Better Than Thanksgiving! | Chuds BBQ 

Thanks!

I need this in my life

Absolutely amazing. I'd eat at your restaurant every single day, if you had one. Thanks for sharing.

yeah that's what i like about a sandwich an extra piece of bread in the middle for no reason at all.
Americans need some real help because they cant think.

Only thing I would add is Swiss cheese. Excellent job!

Ok, looking good. Nothing but love
for you.
🥰🥰🥰

Man looks fantastic. Def going to thin slice leftovers this year

Do you find 155 is enough to carryover to 165? I usually cook to 160 but have noticed they are dried out sometimes.

Another Friggin' Awesome ! VIDEO !!!!!!!!!
I'm inspired to make this tomorrow, or actually Thursday. I'll get the turkey on the smoker tomorrow, as well as the pickles. Bread and Bacon, will have to be store brought…sigh.
Otherwise…. I'm all in. I'd like to get the turkey as thin as seen here, but I don't have a circular slicer, but my knives can do a pretty keen job.

ProTip ! When using leaves of Romain Lettuce, like you are doing here….after they're cut down to size like you did…. lay the leaves green side down and with the flat side of your knife-whack length-wise along the leaf and destroy that middle lettuce leaf rib. It'll make them lay perfectly flat on the sandwich. Similar to what you do with the breast side when SpatchCocking a bird.

Sandwiches need to have all vegetable ingredients 'flat', otherwise shit squeezes out the side when you take a bite.

I'm here to help !

You should do more stuff for us pellet smoker users

Happy to help dull the pain, thanks for another great video.

155°🤔 I've smoked several of these breasts. But i've always cured them and added way more seasonings to them. I see the threshold for safe temp getting lower these days. I still stick with the 165° being the rule of thumb. Low and slow for maximum smoke flavor. I've had food poisoning before. Not a pretty sight.

So I suck nuts. I had a 2lb turkey breast in the freezer and I thought I'd smoke it on my Weber, akin to your steps here. The results were… terrible. My turkey was dry and the outside tasted a bit bitter, almost acrid. Had it going between 250 and 300 and it hit 155 in about 1hr 20min. I realized I missed a step; after wrapping it in plastic I forgot to leave it out for 30min. Instead it went straight in the fridge. Definitely no visible moisture or anything when I unwrapped it. Lesson learned, perhaps.

Brother I feel your pain! I made some sweet video of the wife and I getting it on one night and boom….somehow all gone.

No worries just like you just did it all over again!

Haven't seen Brooke in a while, Chud! Always like it when she samples your food!