So here is my set-up. I have a newer MES 30 with Bluetooth. I use an AMNPS and no water in the pan. I plan on doing 2 Turkey breast for the first time. I am going to brine the turkey breast for 24 hours in a simple water, salt, and sugar brine. After that, I am going to coat the breast in my standard Memphis Dust rub and put it on the smoker. My question is about temperature. I have seen anywhere from 275° all the way to 225°. I have all the time in the world so I don't mind if a lower and slower approach will yield me juicy slices, but if hot and fast is best, I'll definitely do that. I know that when I reach an internal temp of 160° I will pull it and wrap it in foil for an hour or so. Anyone have any experience with this? Thanks in advance :)
First Turkey breast on MES30
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Low and slow makes excellent Turkey, especially Breasts because there is no having to get the legs done. The only issue with smoker temps under 325°F is the Skin will not get crisp. If you are not into eating it. You have no problems using the MES. If crisp skin is a priority pull the breast at an IT of 145 and stick them in a 425°F Oven to finish the cook to 160-165 and crisp the skin. Works great...JJ
BTW...A 15-20 minute rest uncovered is all you need. If you crisp the skin and foil you defeated the extra work...
Having crispy skin isn't a priority. I would just rather take it off so that I have more surface area exposed to the rub. Maybe I could take the skin off, smoke it for a while, then fry it as a cracklin' of some sort. So you do recommend low and slow? I'll give that a try.
Either works. I go 225-250 on the Smoker but Roast at 325-350. Both makes great Turkey just takes longer at the lower temp. Main focus is not to take the IT over 160-170 tops. Your skin plan is a good one...JJ
Awesome. I will start bringing tomorrow. I'll post up some pictures. My ultimate plan was to smoke the turkey for sandwiches. Here's what I am doing. I tried this method of soaking bacon in regular coke for a few hours, then cooking it in the oven. It does magical things to the bacon. Then I will make a Guacamole with avocados, chipotle chilies, and a little sour cream. Pile all this on some toasted Ciabatta bread. Should make for a yummy dinner.
Now that I think about it, what are some good sides to do using the smoker? I figure since I'll be firing up the AMNPS that I may as well use it for a while. Any recommendations?
Thanks for the link! I was immediately drawn to the No Boil Smoked Mac and Cheese. I have some leftover frozen pulled pork I could add to it as well. This is going to turn into quite the feast. Will definitely post up pics. Thanks again :)