Was very pleased with how this turned out, probably the most tender thing to come off the smoker. 4.5 hours total, 4 hours at 250 and bumped to 300 for a half hour (stalled at 155-ish and was hungry), pulled at 165 and rested it for as long as I could stand it.
Injected with Tony Cachere’s injector kit, sprinkled on some Holy Cow and basted a couple of times in last half of cook with 50/50 ACV and Stubbs BBQ sauce.
Lesson learned? Probably remove the netting that came around it in the packaging, disrupted the bark too much taking it off after it cooked.
by the_bread_crumb
3 Comments
If you hit 155F for 50 seconds it’s safe to eat. And even better. That’s my only recommendation. Looks good!
was this the butterball turkey breast roast?
i mean just from the picture it looks like its very juicy ngl wish i can have a taste xD