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turkey breast done too soon!
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What size is it? And what temp did you cook it to? The larger the cut of meat the more thermal mass it will have to be able to stay hot in the cooler. Whenever I am stretching the limits of holding food in a cooler I will leave a probe thermo in it to track the temps. So long as the stay over 140 it is fine but if you are only cooking to 165 then it will get down to 140 pretty quick.
The cooking process definitely did slow a little. I just pulled the breast at 1:30 for a total smoke time of 3.5hrs. The internal temp was at 167f when I pulled it from the smoker. I did leave the probe in the meat to monitor it for the next 2.5hrs in the cooler. Hopefully it will be okay.