Mule's 7.5 LB turkey breast on a BGE with Qview

themule69

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• Aug 23, 2014

• #1

I haven't smoked a turkey in a while so here goes. I started with a 7.5 LB bone in turkey breast. I gave it a good rub down to get it in the mood. Fired up the BGE with Ozark Oak lump charcoal and a couple of small hickory limbs out of the yard. Got the temp up to 325° and put the bird in breast up over a drip pan. I then put the daisy wheel on the BGE. I'm going to see where the temp decides to settle in before I make any adjustments.

The rubbed down bird just going in the BGE.

turkey 2.JPG

• themule69
• Aug 23, 2014

The BGE fired up and ready for the bird.

turkey 1.JPG

• themule69
• Aug 23, 2014

More to come so grab a

 and check back.

Happy smoken.

David

 

disco

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• Aug 23, 2014

• #2

I'm in, pour me one too.

Disco

 

themule69

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• Aug 23, 2014

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Disco said:

 
I'm in, pour me one too.

Disco

Click to expand...

 Thanks for stopping by.

Happy smoken.

David

 

themule69

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• Aug 23, 2014

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It looks like the temp has settled in at 275°. That is what I like about the BGE.

Happy smoken.

David

 

themule69

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• Aug 23, 2014

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!.5 hours into the smoke. Temp is 131° starting to take on some color.

turkey 3.JPG

• themule69
• Aug 23, 2014

Happy smoken.

David

 

pc farmer

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• Aug 23, 2014

• #6

Looking good.

     

 

Bearcarver

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• Aug 23, 2014

• #7

Great Start, David!!!

My Son will be using his BGE for our Double Family Picnic at his house tomorrow.  Can't wait !!

Be Back!

Bear

 

themule69

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2:15 min. Later the IT is 166 in the breast. Pulled it for a rest. The shin feels crispy. The rub did get a little to hot. I guess I will take tat as a trade off for the skin. That works out to 18 min per pound.

Out of the smoker to rest.

turkey 4.JPG

• themule69
• Aug 23, 2014

Happy smoken.

David

 

oldschoolbbq

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• Aug 23, 2014

• #9

You haven't lost yer touch there , Mule .

Thanks for the look , Stan

 

themule69

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oldschoolbbq said:

 
You haven't lost yer touch there , Mule .

Thanks for the look , Stan

Click to expand...

Thanks Stan. It will be sliced later.

Happy smoken.

David

 

disco

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I love the colour! It is going to be great.

Disco

 

pc farmer

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• Aug 23, 2014

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That looks perfect.

 

themule69

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Here is the final. Very moist.

20140823_183207.jpg

• themule69
• Aug 23, 2014

Happy smoken.
David

 

pc farmer

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• #14

WOW.

Hot turkey sammies.

 

disco

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Looks delicious. Good smoke.

Disco

 

5oclocksomewher

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• Aug 23, 2014

• #16

themule69 said:

2:15 min. Later the IT is 166 in the breast. Pulled it for a rest. The shin feels crispy. The rub did get a little to hot. I guess I will take tat as a trade off for the skin. That works out to 18 min per pound.
Out of the smoker to rest.

turkey 4.JPG

• themule69
• Aug 23, 2014

Happy smoken.
David

Click to expand...

See your settling on Turkey while waiting on that smoked "stuffed" chicken!!! :biggrin:

 

bmudd14474

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• Aug 24, 2014

• #17

Looks great. I love a great smoked turkey

Thumbs Up

 

themule69

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• Aug 24, 2014

• #18

5oclocksomewher said:

See your settling on Turkey while waiting on that smoked "stuffed" chicken!!!

Click to expand...

Yeah the chick wouldn't be a full bite yet 

Happy smoken.

David

 

themule69

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• Aug 24, 2014

• #19

c farmer said:

 
WOW.

Hot turkey sammies.

Click to expand...

Sammies today for lunch.

Happy smoken.

David

 

themule69

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• Aug 24, 2014

• #20

Disco said:

 
Looks delicious. Good smoke.

Disco

Click to expand...

Thanks Disco. It was delicious.

Happy smoken.

David