder=asc&start=0

Good luck
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