Found these Turkey breast on sale at $.97/lb and just had to load up on these and get one into the MES.
After a little trimming put into the brine overnight in the refrig. for smoking the following day.
Pulled it out of the brine and washed with cold water patted dry before a rub down and with canola oil and applied the rub. Let it stand for an hour before placing in the MES.
After 4.5 hours the IT was 169 and removed from the MES and let it rest covered for 30 minutes. Really developed a heavy colorful bark but the skin was a little chewy. Breast meat was tender, moist and a lot of flavor coming through from the rub. Hickory pellets in the AMNPS did their job adding to the overall flavor. The remaining turkey will be sliced up for sammies.
Details of the smoke.
|Turkey Breast (Bone in)||8/16/2015||Brined overnight|
|6#||Hickory Pellets||On 3rd Shelf|
|Start||MES 265||Maverick 1 in meat||Maverick 2 in air|
|1 Hour||MES 265||93||255|
|2 Hour||MES 265||133||268|
|3 Hour||MES 265||158||255|
|4 Hour||MES 265 bump to 275||162||257|
|4.5 Hour||MES 275||169||260|
|1 gal water||RUB|
|1/4 c. kosher salt||Canola oiled whole breast|
|1/4 c. brown sugar||Used Emeril's original w/ 1/2 amount of cayenne plus|
|1 tsp garlic powder||smoked paprika|
|1 tsp onion powder|
|1 tsp Tony's Cajun||Rubbed all over, including under the skin. Sprinkled a|
|1 tsp celery seed||little more on the skin after in pan|
Great Price at $.97/lb.
Rubbed down and ready for the smoke
Four hours in and needs a touch more time.
Getting ready to carve
Great combination of flavor from the turkey and the candied sweet potatoes