Toggle sidebar

EBC + Turkey Breast = Yum-Yum!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
scooter-man

scooter-man

Smoke Blower
Original poster
Jul 14, 2012
82
12
Va. Beach, VA
Had the need for an afternoon smoke. Decided to do a TB and did a 4 hour brine.

Nothing fancy for the brine, salt, sugar, carrots, onions, seasonings,

Cooked at 300 -325°F for 4-1/2 hours. Coated with salt/ pepper / garlic salt.

Wow - was it good. Had a nice left over tray and will make soup out of the bones and another left-over container.

The Brine

Late!
IMG_1754 (Small).JPG

IMG_1754 (Small).JPG


IMG_1755 (Small).JPG

IMG_1755 (Small).JPG


Just on.

IMG_1756 (Small).JPG

IMG_1756 (Small).JPG


The Set up.

IMG_1757 (Small).JPG

IMG_1757 (Small).JPG


1/2 way through.

IMG_1760 (Small).JPG

IMG_1760 (Small).JPG


The rest during green flag pit stops.

IMG_1761 (Small).JPG

IMG_1761 (Small).JPG


Temp during foil.

IMG_1762 (Small).JPG

IMG_1762 (Small).JPG


After carving.

IMG_1763 (Small).JPG

IMG_1763 (Small).JPG


The young'n saying "its all mine!"

IMG_1766 (Small).JPG

IMG_1766 (Small).JPG


Hope you enjoy.

Late!
 
Nice Bird Breast! When I do just a Turkey Breast I pull it as the IT climbs to about 160 and let Carryover take it the rest of the way. ALWAYS Juicy and perfectly done...JJ
 
Chef JimmyJ said:
 
Nice Bird Breast! When I do just a Turkey Breast I pull it as the IT climbs to about 160 and let Carryover take it the rest of the way. ALWAYS Juicy and perfectly done...JJ
Click to expand...
I hear yeah. I pulled it at 162°F, then foiled. Man was this one GOOD.

Had left overs at work, a few coworkers smelled the goodies in the kitchen. as the title says "Yum-Yum"
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Schwarzwald Metzger
Late St Patti Corned Beef
Replies
3
Views
327
Meat Selection and Processing
Schwarzwald Metzger
Schwarzwald Metzger
JLinza
Smoked pickled eggs and sausage.
Replies
21
Views
1K
General Discussion
crazymoon
crazymoon
BGKYSmoker
Old Style Summer Sausage
Replies
33
Views
4K
Sausage
indaswamp
indaswamp
KBFlyer
Mushroom Bacon Cheese Burger For Dinner
Replies
6
Views
884
Beef
Buckeyedude
Buckeyedude
KBFlyer
Poor Mans Soup (Hamburger soup)
Replies
17
Views
2K
Chili, Soups, and Stews
DEERMAKER
DEERMAKER
BGKYSmoker
More Pub Eggs
Replies
5
Views
1K
General Discussion
crazymoon
crazymoon
Gonna Smoke
Pinto Beans and Ham
Replies
18
Views
1K
General Discussion
Gonna Smoke
Gonna Smoke
BandCollector
Unstuffing the Cabbage Roll
Replies
45
Views
4K
General Discussion
BandCollector
BandCollector

Latest posts

Hot Threads

Top Bottom
Back
Clicky