我做了3个火鸡胸肉。三种都是8.00-8.5磅的金银花白,没有添加溶液。不卤鸟。分离的皮肤。在皮肤上下涂抹蛋黄酱。我用CS鸡肉按摩膏擦的。一个是Durkee Smokey Mesquite St Louis擦。一种是加了沃克伍德·贾马坎麻酱调味料的。把每只鸟放在它们自己的不锈钢丝“锥”里,这样它们就都适合放在一个架子上,可以说是站着的。(蛋筒就像一个啤酒罐,没有罐头)用我的050烟熏它们,用3盎司的苹果块和2盎司的樱桃片,250。 Had a temp probe in biggest and smallest breasts. Total cook time was 2hr 15 min for 8lb bird and 2hr 30 min for 8.5 lb birds. Pulled each one at 160. Wrapped each in high temp plastic wrap and foil and cooled in fridge. All the meat was served during the last 3 days and there is just enough left for some turkey salad for lunch. They were all moist, just a hint of smoke throughout, and spices were great. We always disgard the skin too. Ive never had a need to brine a bird yet... as long as I use my Cookshack and an accurate temp probe.