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I like smoking turkey breast better then chuck roast.

post #1 of 9
Thread Starter 

Yesterday I traded my chuck roast smoking failures for a successful smoked turkey half breast. I Brined a 4 ½ lb. turkey breast overnight in water with kosher salt, sugar, and onion powder. BTW, I found a box of 2 ½ gallon bags in the local dollar store, 5 bags for a dollar. Seasoned the breast with butter under the skin and butter, onion, and poultry seasoning on the outside, I did not use any injection. Outside environment was sunny, temp of 105, and humidity of 16%. No humidity problems here. Smoked it with my AMNPS and a mixture of apple and hickory  in a 2 door Masterbuilt  gas for 4 hours at 250- 260 until it reached IT of 162. Turned up the gas for an 1 hour and reached a temperature in the box of 350 and IT of 170. Total cook time of  5 hours. Foil wrapped the breast and placed it in a chest for an hour. Turkey, cob, rice with tomatoes was served.  

 

 

post #2 of 9

that looks very good, well done

post #3 of 9

Wow, that looks great. Wish I was there.

 

Disco

post #4 of 9

Tasty Turkey there! Great job!

post #5 of 9

Nice trade. Looks great!

Happy smoken.

David

post #6 of 9

Nice Turkey Breast... I need to test taste it to check your proficiency . . .ROTF.gif

post #7 of 9
yum yummm... I like to fridge the left over and run it through the slicer the next day for sammiches in my lunch the rest of the week....
post #8 of 9

Smoke Turkey breast is one of my favorites too. The leftovers are so versatile.

 

Here's a couple posts a made a while back that you may enjoy. The works bagel sandwich is killer.

 

http://www.smokingmeatforums.com/t/133368/smoked-turkey-breasts

http://www.smokingmeatforums.com/t/120603/corned-beef-turkey-pastrami-from-scratch-q-view-mania

post #9 of 9

We really like smoked Turkey.....   It so versatile and good.....  Ummmmmmmmm

 

Dave

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