glenn j
Newbie
In addition to our 20lb oven turkey, we decided to smoke a 3.5lb turkey breast. We tossed the breast in with the larger turkey to brine on Christmas Eve.
I fired....errr "plugged in" the ECB around 11:45AM on Christmas morning. Before putting the breast on, we put some butter on it, then some salt and fresh ground pepper. I put the temp prob in, put it on the smoker, tossed in some apple wood and brought in the wireless unit to watch the temp.
I wish I had some exciting story to tell you all, but I don't. The smoke went great! I had some mesquite chips laying around, so I made a pouch of those and tossed it on for haha's. Wow! Those certainly have a different smell to them! They were dry, so they went up pretty quickly. I used mostly apple wood chunks I harvest from our yard...and soaked them first.
My wife made a nice horseradish sauce just for the smoked breast. Wow! Did that compliment it nicely!
After about 4.5 hours, it was pretty much ready. We pulled it off when it was around 163F or so. The skin looked perfect! Cutting into it revealed a really nice and juice turkey meat.
The breast was a bit hit and complemented the meal nicely. Everyone wanted to check out the smoker after dinner. I think everyone thought it was some complicated BBQ unit based on the way it came out.
I've attached a bunch of pics for you all to check out.
I fired....errr "plugged in" the ECB around 11:45AM on Christmas morning. Before putting the breast on, we put some butter on it, then some salt and fresh ground pepper. I put the temp prob in, put it on the smoker, tossed in some apple wood and brought in the wireless unit to watch the temp.
I wish I had some exciting story to tell you all, but I don't. The smoke went great! I had some mesquite chips laying around, so I made a pouch of those and tossed it on for haha's. Wow! Those certainly have a different smell to them! They were dry, so they went up pretty quickly. I used mostly apple wood chunks I harvest from our yard...and soaked them first.
My wife made a nice horseradish sauce just for the smoked breast. Wow! Did that compliment it nicely!
After about 4.5 hours, it was pretty much ready. We pulled it off when it was around 163F or so. The skin looked perfect! Cutting into it revealed a really nice and juice turkey meat.
The breast was a bit hit and complemented the meal nicely. Everyone wanted to check out the smoker after dinner. I think everyone thought it was some complicated BBQ unit based on the way it came out.
I've attached a bunch of pics for you all to check out.
