- Two Turlkey Breast
Oak or Hickory chips
- Clean two skinless turkey breasts
Marinate in fridge overnight in Italian dressing.
Prior to cooking rub generous amount of olive oil and garlic powder to turkey breasts.
Use manufactures recommendations to bring smoker up to proper cooking range.
I use Oak or Hickory chips for smoking birds but if you prefer stronger smoke taste use Mesquite chips.
Cook in smoker until a tempreature of 160 degrees is reached (about 3 hours).
when meat is done remove from smoker, cover and eat it while it is still warm.
Breasts will dry as they cool. You can use your choice of dips to add moisture in left-overs (if there are any).