Last year around this time, I decided to fashion a homemade meat smoker out of a (new, clean) garbage can, a barbeque rack and an electric hot-plate. I think many of my friends thought that I had gone insane, and maybe to some degree they were right. But if wanting meat that looks like this is wrong, I don’t want to be right!
This bone-in, skin attached turkey breast was soaked overnight in a brine of salt, sugar, sage, thyme and bayleaf, then smoked for 4 hours and then finished in a 325 F degree oven for about an hour. A lot of people seem to swear by dry rubs for their meat smoking, but I generally go for a brine to keep things from drying out. I’ve found that a simple brine of water, salt and sugar will do a number on a piece of smoked salmon or turkey. I smoked this baby on Friday and it was divine: smokey and succulent! The dog was dying for a taste and I obliged. I’m a sucker for a cute face, what can I say!
