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Help with Boneless Turkey Breast

post #1 of 3
Thread Starter 

I need some help please. My mom asked me to smoke a turkey breast for her Sunday School class, problem is she bought 2 boneless turkey breast. I need help on how to keep them moist and about how long I should smoke them. They weigh 3 lbs a piece.

post #2 of 3

I would brine then and coat in bacon while cooking. Bacon makes everything better.

post #3 of 3

Brining is a must and a good injection wouldn't hurt . Season on and under the skin.

Smoke at 250° till internal of 160° at the thickest part of the breast.

I did mine on the mes w/o any bacon and it was still very moist.

 You can throw it under the broiler or on the pit to crisp up the skin if needed

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