6 pound turkey breast

Discussion in 'Meat Selection and Processing' started by mdehoff, Jul 31, 2011.

  1. mdehoff

    mdehoff Newbie

    How hot do i need to have the cooking chamber and how long should I smoke it.  Also I have an offset horizontal smoker should i keep the fire in the firebox or use indirect heat in the larger chamber?  I used a brine and am looking forward to the process today.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If your not going to eat the skin you can smoke it at 225-240 if your want the skin crispy then smoke it at 300-325. Smoke it to an internal temp of 165 in the thickest part. How long it will take will depend on many factors such as what temp you choose to smoke it at
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    X2
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    x3
     
  5. roller

    roller Smoking Guru SMF Premier Member

    X4
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    X5
     
  7. mdehoff

    mdehoff Newbie

    Not sure of the x stuff but the turkey turned out great
     
    cfarley likes this.

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