Hello Everyone,
I got a really nice deal on Bone in Turkey breast at the local market so I decided to try my hand at Smoking one. I had never tried this before, so I was not sure how it would go. I read a lot of threads looking for advice and they all seem to agree on 1 thing....brine the Turkey. So I did. I used a modification from the Smoking Meat newsletter and brined the breast for about 12 hours. Rinsed and set in the fridge to air dry for about 8 hours. I used my standard Peach rub for the seasoning. Set up my Mini-WSM with Cherry and Hickory at 375 degrees. Breast went on at 3pm for a 5-5:30 pull off time. I temped the breast at 5pm and it was sitting at 148 so I pulled it off, foiled it and covered in a towel while the sweet corn was cooking. I was very pleased with the results and my wife and 4 kids were equally happy with the results, oh and the neighbors who had been smelling my work as I took them all samples. Very tender and juicy with a nice smokey undertone. Thank you all for checking in. Questions, comments, and concerns are welcome.
Darren
I got a really nice deal on Bone in Turkey breast at the local market so I decided to try my hand at Smoking one. I had never tried this before, so I was not sure how it would go. I read a lot of threads looking for advice and they all seem to agree on 1 thing....brine the Turkey. So I did. I used a modification from the Smoking Meat newsletter and brined the breast for about 12 hours. Rinsed and set in the fridge to air dry for about 8 hours. I used my standard Peach rub for the seasoning. Set up my Mini-WSM with Cherry and Hickory at 375 degrees. Breast went on at 3pm for a 5-5:30 pull off time. I temped the breast at 5pm and it was sitting at 148 so I pulled it off, foiled it and covered in a towel while the sweet corn was cooking. I was very pleased with the results and my wife and 4 kids were equally happy with the results, oh and the neighbors who had been smelling my work as I took them all samples. Very tender and juicy with a nice smokey undertone. Thank you all for checking in. Questions, comments, and concerns are welcome.
Darren
