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Smoked boneless turkey breast (Q-View)

post #1 of 8
Thread Starter 

Happy Turkey day in Canada.

 

Smoking my first turkey breast today. Brined overnight, rinsed and dried this morning and seasoned with Emeril's Essence rub and a light coating of olive oil. Put it in the big chief with a pan of boiling water.

 

Interested to see how high i can get the internal temp in this smoker. Currently at 110 after 2 hours. Aiming for 4-5 hours in the big chief and finishing off on the Weber charcoal grill to bring it to 175 if needed (most likely).

 

Smoking with 4 pans of apple wood.

 

post #2 of 8
Thread Starter 

3.5 hours in. Last pan of apple wood on and added some more boiling water.

 

post #3 of 8
Thread Starter 

5 hours in the big chief only got the internal to 140. Cut off the butchers net, basted in pure maple syrup and into the oven at 300 until done.

Mouth is watering. Crossing my fingers that all is good.

 

post #4 of 8
Thread Starter 

Premature in removing the net. breast split right down the middle head-wall.gif...good news is it's far from dry

post #5 of 8
Thread Starter 

Success! :yahoo:

 

 

post #6 of 8

Sure looks nice!

post #7 of 8

No big deal about the crack in your Breast , they'll look worse after their trip :icon_eek:

 

Nice , and tasty to , I'd guess:icon_exclaim:

 

Have fun and . . .

post #8 of 8

Nice job Duke!

 

I avoided smoking our turkey cause my wife takes pride in preparing a huge turkey for Thanksgiving and Christmas and I would not hear the end of it if I smoked one and it turned out better than hers! LOL

 

Cheers.

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