Turkey breast today

Discussion in 'Poultry' started by heatman, Oct 27, 2013.

  1. heatman

    heatman Fire Starter

    This has become one of my favorites. I think because of how much better they are on the smoker. Started with a 10 lb bone in turkey breast. Soaked in the Smokehouse poultry brine. Coated with canola oil and then some of Jeff's rub. Smoking on the WSM with RO lump charcoal and apple wood chunks. About 4 hrs. in with around an hour left.

  2. [​IMG]Looks GREAT!

    I think the bone in breast have a better flavor. I can't wait for them to go on sale for the season. I'm going to load up.

    Happy smoken.

  3. heatman

    heatman Fire Starter

    Well iy turned out pretty good. I think it ended up taking 6hrs.

    Very moist and tender

  4. Looks great. What temp were you using?
  5. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Looking great! I love turkey breast!
  6. heatman

    heatman Fire Starter

    Bama I was trying to stay at 225 but it was windy so it would run up to 250 or so
  7. That's within range in my book. Good cook!
  8. Did you use water or any kind of liquid In your water pan?
  9. bigr314

    bigr314 Meat Mopper

    Looks great. I am going to try one this weekend.I want to try to smoke one before Thanksgiving. Did you wrap the turkey breast in foil when you took it off the smoker?
  10. dalglish

    dalglish Fire Starter

    Did a 7lb bone in yesterday and took it to a friend's thanksgiving party where it was a big hit. I'll be using Tip's slaughterhouse brine again for sure, the breast came out so moist and flavourful. 

    Brined for 10 hours using tips slaughterhouse brine with a couple of things added (whole all spice, juniper berries, bay leaves etc). 

    Rinsed and left uncovered in the fridge overnight to form the pellicle. 

    Injected with apple cider/butter/spices.

    Smoked at 300F to 160F internal.

    Foiled after the smoke, wrapped in towels and left to rest for an hour and then sliced. 

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