Smoking turkey breast from the bird I harvested. We seasoned the filets with sea salt and ground pepper. Wrapped them a woven bacon blanket and smoked with Kingsford hickory charcoal for about 2 hours on my Char-Griller Duo smoker. Wrapped the breasts in foil after about a half hour to keep moist and to not over smoke. Came out delicious!
Great video I'm doing the same thing the same thing tonight with the bird I killed yesterday on the Weber thumbs up -Jason
2024JayZ 1 year ago