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Boneless Turkey Breast

post #1 of 10
Thread Starter 
ae3252b6-f365-e663.jpg
post #2 of 10

it will do great Sammie's

post #3 of 10
Thread Starter 

Yes it did.  Picked up a couple more to smoke this week.

post #4 of 10
Thread Starter 

Tossed 2 more in yesterday and really watched the temp and time.  Pulled them out at 165 and they turned out better than the first time.  More juicy, flavorful, and took the applewood very well.

post #5 of 10

did you put a rub on them?

post #6 of 10

That will make great sammies!

post #7 of 10
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

did you put a rub on them?


I halved this for 2-3 turkies and used splenda to cut sugar a bit.

1/2 cup granulated sugar
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup paprika
1 Tablespoon chili powder 1 Tablespoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon dry mustard
Mix all ingredients thoroughly.
post #8 of 10

Try taking a 1/4 Cup of your rub and add it to 1 Gallon of water with 1/2 Cup Salt and 1/4 Cup Sugar ( 1Tbs Cure #1 optional for a Hammy flavor ) and make a Brine. Soak them Buzzard Boobs for 24 hours, dry them off apply rub and get your Smoke on. You will be amazed at the juicy tender flavor you will get...JJ

post #9 of 10

Looks great!

 

Thanks for the recipe JJ, I'm going to give that a try with Jeff's Rub.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Try taking a 1/4 Cup of your rub and add it to 1 Gallon of water with 1/2 Cup Salt and 1/4 Cup Sugar ( 1Tbs Cure #1 optional for a Hammy flavor ) and make a Brine. Soak them Buzzard Boobs for 24 hours, dry them off apply rub and get your Smoke on. You will be amazed at the juicy tender flavor you will get...JJ


Thanks JJ!!!
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