Smoked turkey breast tenderloins

[Jim]

Smoked up four turkey breast tenderloins yesterday. Two with salt pepper and garlic, and two with kismos q honey bee rub. I smoked them at 275° for two hours then wrapped them in foil. I added honey to the rubbed ones, and butter to the SPG ones. They SPG ones were amazing, light smoke flavor, decent pepper flavor and MOIST.

The rubbed ones were ok, a tad dry but very edible. Needless to say that the idea to make turkey sandwiches for the week went down the tubes as all the turkey was devoured last night between three of us.

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[poorthang]

dont know why you are disappointed. that kosmos says right on the label its a DRY rub.........

btw, that looks great! i love smoked turkey year round. i buy breasts after Christmas when they are on sale and put em in freezer for later.

 

[Jim]

dont know why you are disappointed. that kosmos says right on the label its a DRY rub.........

btw, that looks great! i love smoked turkey year round. i buy breasts after Christmas when they are on sale and put em in freezer for later.

I guess you are right. :LOL2:

I'm going to try it on some wings in the future, see how they go.

 

[LDUBS]

Smoked turkey is fantastic. To me turkey is tough to cook and keep moist.

 

[KMixson]

Must not have been too dry? You devoured it between the three of you.

 

[poorthang]

Smoked turkey is fantastic. To me turkey is tough to cook and keep moist.

i always brine 24 hours, then smoke seals the deal.

 

[Jim]

Must not have been too dry? You devoured it between the three of you.

Gone in seconds! lol