Veteran's Day smoke - Brined Turkey Breast and SQWIBS Philly style pulled pork with Q-view

worktogthr

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• Nov 10, 2014

• #1

Thank you to all on this site who have served! I don't even have the words to properly thank you for what you have done for our country. Since I have off tomorrow for Veteran's Day, I decided to smoke up one of my dad's (a Vietnam Vet) favorite meals, turkey breast. So I brined it over night...

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• worktogthr
• Nov 10, 2014

Patted it dry, stuck it on a vertical roaster, and stuck it in fridge until tomorrow to let it really dry out. First time trying this. Foam, I see you and others do this all the time to form a pellicle (spelling?). So if this doesn't work out, it's all on you Foam! Hahah

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• worktogthr
• Nov 10, 2014

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• worktogthr
• Nov 10, 2014

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• worktogthr
• Nov 10, 2014

Had a small piece of pork butt, about 4lbs. So I decided to finally try SQWIB'S Philly style
pulled pork. Mixed up a batch of the rub, rubbed it and wrapped it.

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• worktogthr
• Nov 10, 2014

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• worktogthr
• Nov 10, 2014

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• worktogthr
• Nov 10, 2014

Well, the game plan is to smoke them both in my MES with my AMNPS filled with a blend of Hickory, maple, apple, and cherry. Going to run somewhere between 225 and 250. Be back tomorrow with more pics.

Again, thank you so much to all who have served our country!

 

Last edited: Nov 10, 2014

themule69

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• Nov 10, 2014

• #2

 

worktogthr

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• Nov 11, 2014

• #3

Around 8:30 I began preheating my MES and getting the AMNPS going with two rows of the pellet blend I mentioned in my last post.

Here's the pork butt after a night in the fridge:

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• worktogthr
• Nov 11, 2014

And here are the aromatics for the cavity of the turkey breast. Apples, onions, and a cinnamon stick that I steeped in water. Then some fresh sage and rosemary.

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• worktogthr
• Nov 11, 2014

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• worktogthr
• Nov 11, 2014

Stuffed it all in the cavity, covered the cavity with a perforated piece of foil and turned it breast side up.

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• worktogthr
• Nov 11, 2014

The smoker is ready to go and the AMNPS is doing its thing. So in they go...

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• worktogthr
• Nov 11, 2014

I'll be back with more!

 

Last edited: Nov 11, 2014

oldschoolbbq

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• Nov 11, 2014

• #4

 

worktogthr

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• Nov 11, 2014

• #5

About 3 hours in... Turkey at 153 and stalling there. Hahah is that possible?

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• worktogthr
• Nov 11, 2014

Be back with more!

 

Last edited: Nov 11, 2014

worktogthr

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• Nov 11, 2014

• #6

Well, the turkey was a bit of a nightmare. Took forever. Had some therm problems. Which I can't figure out because I just tested all therms used and they were perfect. So here it is after over 6 hours, that's right...six hours in the smoker.

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• worktogthr
• Nov 11, 2014

One side I cut into when panicking over how long it was taking. That part is on the dry side. Will probably use it for smoked turkey soup. The other side was pretty juicy, but I'm pretty sure I overcooked it. Maybe the brine saved it. Juicy enough to use for a turkey dinner for my dad. Taste wise , it was smokey and well seasoned. Not my best work, but not a bad first try.

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• worktogthr
• Nov 11, 2014

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• worktogthr
• Nov 11, 2014

Be back with the Philly style pulled pork later!

 

worktogthr

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• Nov 11, 2014

• #7

Holy crap! SQWIB... Thank you for this. Pulled it at 203 IT.

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• worktogthr
• Nov 11, 2014

Let it rest for an hour or so in foil. Made your finishing sauce during that time.

Bone came right out.

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• worktogthr
• Nov 11, 2014

Pulled it and added your finishing sauce

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• worktogthr
• Nov 11, 2014

I have to say, this was one of the best things I've eaten in a while, but when I added the finishing sauce.... Holy hell... One of best things I have ever eaten. You must all try this! I've got broccoli rabe and extra sharp provolone and I can't wait to make some sandwiches with this. Thank again for looking and again thanks to all of those who have served!

 

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foamheart

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• Nov 11, 2014

• #8

Looks really great...... You know if you can keep up with SQWIB's preparation, you'll always be delighted.

Wonderful job.

 

pc farmer

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• Nov 11, 2014

• #9

Can we get SQUIBS rub recipe?

 

worktogthr

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• Nov 12, 2014

• #10

Here's the original thread, that I got the recipe from

http://www.smokingmeatforums.com/t/...-view-bear-view-extremely-pic-heavy-long-post

 

worktogthr

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• Nov 12, 2014

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Foamheart said:

Looks really great...... You know if you can keep up with SQWIB's preparation, you'll always be delighted.

Wonderful job.

Click to expand...

Thanks for the kind words! Having the bird dry out in the fridge really helped! Even cooking at such a low temp the skin was edible. Not super crispy, but much better than normal! Thanks for the idea!

 

driedstick

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• Nov 12, 2014

• #12

Dang it that looks great!!! Thank your dad for his service and sacrifice from a fellow vet. And to all VETS - THANK YOU!!!! 

God bless  

A full smoker is a happy smoker 

DS

 

worktogthr

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• Nov 12, 2014

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driedstick said:

Dang it that looks great!!! Thank your dad for his service and sacrifice from a fellow vet. And to all VETS - THANK YOU!!!! :usa:

God bless  

A full smoker is a happy smoker 

DS

Click to expand...

Thanks! And thanks to you for your service!

 

sqwib

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• Nov 12, 2014

• #14

Great job all looks fantastic. Thanks to all of our Vets past and present and never to be forgotten!

 

worktogthr

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• Nov 13, 2014

• #15

SQWIB said:

Great job all looks fantastic. Thanks to all of our Vets past and present and never to be forgotten!

Click to expand...

Thank you for the awesome recipe! Making some sandwiches tonight with broccoli rabe and extra sharp provolone!