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Weekend Bone in Turkey Breast Smoke

post #1 of 3
Thread Starter 
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




post #2 of 3

That looks great I am getting a Hotel Style Turkey ready for smoking maybe Thursday.

Richie

 

:points:

post #3 of 3

Nice Turkey , the color is great , and looks nice and juicy.

 

Hope to see more of your Smokes.

 

Have fun and . . .

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