- Mar 2, 2020
- Reaction score
- EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Once again, took tips from Malcolm Reed. Bone in turkey breast. Trimmed some and removed skin. Covered in McCormick seasoning. Injected with butter, honey, toneys mixture. On the SmokeFire at 300. Basted it about every 45 minutes with butter. The last basting is butter, honey, raspberry/cranberry. Turned temp up to 350. Will baste once more, then sprinkle some sugar on it. Will post more pics when done and cut up.