At home with the flu, figured I'd get some smoking done

bbqbill

Fire Starter

Original poster

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #1

Hey yall, Im at home with some respiratory virus and have been for 5 days now. Since I have nothing better to do, I figured Id try smoking turkey for the first time. My buddy gave me 2 huge turkey breasts a few days ago that have been calling my name. I let it sit in my version of Emeril's Cajun rub for a day. I figured I might be able to actually taste the meat if I used something spicy. 

photo-13.JPG

• bbqbill
• Mar 12, 2013

 

smoke happens

Smoking Fanatic

Nov 20, 2012

520

37

Arlington, WA

• Mar 12, 2013

• #2

MMMMM, smoked turkey with a side of respiratory virus for that extra "kick".

Looks fantastic, but I hope you are gloved/masked up or just making that for yourself!

All kidding aside, be sure to post pics of the remainder of the cook, looks like you are off to a great start. Hope you feel better.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 12, 2013

• #3

Well, I'm sitting here wondering how you are gonna smoke that Turkey with a Respiritory ailment

I do feel your pain . I have COPD and have to do the Smoker thing from time to time myself. Three days of hacking and coughing , I start to breathe easier.

 But I'm not about to give it up , no sir . If I die while stoking the Firebox, I'll be happy.

Have fun , stay upwind and...

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #4

This the first time im using my MES 30 (older windowless version) with water in the pan. Is it normal for the temp not to exceed 220 with water? I used it a couple times without the water and it went to any temp I wanted.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 12, 2013

• #5

Good luck....and hope you feel better!  

Kat

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 12, 2013

• #6

BbqBill said:

This the first time im using my MES 30 (older windowless version) with water in the pan. Is it normal for the temp not to exceed 220 with water? I used it a couple times without the water and it went to any temp I wanted.

Click to expand...

Yep water in the pan will make it harder to get the smoker up temp. Fill that thing with sand and foil it. There is no need for a water pan to achieve moisture or extra flavor when smoking!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 12, 2013

• #7

Smoke Happens said:

MMMMM, smoked turkey with a side of respiratory virus for that extra "kick".

Looks fantastic, but I hope you are gloved/masked up or just making that for yourself!

All kidding aside, be sure to post pics of the remainder of the cook, looks like you are off to a great start. Hope you feel better.

Click to expand...

I agree!  If you didn't mask up I wouldn't serve that food to anyone you don't want catching what you have!  Hope you feel better soon.

'Course if you eat it all yourself you're in good shape!  Good luck...I did some turkey breasts not long ago and they turned out great!

Bill

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #8

So, im new to smoking and am confused right now. I just foiled the turkey and they seemed to be made of rubber! I let them cook at 220ish until they got to 160 degrees like ive been reading other doing. Im now leaving them foiled until they are at 205. Will they get juicier or did i screwed up?

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Mar 12, 2013

• #9

Why are you taking them to 205?  That is way to high IMHO for turkey

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #10

Thats just what ive read on a couple other forums. Should it just be done at 165?

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #11

Well i feel like an idiot. I was reading what i wrote down for the pulled pork sammies i made last week and was thinking that was the directions for the turkey. I blame the sickness 

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #12

So here it is, is smoked it for about 3 hours and pulled it when it hit 165ish. The only problem is, it's super dry. I let it sit for about 20 minutes while foiled and when i opened the foil there was a bunch of juice in the foil. Not really sure what i did wrong. Should i have brined it first since its such a lean meat?

Smoked turkey.JPG

• bbqbill
• Mar 12, 2013

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 12, 2013

• #13

Turkey is the only poultry that I brine. I have never smoked just the breasts, I always do whole turkeys. Did you wrap it in the foil, or put the breast on the plate and wrap? With whole muscle meats I always wrap the foil right on the meat, no plate, pan, etc. Since it was dry after slicing you could have laid the slices in the juice and into a 170 oven for a few to help the meat reabsorb the liquid.

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Mar 12, 2013

• #14

By all means BRINE over night (24 hrs for me).. I do the bone-in breast .. take it to 165` IT... then rest on a plate loosely tented with foil for about 20 minutes

 

bbqbill

Fire Starter

Original poster

Thread starter

Oct 15, 2012

38

10

Marshfield, WI

• Mar 12, 2013

• #15

I will brine next time. I've never done a brine so this will be yet again another first for me.

 

smoke happens

Smoking Fanatic

Nov 20, 2012

520

37

Arlington, WA

• Mar 12, 2013

• #16

BbqBill said:

I will brine next time. I've never done a brine so this will be yet again another first for me.

Click to expand...

Pops brine is a great place to start, use search bar for the recipe.

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Mar 12, 2013

• #17

Smoke Happens said:

BbqBill said:

I will brine next time. I've never done a brine so this will be yet again another first for me.

Click to expand...

Pops brine is a great place to start, use search bar for the recipe.

Click to expand...

:yeahthat:

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 12, 2013

• #18

Smoke Happens said:

Pops brine is a great place to start, use search bar for the recipe.

Click to expand...

Good place to start, but no need for the cure, unless you plan on doing a cold smoke.

 

njfoses

Meat Mopper

Oct 6, 2012

212

13

South Jersey

• Mar 13, 2013

• #19

With a lean piece of meat like that there is no need for the low and slow method.  Crank the mes to 275 next time and pull when internal temp hits 160-165. 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 14, 2013

• #20

Bill. How ya doin'? I feel your pain with the dry Breast

. Been there before.

Turkey is a very lean meat and needs basting...I suggest (IMHO) using Bacon to wrap the pieces and let them self baste as you go and do another task or rest . You could take the time to open and Baste them , but that doesn't let the skin 'crisp'.The Bacon will make it great. - OR -

Brining... a very good way to up the moisture in all Fowl. Using the hints above ^^^^^^^^^^^^

you'll see a dratamatic difference ( I would,however , still use the Bacon just because it makes it so good).

Have fun and as always...