This year I was able to get my hands on a 5 lb boneless turkey breast. I made up a pastrami wet brine that had no Cure #1 in it and submerged the breast in the brine and placed in the refrigerator for 3 days. After the 3 day soak I rinsed and dried the turkey breast, applied a pastrami rub, tightly wrapped in plastic wrap and back into the frig overnight. The next day I preheated #829 to 250 degrees and placed the brined and rubbed turkey breast on the upper rack. I smoked/cooked the breast using BBQ Delight hickory pellets to an internal temperature of 152 degrees, removed from the MAK, double wrapped in foil and then a towel and placed in the microwave for 3 hours. I resisted the urge to dive into it after bringing it out of the FTM and placed it in the frig for a couple of days before slicing and vac sealing.
Sorry for no photos as I rarely take photos of my cooks anymore but I can tell you the meat is beautifully white with just the slightest tinge of "smoke" pink throughout.
Thanks for the read.
