turkey breast help

Discussion in 'Poultry' started by captain richard, Dec 21, 2015.

  1. I smoked my first turkey breast yesterday and it did not turn out great, i need some help. I used a vertical gas smoker temp 250 it took 2.5 hours, brined the breast, used a mix of hickory and apple wood . the problem is the color was grayish and to smoky it was edible but strong smoke flavor. what did I do wrong? I do pork butts all the time and they come out perfect.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What did the smoke look like? Off the cuff, sounds like the wood was not generating thin blue smoke and there was a bit of creosote settling on the breast giving the overly strong flavor...JJ
     
  3. it was producing thin blue smoke but I did have the damper almost all the way closed to maintain  temp and I don't soak the wood chips.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If closing the exhaust is the only thing you did out of the ordinary, that was probably what caused the problem. I was told, when I first got my MES 40, to leave the exhaust 100% open and raise the set point to control temp, if needed. The same may be an option for your smoker as well...JJ
     
  5. ok next time I will leave open and see what happens. thank you for the help
     

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