Have read in more than one spot that a turkey breast needs to be "smoked" at 325*. I have done plenty of cooking on our BGE and don't recall seeing any smoke at that temp....
Will there be smoke?
post #1 of 5
12/14/14 at 8:14am
SmokingMeatForums.com Top Picks
post #2 of 5
12/14/14 at 8:29am
post #3 of 5
12/14/14 at 2:59pm
post #4 of 5
12/14/14 at 3:15pm
- 134 Posts. Joined 9/2013
- Location: Marysville, WA
- Points: 23
- Select All Posts By This User
Cooked on my stick burner with apple wood only - 325-350 degrees for about 5 hours. These were 24# birds.
They both had excellent smoke flavor and crisp skin.
If there is smoke in the cooking chamber it will get into the meat.
Edited by YNOT2K - 12/16/14 at 6:21am