It might be similar, not sure. His is a lot darker/deeper red than that. He was a Mississippi & Memphis boy like myself so he knew what it should taste like, and made up his own recipe accordingly.

So... not to brag (too much), but I just thought I should say this.... I just finished up my turkey breast last night except for a couple small bits.... It amazed me to think that I got thru that whole turkey breast by myself WITHOUT putting ANY gravy on the turkey - except for one open faced sammy that I felt bad about, but still enjoyed! The seasoning in the meat and the depth of smoke was awesome, and it maintained moisture the whole time - simple microwaving on power level 2 for 2 minutes at a time until warm and I enjoyed perfect turkey - I can't even remember having turkey this good.... anywhere. I was thinking back and realized that turkey never made it past 3 or 4 meals before having to coat it with gravy to cover up the bland dry meat.... This one was tasty and enjoyable the whole way thru! Instead of thinking 'thank god its finally gone' when it was finished, all I can think is 'I want MORE dammit' and that I didn't get nearly enuff turkey sammys out of it!

I'm SOOOOO looking forward to doing another one or even a full bird if a nice small one pops up. I will prep/smoke the exact same way I did this one without hesitation.

I also decided to make up a batch of gravy from the broth from the carcass - I'm not a soup guy - and it turned out pretty tasty --- nice smoky flavored gravy. I'm sure soup would 've been just as tasty too. All out of turkey now, but plenty of potatoes to use it on.... I'm planning hash browns with fried eggs coated in gravy for breakfasts.