Recent content by norma

That makes sense to me.  I don't remember how long I cooked the breast.  I was just watching to remove from smoker when the temp reached 165.  I may try cooking the meat faster next time.  The only other bird I have cooked is the beer can chicken.  It turned out very moist.  I've only been...

I am just at 1200 feet elevation, SW of Oklahoma City.

I tested my prob in boiling water.  It registered 210 degrees.  Boiling is 212 degrees.  I am thinking my prob is only 2 degrees off.   Thanks for all the input I have received from this. 

Not sure I used foil at all.  After I took it out of the smoker to rest, I left the therm in place and watched it go up another 8-10 degrees.  That is when I decided it would probably be best to  remove the breast from smoker at about 155-to 160 degrees.  I have the Jeff Phillips book on smoking...

That sounds right to me.  I'll try that next time.' Thanks for your input on this.

No, the breast was not skinless.  I did not check the therm for accuracy, but seems to have been alright the other things I have smoked-Pulled pork, beer can chicken, brisket. 

I smoked a 6.5 lb turkey breast for thanksgiving.  I am new to all of this but wanted to try brining the Turkey Breast as it was suppose to be more moist.  IT WASN'T !.  I mixed up 1 1/2 Gallon of cold water and added 1 1/2 cup kosher salt stirring until the salt was dissolved.  I put the water...

I am new to smoking meats.  I have Masterbuilt 30" electric smoker.  I am still learning, but my main concern right now is how to hold meat over so it will taste as fresh as coming directly from the smoker.  I read that cry-0-vacs or some type of food saver is the way to go.  I need to know what...