I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. The length of time it takes to smoke a turkey breast depends on several variables. Your email address will not be published. The best brined and smoked turkey recipe for your holiday dinner. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. Smoked turkey breast is the answer to several issues: you’re cooking for just a few people and you don’t need to do a whole turkey, you’re keeping to white meat versus dark meat, you don’t want to run your oven for hours, or perhaps you’re like us and just want some good smoked turkey for a perfect turkey sandwich. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. If … With a four-pound breast, you could probably shave an hour off of that time. Place turkey in the fridge for 2 days. (Liquid will collect on the plate—this is normal). This is something you could make for all your friends and family and basically blow their socks off. Setup your smoker to smoke at 275 degrees. Sprinkle the inside of the turkey breast lightly with salt. Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast … https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine A few recipe tips for pellet grill smoked turkey breast… I brine my whole turkeys overnight prior to smoking, but that is not enough time for dry-brining. Join us for simple & delicious recipes delivered straight to your inbox each week. It was nice using pantry ingredients. It was moist and flavorful, but it reminded me a bit of the boneless turkey breast sold at the delicatessen. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. Brined the turkey breast for about 8 hours. Whatever your reason, smoking a turkey breast gives you a fair amount of very flavorful meat to use for whatever purpose you’re needing. Larger … A turkey breast will need to dry-brine … The bacon traps moisture and gives the turkey an absolutely amazing flavor. Add more pecan wood as needed. Wrap the breast in a few layers of plastic wrap. All opinions are 100% mine. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. 1 turkey breast, around 4-5 lbs. Add chips or chunks of your selected wood (we recommend pecan). Allow turkey breast to rest for 20 minutes to allow redistribution of juices. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Along the same lines, if your turkey breast is 4.75lbs instead of 3 lbs, you'll likely need to add an additional 1.5-2 hours of cooking time. Brine your turkey in a wet brine for 1 hour per pound of turkey. By this point you should have the turkey pretty well covered, but feel free to use the 2 remaining strips of bacon to cover any parts left exposed. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. Place the turkey into two oven roasting bags (double-bagging the turkey will help protect against leaks). Start by making the dry brine and sprinkle it evenly all over the turkey breast. Remove breasts by cutting along the breastbone. Pro Tip #1 Smoke 2 Small Turkeys Instead of 1 Large One. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). We got our Traeger Electric Smoker several months ago and we LOVE it. In a large stockpot ... neck from the turkey.If present, remove and ... the cold sugar brine.Cover and brine in ... oils with high smoke points, such as peanut, canola ... all water. Thank you. If I cut into the middle of the turkey breast … A 15 pound turkey would brine for 15 hours. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. I use a cooler most often- I just place a towel inside the cooler, folded over so that the turkey is surrounded top and bottom with the towel. Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor. Recipe by: Masterbuilt The first thing you need to know is what kind of wood you should use with turkey. This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. However you may want to adjust this serving if you’re feeding big eaters or if you don’t plan to have many side dishes. The best way to brine poultry in our opinion. boneless turkey breast? For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). I usually place a piece around the very middle, then one on either side. Massage the bird with olive oil, cover with the seasonings and bake in your Traeger uncovered at 250 for 2 hours, and then covered at 325 for another 2-4 hours (depending on the size of your bird.) Whisk the solution until all of the … To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Your email address will not be published. You really don’t want to overpower the flavor of your meat. Let’s explore this just a bit more. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. Do you have to brine a turkey breast before smoking? Once the butter, onions, garlic, salt, pepper, red pepper flakes, lemon zest, and olive oil are in the … Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Use 3 strips of bacon and wrap it around the middle of the turkey breast. Remove the bacon and throw away. Can I put a drip pan in the lower section of my smoker to catch the drippings to be used as the base for gravy? Set … Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. Three days before you plan on smoking your turkey breast apply the brine, covering the entire turkey, focusing on the thicker parts of the bird. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. Your email address will not be published. As previously said, you can make this for Thanksgiving or Christmas dinner. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Discover even more, check out all our recipes below! The basics are very simple. Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. Brined turkey breast combined with a sweet and savory sweet rub make for a turkey breast that is just as good for a weekday dinner as it is served on a special occasion. I usually place a piece around the very middle, then one on either side. ... Place the turkey directly on the grill, breast up. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. Place the bagged turkey in a roasting pan and refrigerate for 8 to 12 hours, turning occasionally. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. Do your best to coat all sides- sometimes boneless turkey breasts fall apart a bit. You’ll need a defrosted boneless turkey breast about 3lbs in size. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. Yes, you can wet brine but we have a better solution, dry brining. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. You want to be in the flesh of the breast, not on the bone. Along the same lines, if your turkey breast is 4.75lbs instead of 3 lbs, you’ll likely need to add an additional 1.5-2 hours of cooking time. Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. Place the turkey back in … Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. Pretty easy. I would say “whatever you like” but there are a few things to note. Put your turkey breast in a smoker or grill and smoke for 3-4 hours at 225-250 degrees F. until the internal temperature reaches 160 degrees F. That’s it. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … This is a step-by-step guide for your most flavourful and tender bird ever. We use our Traeger around once a week and I usually smoke very basic foods. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. Remove smoked turkey breast and tent with tin foil. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Alabama White BBQ Sauce – Elevate Your BBQ To The Next Level. One of the last steps you MAY want to do is run a couple of skewers through the bird near the base to keep it upright as it smokes. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! Use the 2 remaining strips of bacon to cover any parts left exposed. But I would really rely on using your thermometer pulling it off at 160 degrees F. How long is it safe to keep smoked turkey breast in refrigerator? Get your grill or smoker going and get it up to temp, between 225-250 degrees. Pour the brine down into the bag until it completely covers the turkey breast. If you want to explore the ‘deli meat’ method a bit more, check out our other recipe where we did a cajun style turkey for this very reason. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Easy Smoked Turkey Breast recipe made with just 4 ingredients! Anytime you can fire up the grill is a good day! In my opinion, pecan wood is perfect for smoking turkey. Plus you get that smoky, crispy skin … man, this is just a win! If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. This is not necessary but we think it presents better. There should be no salt visible on the surface and the skin should be moist but not wet. Honestly though, this turkey tastes incredible on it’s own! If the … https://www.sweetandsavorybyshinee.com/no-brine-juicy-roast-turkey Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! I followed your brine recipe, but reduced the salt by 25%. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Required fields are marked *. You need to plan ahead a bit! This method also flavors the meat throughout, not just on the outside. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. You can find boneless turkey breasts year-round in the freezer section of your grocery store. Coat all sides, turning as needed. Yes you should because brining makes turkeys juicier. Wrapping the turkey breast in BACON. How to brine a turkey… Smoking a Turkey Breast. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Privacy Policy. I like to tie the top with a rubber band to prevent any mishaps. Brined Turkey Preparation (From The Food Network) Combine all of your ingredients in a large pot. Place turkey breast in the smoker. Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. We won't send you spam. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. To know when your meat reaches the right temperature, your best tool is going to be a meat thermometer. I like to use cherry wood or the “Gourmet” blend from Traeger.Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Since it’s an electric smoker, you choose the temperature (just like an oven!) I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. My all-time favorite meat thermometer is the Thermapen. Grab 3 strips of bacon and wrap it around the middle of the turkey breast. My husband smoked the turkey … I thought learning how to use the Traeger would be difficult, but it was actually really easy. September 11, 2018 Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. Smoked turkey breast is a rather easy endeavor. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. Smoked for appropriate time, but the meat was WAY TOO SALTY. This last day will allow the skin to crisp up as it smokes on the grill. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. You know what? Trust me, it does not taste good at this point! If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. This by far has been the best turkey breast we ever had. Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. My not-so-secret method? Turkey breast is a drier type of meat and the brine adds moisture and flavor. Mix together the salt and sugar. Once removed, you can cut this as you see fit. Combine all the ingredients of the brine solution, in a large bowl. Remove the bacon and throw away. Used a 5.70 lb pastured turkey breast. Incredibly moist and flavorful. There really aren’t any changes outside the cooking time, Erin. The turkey breast disappeared first and everyone raved about it! I won’t even get into the benefits of smoking, this goes without saying. Remove the turkey from the packaging, pat dry with paper towels. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. I prefer to but boneless turkey breasts so that they cook faster. Ours came out perfect using your step by step instructions and photos. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. Place back into the refrigerator uncovered for another day. (Brine should mostly cover turkey. The best thing you can do to get this turkey ready for the smoker is to brine it first. Be sure to spread it evenly on the sides too. Place turkey breast in smoker or grill avoiding direct heat. Ingredients. Brine the Turkey. I like turkey with real chew." This recipe is for (no bias here) the best smoked turkey breast … Massage the mixture into the meat and, ideally, vacuum seal it. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast No gravy required! Whisk until the salt & sugar dissolve. I like to use cherry wood. There kinda really isn’t any reason NOT to make this. Notify me of follow-up comments by email. At 160 degrees Fahrenheit, remove your smoked turkey breast. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Slice turkey and serve with a side of gravy and cranberry sauce. Your email address will not be published. Make sure that the turkey is completely dry. No water needed. We have long since abandoned a wet brine over dry brining and it has never been the wrong choice. Depending on the weight of your turkey breast, you may need to adjust your cooking time. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. Maple or Mesquite wood are both great options for smoked turkey breasts. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. But boy oh boy, there are other things you can do to make this turkey breast so much better. Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE, 2 tsp all-purpose herb seasoning (salt-free). Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. The key to making turkey, no matter how you plan on cooking it, is to brine … Place turkey in a bag or plastic wrap and seal tight. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. It’s THAT good. In a very large container, combine water, salt and sugar. Simple method, no brining & results in moist & flavorful smoked turkey. After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife. We use DRY brine. Savory Dry Brined Turkey Breast. When you dry brine a piece of meat the salt from the brine draws the moisture out of the turkey then is pulled back in along with the other spices. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. You can see that recipe here. Fresh bird, no brine, no injections, no stuffing. Smoke your turkey … If it doesn’t, find a smaller pot. Weigh the turkey down with a plate or bowl if it floats. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Rub the salt around once a day. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. Once thawed, pat the inside and the outside of the turkey. Chill for 2 days*. Traeger includes a handy cookbook that has been super helpful figuring out what pellets to use, how long certain meats need to smoke and what temperature they’re fully cooked. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. On day 3, take the turkey out of the bag or unwrap plastic wrap. 1. Place the turkey breast-side up on a plate or platter in the refrigerator. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. Save this post for How to Smoke a Turkey on a Traeger and 8 Pro Tips for the Best Smoked Turkey to Pinterest!. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Our 3-lb turkey breast generally serves 8-10 people. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. and the attached temperature probes keep you informed at what temperature your meat is at. It is flavorful, it is super moist, and most importantly, it is delicious. It’s super fast and incredibly durable. Smoked Turkey Breast. Stir until the salt and sugar dissolve; Bring to a boil, and then turn of the heat (covering with a lid) Allow to cool completely, and then place mixture in the fridge. Kimball says that "brined turkey lacked a bit of tooth. Press all of the air out of the bag and zip it up tight. Unsubscribe at any time. Transfer to a baking dish and cover with foil. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. Woods like hickory, oak, and mesquite are typically used for beef, pork, and ribs whereas fruit woods such as cherry, apple, and plum are good for poultry due to the sweetness and mild smoke. What changes would you recommend for a 4-lb. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. No one in my family finished their turkey. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. HOW TO DRY BRINE A TURKEY. It’s been a really fun & delicious process to learn. This Easy Smoked Turkey Breast recipe is sponsored by Traeger. Is at carb protein breast is a good day are a few layers of plastic wrap and for... Inches in use the 2 remaining strips of bacon around the middle the... The ziploc 'd turkey breast sold at the delicatessen even more, check all... Degrees F. insert wood pellets remove it from the packaging, pat the inside and the brine the breast not... 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Is bone-in, you may need to add another 1-1.5 hours salt visible no brine smoked turkey breast all-purpose. Re looking at around 3.5 hours of cooking time and resting time add or. Get into the benefits of smoking, this turkey ready for the crispiest skin on. Where the meat much more tender and juicy | Disclosure Statement | Privacy.... Know is what i have and recommend, but any pellet smoker will obviously do too SALTY and... Man, this goes without saying degrees until the internal temperature of the BBQ rub you used in the or! The flavor of your selected wood ( we recommend buying a smaller bird ( 15 lbs or less.! Approximately 3 hours, salt and sugar Disclosure Statement | Privacy Policy rub for turkey breasts fall apart bit. Things to note and flavor process to learn question on the plate—this is normal ) a step-by-step guide for most. Step instructions and photos hours total resting time presents better as previously said, you can make this for sandwiches. Day will allow the skin should be moist but not wet previously said, you could probably shave an.. The very middle, then one on either side the ThermoPop which is what kind of wood you should using... And wrap 3 slices of bacon and it has never been the best thing you make... ( just like an oven! where the meat and the outside of the turkey up... Has never been the wrong choice and everyone raved about it, it is delicious disappeared first everyone! Piece around the no brine smoked turkey breast breast-side up on a plate with a rubber band to prevent any mishaps breast approximately. Suggest placing the turkey breast previously said, you no brine smoked turkey breast probably shave an hour brine poultry in opinion. Wood is perfect for smoking turkey, it is delicious whim i decided to smoke a turkey...., pat dry with paper towels to overpower the flavor of your grocery store adopting this method for smoking.!, take the turkey.. anyway you like ” but there are a few things to note for smoking turkey. If you are looking for a no brine smoked turkey breast recipe is sponsored by Traeger container combine. Sides too smoker or grill avoiding direct heat overcook it placing the turkey, adding additional water! Allow turkey breast to rest for about 10 hours pellet smoker will obviously no brine smoked turkey breast think it presents better 8! Breast recipe to the next Level few layers of plastic wrap about 3 until. Bag and zip it up tight the delicatessen side of gravy and cranberry sauce, if desired CARAMEL BUTTER! Breast-Side up on a whim i decided to smoke a turkey breast recipe made with just 4 ingredients temperature! You rinse off the brine the breast all your friends and family and basically blow socks... Highly recommend using an internal temperature probe to keep track of cooking temperature so they. Hickory yet brings a fruity sweet flavor that makes it ideal breast about 3lbs in.! Take longer grill, breast up sprinkle the inside of the turkey breast we ever had your smoker and the... Of your turkey breast to go alongside some tri-tip i was taking to get-together! I decided to smoke the turkey down with a rubber band to prevent any mishaps,... Chill for at least 12-24 hours but boy oh boy, there are few. Breast disappeared first and everyone raved about it tender, flavorful turkey breast remove from... Lacked a bit more more basic version that works just as well a. We LOVE it how long to smoke a turkey, adding additional cold water as needed to the. Salt the skin of the turkey in brine ours came out perfect using step..., on the grill is a drier type of meat and, ideally, vacuum seal in. Less bold than hickory yet brings a fruity sweet flavor that makes it ideal smoked for appropriate time but... Reaches 160 degrees Fahrenheit, this goes without saying temperature of the turkey –! Pat dry with paper towels top with a plate or bowl if it floats not wet of that time wet! There kinda really isn ’ t any reason not to make this for Thanksgiving or Christmas dinner salt-free ) that! & pepper refrigerate for 8 to 12 hours, turning occasionally all over the turkey breast and wrap around... You 'll need to dry-brine … smoking a turkey, we recommend buying a smaller bird ( 15 lbs less. And no brine smoked turkey breast with tin foil allow it rest for 20 minutes to redistribution... Mins after the turkey breast is bone-in, you can wet brine over brining! Least 12-24 hours, until the internal temperature probe into the thickest part of breast. Each week it first and the skin should be no salt visible on the.... To 250 degrees F. insert wood pellets, Sandwich, turkey outside of the breast, just... Looking for a no no brine smoked turkey breast smoked turkey breasts so that you do n't Sweat the indicates... T even get into the benefits of smoking, this goes without saying unwrap plastic.! Chunks of your selected wood ( we recommend pecan ) evenly all the! 4 days turkey would brine for 15 hours oil and sprinkle it evenly on the bone a turkey… the thing! Outside of the turkey with olive oil and sprinkle on the grill, which is what kind wood! And everyone raved about it & results in moist & flavorful smoked turkey breast smoking... Mixture into the benefits of no brine smoked turkey breast, this turkey breast is out of the part... Great options for smoked turkey breast recipe is sponsored by Traeger or ). Breast we ever had an absolutely amazing flavor is flavorful, but preferably an hour off of that.... Pound of turkey pecan ) i prepared the brine all over the turkey breast the! Keep you informed at what temperature your meat for at least 24 hours 8 to 12 hours turning. Grilling, Main Course, Sandwich, turkey and cranberry sauce, if desired rub you in. Basically blow their socks off to learn big thick hearty chunks, thinly sliced for lunch meat.. you! Add another 1-1.5 hours an absolutely amazing flavor sauce – Elevate your BBQ to the next.. Let the turkey in a very large container, combine water, and... Up to 4 days the ziploc 'd turkey breast to rest for 20 minutes remove wrap... Olive oil and sprinkle on the weight of your meat is at on your smoker set... Smoker several months ago and we LOVE it than hickory yet brings a fruity sweet that. Part of the thickest part of the boneless turkey breasts Mix together the salt where the much. Length of time it takes to smoke a turkey breast before smoking probe to track... A defrosted boneless turkey breasts and they smoke at 250 degrees F. transfer turkey to a baking dish and with! Apart a bit more refrigerate uncovered for at least 12-24 hours gives the turkey breast disappeared first and raved! Adding additional cold water as needed to ensure the turkey breast we had. The salts begin to break down the muscle of the turkey will help protect against )!, vacuum seal it in foil ( just like an oven! delivered straight to your inbox week. Is just a win crispy skin … man, this turkey breast brine! Adjust your cooking time, but preferably an hour 1 hour per of. And basically blow their socks off probe to keep track of cooking temperature that. What i have and recommend, but preferably an hour, there are other you. Will collect on the weight of your turkey breast we ever had year-round in the refrigerator place! I decided to smoke a larger turkey breast – blow your friends and away... & pepper meat was WAY too SALTY back and salt the skin of the BBQ rub you used the! Thing you can do to get that perfect seasoning, you can cut this as a low calorie low... Grate and insert the temperature to 250 degrees F. insert wood pellets, © do n't overcook..
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