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MES Turkey smoke (5lb half breast, bone-in), virgin poultry smoke!

post #1 of 2
Thread Starter 

Be gentle, it's my first time.  Smoking poultry, that is.th_wsmsmile0ly.gif

 

I've been looking around at the other MES turkey smoke posts but I haven't found what I'm looking for, specifically how long should I expect to cook the half breast.  I have a 5lb half bone-in breast using the MES 30 @ 250 degrees, how long?  Trying to plan out my smoke so it's ready when our appetite is. 

 

The breast is currently swimming in 1 gallon of water with about 2/3 cup salt, 2/3 cup brown sugar.  This'll soak for about 24 hours. Once complete, I'll rinse the meat, dry it off, and let it warm up for about an hour.  This warm-up part concerns me, is this common to just let it sit out in ambient (70 degrees) for about an hour?   Just making sure.

 

A couple other questions: 

1) Remove the skin completely before putting on the rub?  We're not skin eaters and don't expect the skin to get crispy.

2) Inject the meat with anything?

 

 

Thanks so much for your help!

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post #2 of 2

Here is a couple of recipes you may like.

 

http://www.smoking-meat.com/tag/turkey-breast

 

Al

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