I shot a big gobbler this weekend. I usually cut the breast in strips and fry. This time I wanted to try something else. My buddy's dad (an ole 75 year old Georgia cracker) swears by smoking meat inside a brown paper bag. Only way he does it, for the last 50 years regardless of the meat
Been wanting to give it a shot.
I brined the meat about 24 hrs in a mix of sea~salt, black pepper corns(crushed in my mortar n pestal), Tony Cacherie's, a bit of cane syrup, and a tsp of instacure, mixed with ice water
I fired up the egg, and took the breasts out and dried them off. Rubbed down with olive oil, and rubbed with more Tony Cacherie's
Each half of breast in a paper sack, rolled and stapled shut, then on a 250* BGE while I had to go work for a couple hours
Believe it or not, the bag does not burn and it was holding a ton of juice inside the bag. I am gonna do this more in the future. It cuts down on the smoky flavor as my wife doesn't like smoky food too much. Just a hint of smoke in the meat
Rubbed down ready for the bag(s)
Done, and cooling before slicing. I forgot to take a pic of them on the BGE
slicing..I was going to put it on my meat slicer, but I just decided to cut it with a razor sharp filet knife
This is absolutely outstanding. Better than any store bought turkey you can buy. Since it has some cure in it, it will keep in the fridge until we eat it all
