or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Veteran's Day smoke - Brined Turkey Breast and SQWIBS Philly style pulled pork with Q-view
New Posts  All Forums:Forum Nav:

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

post #1 of 15
Thread Starter 
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...

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





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.



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!
post #2 of 15

:usa:

post #3 of 15
Thread Starter 
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:


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.


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



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



I'll be back with more!
post #4 of 15

flag.gif

post #5 of 15
Thread Starter 
About 3 hours in... Turkey at 153 and stalling there. Hahah is that possible?

Be back with more!
post #6 of 15
Thread Starter 
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.



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.




Be back with the Philly style pulled pork later!
post #7 of 15
Thread Starter 
Holy crap! SQWIB... Thank you for this. Pulled it at 203 IT.

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

Bone came right out.


Pulled it and added your finishing sauce



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!
post #8 of 15

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

 

Wonderful job.

post #9 of 15
Can we get SQUIBS rub recipe?
post #10 of 15
Thread Starter 
Here's the original thread, that I got the recipe from

http://www.smokingmeatforums.com/t/109536/philly-style-pulled-pork-sandwiches-q-view-bear-view-extremely-pic-heavy-long-post
post #11 of 15
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

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

Wonderful job.

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!
post #12 of 15

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

post #13 of 15
Thread Starter 
Quote:
Originally Posted by driedstick View Post

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

God bless  

A full smoker is a happy smoker 

DS

Thanks! And thanks to you for your service!
post #14 of 15
Great job all looks fantastic. Thanks to all of our Vets past and present and never to be forgotten!
post #15 of 15
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

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

Thank you for the awesome recipe! Making some sandwiches tonight with broccoli rabe and extra sharp provolone!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Veteran's Day smoke - Brined Turkey Breast and SQWIBS Philly style pulled pork with Q-view