Turkey breast that is :biggrin:
After seeing Jeff's November newsletter about smoking a turkey brined in a buttermilk brine and stuffed with a roasted garlic, rub and chive flavored butter, I decided to give it a try. I went out and bought a Honeysuckle turkey breast (8.44lb) and proceed to thaw it out during the week. My mom caught wind of this via my wife and brought over a 7.87 pounder for me to smoke at the same time....nothing like pressure during a 1st smoke.
Anyways, I smoked some garlic earlier in the week and made two batches of the garlic, rub, and chive flavored butter. Believe me when I say that it took all my willpower not to devour both batches right then and there. This stuff is amazing.
So last night, I made up the buttermilk brine, placed each turkey breast into a 2.5 gallon ziplock bag, filled with the concoction and placed in the fridge overnight.
This morning I removed them, gave them a good rinse and allowed them to drain while I got the MES going and sliced the butter. I then crammed as much butter as I could between the skin and the breast and then threw some chunks into the cavity. Dusted the bird with a bit of rub and threw them into the MES.
I'm smoking at 240 and with a mixture of cherry, apple and hickory and will take up to an internal temp of 165, I'll start monitoring after about 3 hours. Then I wrap in foil and let it rest for an hour or so before slicing. I'll take my mom's over so that they can share with their guests this evening.
No pictures of the brining process, etc. as the camera battery was dead. However, now that it's charged, here's the Q-view of the turkey breasts stuffed with the butter and dusted with rub. The 7.87lb is on the left, 8.44lb on the right. In case you're wondering, I pinned the skin with toothpicks to keep the breast covered.
I'll update as I go along.
After seeing Jeff's November newsletter about smoking a turkey brined in a buttermilk brine and stuffed with a roasted garlic, rub and chive flavored butter, I decided to give it a try. I went out and bought a Honeysuckle turkey breast (8.44lb) and proceed to thaw it out during the week. My mom caught wind of this via my wife and brought over a 7.87 pounder for me to smoke at the same time....nothing like pressure during a 1st smoke.
Anyways, I smoked some garlic earlier in the week and made two batches of the garlic, rub, and chive flavored butter. Believe me when I say that it took all my willpower not to devour both batches right then and there. This stuff is amazing.
So last night, I made up the buttermilk brine, placed each turkey breast into a 2.5 gallon ziplock bag, filled with the concoction and placed in the fridge overnight.
This morning I removed them, gave them a good rinse and allowed them to drain while I got the MES going and sliced the butter. I then crammed as much butter as I could between the skin and the breast and then threw some chunks into the cavity. Dusted the bird with a bit of rub and threw them into the MES.
I'm smoking at 240 and with a mixture of cherry, apple and hickory and will take up to an internal temp of 165, I'll start monitoring after about 3 hours. Then I wrap in foil and let it rest for an hour or so before slicing. I'll take my mom's over so that they can share with their guests this evening.
No pictures of the brining process, etc. as the camera battery was dead. However, now that it's charged, here's the Q-view of the turkey breasts stuffed with the butter and dusted with rub. The 7.87lb is on the left, 8.44lb on the right. In case you're wondering, I pinned the skin with toothpicks to keep the breast covered.
I'll update as I go along.
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