Smoking a turkey breast in the snow

Discussion in 'Poultry' started by craigdchang, Feb 22, 2015.

  1. craigdchang

    craigdchang Fire Starter

    Today I am smoking a breast. It has been sitting in a basic brine for 24 hours.

    It is freezing outside.. As you can see I am piping the smoke out the top with a 90 degree 3" elbow and 12 feet of dryer vent.


    The brine is pretty basic:

    1 gallon water

    1/2 cup kosher salt

    1/4 sugar (white)

    1/4 brown sugar

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/2 teaspoon black pepper

    1/2 teaspoon Italian seasoning


    After 24 hours in the brine. I let it sit in the refrig over night . I decided to use a rotisserie chicken rub. I then put it in my MES 30 for 5 hours at 250 degrees.


    It was awesome. IT was 165 and very juicy. I thought the rotisserie chicken rub made the skin a little too salty but the meat was very flavorful. The family liked the flavor of the skin, so I guess it is all good.
     
    Last edited: Feb 23, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Is the one cup of water a typo? Great looking breast,I just picked one up hoping to smoke next Sunday!
     
  3. craigdchang

    craigdchang Fire Starter

    Good catch. You are right that should have been a gallon of water.
     
  4. twoalpha

    twoalpha Smoking Fanatic

    Looks awesome, Nice job.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , and the smoke diversion thingy is a hoot.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CC, nice set-up for the smoker and good looking chicken!
     

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