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First Turkey Breast smoked in an Electric Brinkman ( W/ Qview )

post #1 of 26
Thread Starter 

Hey All,

             Well the breast came out awesome, nice and Juicy! Brined the breast 24 hrs in 1/2'd recipe using 2 qts of water from cookshack.com . The Brining makes the difference! .




Next; coated the breast in maple syrup, mayo then mustard. Topped off with Emeril's Essance and Tony Chachere's Creole seasoning let sit 1/2 hr.




Got some Hickory Chunks this time round, soaked and placed in bottom of cooker: ( note: during cooking the chunks caught on fire, had to spritz w/ water during cooking causing some ash to float around, next time will try the foil packet method.)





Put the remaining brine in water vessel with some apple, sage and additional water:




Added the Breast meat up:




Top layer added sauted mushrooms with peppers and onions for Omelet for tomorrows breakfast, Gotta fill up that smoker!




Cooked shrooms about 1-1/2 hrs, and Breast 3 hours at around 250




The Money Shot:





came out nice n juicy, great smoke flavor, can't wait for dinner! Smoked Turkey sandwiches Yum.


post #2 of 26

Very nice! Your moving right along here!!

post #3 of 26
Thread Starter 

Thanks,......... Gotta play with my new toy and break her in! LOL

post #4 of 26

Your bird looks great,

Nice job on the Qview thumb1.gif

post #5 of 26

Interesting rub you used! icon14.gif

post #6 of 26

Excellent looking breast!   thumb1.gif

post #7 of 26

Looking good and yummy

post #8 of 26

Turkey samich FTWsausage.gif

post #9 of 26

Hot dang! Looks great! That had to be better than ANY smoked TB from a grocery store deli, especially with the brine, the slather & rub, and the steam coming off the water pan from all those goodies in it.


You may not know it yet just, but I bet you're hooked for life! Just wait 'til you realize that your "to smoke" list will never get small...it just keeps growing if you hang around here very much,,,LOL!!!


Enjoy the addiction, 'cause there's none better!


One note: you mentioned issues with the smoke wood taking off on you...might try chips in a small tin can next to the heat source...may need to elevate it so you can catch the heat better and move slightly over the heat element to get it hot enough, but you'd have good control over the smoke being able to repostion the smoke can with long handled tongs. Lots of tricks you can pull on ol' smokey.



post #10 of 26
Thread Starter 

 Thanks Eric

It was tasty!  icon_lol.gif   I know... Right,

          I'm already trying to decide between salmon & king fish, ribs or pork shoulder for my next smoke. And I do see visions of a bigger smoker in my future as well....LOL but first I need to master TBS on this one.


Good idea on the tin can, but now I've got 5lbs of chunks to use up!


I saw an iron smoker box thingy at home depot, do you think that would work well on the heating element in an Electric ECB? I think its big enough for chunks, or  I could always chop up the chunks with an axe?... LOL

post #11 of 26

Ha-ha! Yea, bigger is better in most cases. I use my smaller rigs for small amounts and smaller cuts, then the SV24 comes out of hiding when it's brisket or double-butt smokin' time, or larger batches of sausage loaves, jerky, etc. If I don't need the space, I run smaller to save fuel, but the Vault holds pretty decent tenp variables, so if I want accurate temps, that's my first choice. Sometimes it just depends on wether I want to play with a charcoal fire, or get lazy and fire with propane instead.


I have mostly chunk smoke wood now, myself. Most are too large to fit between the smoke pan and water pan in my Vault, so I split them down to the size I want. You could try finger-sized splits off the chunks tossed into a smoke can...should work just fine ...hatchet or small axe will do, just watch those fingers if the chunk tips on impact and the axe kicks out to the side.



post #12 of 26

Nice Breast! 

post #13 of 26
Good Looking bird!! I have always found poultry difficult to get done, but not dried out on the smoker. The brine really makes a difference.

Good Job!!
post #14 of 26

That looks so good. Great smoke

post #15 of 26

Looks great nice job.. bet it was tasty icon14.gif

post #16 of 26

That looks mighty tasty


post #17 of 26

That bird looks perfect... Love the look of the money shot...

post #18 of 26
Thread Starter 

Thanks all,

                  Thinkin on some salmon, kingfish and ATB's for Fathersday, will let ya know if I achieve TBS using a smoke can in my Electric ECB. ( fingers Crossed )

post #19 of 26

It looks great Young One!


Can you smell mine coming up from the south in Boca?  I got 3 small butts going right now.

post #20 of 26

looks great

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