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Double or nothing Turkey breast smoke

post #1 of 13
Thread Starter 

Fired up the New Braunfels this morning and had two breasts going by 07:30 because it's been to bloomin' hot the last week or so to cook in the afternoon.  I brined them overnight in salt, brown sugar, a touch or garlic and some lemon pepper.  Got up early and got the fire going, then rinsed them, patted dry, rubbed on a bit of oil and lightly sprinkled them with more lemon pepper.  Took them to 160° IT, pulled them and let them rest.  I just had a sammich with some of it, and it is knock yer socks off good!!!!

I had to smoke two of 'em because I got swindled into doing the second one for some other folks who have tried some of the other smoked things I take to work:grilling_smilie:

 

Q view is about  2 hours in.  I wish they would have stayed golden, but they darkened up quite a bit more by the time they hit 160° IT

 

 

 


Edited by radio - 8/25/14 at 12:08pm
post #2 of 13

Looks great!  I've been wanting to do chicken breasts.  Done whole turkeys and chickens but not parts yet.  How long did you smoke the turkey breasts?

post #3 of 13

Been meaning to do a turkey.  You just inspired me

post #4 of 13
Thread Starter 
Quote:
Originally Posted by Dish View Post
 

Looks great!  I've been wanting to do chicken breasts.  Done whole turkeys and chickens but not parts yet.  How long did you smoke the turkey breasts?


I didn't check the time when I pulled them.  I'm guessing it was about 3 to 3 1/2 hours

post #5 of 13
Thread Starter 
Quote:
Originally Posted by Yotzee View Post
 

Been meaning to do a turkey.  You just inspired me

Cool! It's not difficult and you will get rave reviews.  I have done birds with and without brining, but prefer to brine overnight.  Don't forget to rinse the bird well, or it will be overly salty. Keep the spices simple at first, then add things to later smokes if you want.  I prefer to have the meat as the star of the show, so I keep spices simple and sparing.

post #6 of 13

How about temp?

post #7 of 13

I did my first whole turkey a couple months back for some friends.  Ended up perfectly juicy!  A buddy of mine told me it's the only way he'll want turkey again.  I might be busy come thanksgiving.

post #8 of 13
Thread Starter 
Quote:
Originally Posted by Dish View Post
 

How about temp?


CC temp was 250 and sometimes a bit over after adding fresh wood.  I wanted the skin to be a bit crispy

post #9 of 13
Thread Starter 
Quote:
Originally Posted by Dish View Post
 

I did my first whole turkey a couple months back for some friends.  Ended up perfectly juicy!  A buddy of mine told me it's the only way he'll want turkey again.  I might be busy come thanksgiving.


Congrats on a good cook.   Perfect excuse for telling the 'lil woman you need a bigger smoker:biggrin:

post #10 of 13

I love smoked turkey......especially thin sliced for samies!!!

 

Scott

post #11 of 13

Radio , hi:beercheer:. You have a nice set of Breast :icon_redface: . The only part I (really) like of Turkey. Dark meat is OK , but not my preference .

 

I know they were good , probably gone in a couple days .

 

The humidity here has been too high to be tolerable , but I'd still like to do some Smoked meat .:drool

 

Have fun and . . .

post #12 of 13

Nice smoke. I love smoked turkey!

 

Disco

post #13 of 13
Thread Starter 

Thanks all

 

Our "local" market had them on sale at $1.49 per pound with a limit of two.  I got two and the wife got two, so after the one for us and one for my fellow vendors, I have two in the freezer for future smokes.  I live about 20 miles from the nearest grocery store of any size, so I tend to stock up when things are on sale.

I just now had a sammie and some fresh, home grown tomatoes from our garden.  Dang, it was good!

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