First Turkey Breast Results, not happy, need advice.

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worm304

Meat Mopper
Original poster
Jul 12, 2016
283
177
So, whole turkey breast was on sale at ye ol' Publix.  It was the biggest one I could find, 6.5#....I threw it in a brine over night of kosher salt, brown sugar, worsch, garlic cloves, and some standard dry herbs.  Smoked it at 235 with 75% hickory, 25% cherry in my MES 30.  It took about 4 hours.  Although I was happy with the tenderness and texture, it was lacking smoke flavor.  Seriously, barely any smoke flavor.  I was happy with the amount of smoke I was getting out the the machine, so I don't get it.  Any advice?  I have another breast I'll be doing at soon and would like better flavor.  Thanks!


 
If you ate it immediately after smoking, you were probably "immune" to the smoke flavor after smelling smoke all day....  The next day or 2 days later it would have been good....

Sure looks good....   
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Thanks gents!  Funny how I just gave my wife the info. for an Amazn tray so her mom could purchase it as a birthday gift.  I brought some leftovers in for a buddy I work with and he confirmed that it lacked smoke flavor.  I ate some as well and, nothing.  Should I try a lower temp and longer smoke time? 
 
I am still somewhat new to smoking. Many recipes, like salmon, call for drying the surface to form a pelicle so that you get more smoke absorption. Is turkey one of those things that should be air dried for an hour or so before going into the smoker?
 
I typically dry off the breast, let it sit for 20 minutes or so, and give it a light rub with olive oil before putting it in the smoker.
 
The other weird thing about this bird is that it didn't pick up much from the brine
I typically dry off the breast, let it sit for 20 minutes or so, and give it a light rub with olive oil before putting it in the smoker.
Yep, exactly what I did... No rub.  Just the brine and olive oil coating before going in the smoker.  
 
The other weird thing about this bird is that it didn't pick up much from the brine
Yep, exactly what I did... No rub.  Just the brine and olive oil coating before going in the smoker.  

Did you run your fingers under the skin to separate it from the meat? That allows much more absorption. As for a four hour smoke, that's how long I smoke mine at around 250.
 
Did you run your fingers under the skin to separate it from the meat? That allows much more absorption. As for a four hour smoke, that's how long I smoke mine at around 250.
Nope, but next time I will.  I usually do that with a thanksgiving oven turkey to add some tabs of better.  Can't believe I forgot but I will def. do that next go round, along with the amazn.  Thanks again, all!
 
I know I'm late , but it looks perfect . I'm into the lunch meat thing . I let mine sit a couple days before slicing . Mes 30 also . Good smoke taste just use the chip loader , but my smoker is well seasoned .
 
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