How hot do i need to have the cooking chamber and how long should I smoke it. Also I have an offset horizontal smoker should i keep the fire in the firebox or use indirect heat in the larger chamber? I used a brine and am looking forward to the process today.
6 pound turkey breast
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If your not going to eat the skin you can smoke it at 225-240 if your want the skin crispy then smoke it at 300-325. Smoke it to an internal temp of 165 in the thickest part. How long it will take will depend on many factors such as what temp you choose to smoke it at