I am not sure

Discussion in 'Poultry' started by allnew2me, Nov 24, 2011.

  1. allnew2me

    allnew2me Newbie

    Ok..this is all new to me. We purchased a masterbuilt smoker and want to smoke our t-giving turkey..note, I am having our dinner tomorrow.  I am quite confused on how long to cook and the temp to do so.  "MB" recommends 225°/45 min. per LB - I saw on this web-site conflicting temp. info and how long to cook per pound.

    I purchased a HUGE carving turkey BREAST - it weighs just over 23 pounds - so, I certainly don't want to ruin it!

    What is the purpose of brining?

    Please help me. I have NEVER used a smoker.

    Thank-you! :)
     
  2. smokinal

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

    First of all welcome to SMF. You should swing over to roll call & introduce yourself so we can all give you a proper SMF welcome.

    The purpose of brining is to add moisture & flavor to the meat.

    At 225 30-45 minutes per pound is a good time estimate, but we don't cook to time. We cook to internal meat temp, and for a breast that means it need to get to 165 degrees to be considered done. It also has to get from 41-135 in 4 hours or less to be safe. You may need to smoke it at a higher temp at first to get it through the danger zone in time, then you can bring it back down to 225.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member


    Great advice Al 
     

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