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New to site need some help

post #1 of 7
Thread Starter 
I'm here here I've done a few turkeys hams etc but still a lot to learn. I'm currently using the brinkmann gourmet electric smoker, plan to add more in time. My current problem now is that I need to do a 7.5lb turkey breast. Bone in has 15% seasoning solution unfortunately [or what ever it is] I don't have time to brine or anything smoker is firing up now while turkey is sitting at room temperature. Anybody know how long it would take to smoke, and if anybody knows of a good season I can throw together and sprinkle on it for just a lil seasoning. I also don't have any wood chips just remaining moon rocks. Also opinions on how it will taste with no chips or will it be pointless. Sorry and thank you for all help. I am short on time and currently low on resources.
post #2 of 7

Sorry no one replied to your post, but I guess it's done by now.

 

How did it turn out?

 

Al

post #3 of 7
Thread Starter 
It was chilly out and pretty windy. After a few hours of being in the barrel it wasn't very far done so I finished it on the grill. I'm the end the turkey was done fashionably late but was still better than a stove cooked one Hana
post #4 of 7
Sorry for the late reply. I'm new here. If I am short on time I'd just deep fry the bird. Still dang tasty. I've not smoked a turkey/breast yet. But ver very soon. One as a trial b4 thanksgiving and one for the holiday.
post #5 of 7

Just an FYI...The 15% Solution is usually Broth and Salt, basically a Pre Brined Bird. You can Brine if you want to get YOUR flavors and Salt content in but it is not necessary. Moon Rocks? No clue what they are but if you are not adding Smoke, chips, chunks, whatever, might as well use the Oven....JJ

 

Bubba Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

1tsp Cayenne (optional)

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin. Add 1T Kosher Salt if the bird is not Brined or Enhanced.

 

 

post #6 of 7

texas.gif  Good morning and welcome to the forum, from a hot day in fall,  here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #7 of 7
Substituting bacon grease for butter sounds like a tasty plan that I should try with my next turkey (or even chicken) I use it in my cornbread with delicious results. Why not turkey. Why didn't I think of it.


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