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I am not sure

post #1 of 3
Thread Starter 

Ok..this is all new to me. We purchased a masterbuilt smoker and want to smoke our t-giving turkey..note, I am having our dinner tomorrow.  I am quite confused on how long to cook and the temp to do so.  "MB" recommends 225°/45 min. per LB - I saw on this web-site conflicting temp. info and how long to cook per pound.

I purchased a HUGE carving turkey BREAST - it weighs just over 23 pounds - so, I certainly don't want to ruin it!

What is the purpose of brining?

Please help me. I have NEVER used a smoker.

Thank-you! :)

post #2 of 3

First of all welcome to SMF. You should swing over to roll call & introduce yourself so we can all give you a proper SMF welcome.

The purpose of brining is to add moisture & flavor to the meat.

At 225 30-45 minutes per pound is a good time estimate, but we don't cook to time. We cook to internal meat temp, and for a breast that means it need to get to 165 degrees to be considered done. It also has to get from 41-135 in 4 hours or less to be safe. You may need to smoke it at a higher temp at first to get it through the danger zone in time, then you can bring it back down to 225.

post #3 of 3
Quote:
Originally Posted by SmokinAl View Post

First of all welcome to SMF. You should swing over to roll call & introduce yourself so we can all give you a proper SMF welcome.

The purpose of brining is to add moisture & flavor to the meat.

At 225 30-45 minutes per pound is a good time estimate, but we don't cook to time. We cook to internal meat temp, and for a breast that means it need to get to 165 degrees to be considered done. It also has to get from 41-135 in 4 hours or less to be safe. You may need to smoke it at a higher temp at first to get it through the danger zone in time, then you can bring it back down to 225.



Great advice Al 

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