Double Smoking a Turkey Breast ??

[millerbuilds]

Interesting, I have always worried about drying out the Turkey, so I have never tried. In for the ride to see how it turns out.

- Jason

 

[chopsaw]

.he would probably know with his background in meat packing....

I've had them with obvious dark meat chunks between two breast halves . I've also had them where it looks like all breast , but one side is darker .
They're good , but not for what they want for those .
The breast like Wayne has is well worth the money . Great deal actually .

 

[thirdeye]

Well.... I'm watching March Madness and the weather. We're getting rain/snow and I'm waiting for everything to lighten up. Here is the what I'm working with as far as a cradle. With 4 cuts I could even close up the ends. Or use some stainless wire to snug up the sides.

 

[912smoker]

1 vote for a mayo binder and interested!

Keith

 

[thirdeye]

I would think you go to long , and it will come apart . It's whole muscle pressed together and probably water bath cooked and cooled

I've had these many times before, but sliced cold for sammies or in a cobb salad and didn't pay that much attention. However, when seasoning this one, the firmness / tightness was fine, so we'll see. That said, the cradle makes spinning it 180° a breeze.

1 vote for a mayo binder and interested!

Keith

I was headed toward the mayo, but the bag juice was pretty good, and I gave it a slight spray of olive oil and the rub stuck just fine.

Pit temp is 225° (with my water wall reservoir) and I'm using a pecan chunk, and hickory chips for flavor.

 

[thirdeye]

Well, this turned out to be a great experiment. As dense as these type of roasts are, I knew the peppery and smoky flavors would be limited to the surface... and I really liked the combination. The cradle was not necessary to keep the roast together, but is was super handy for spinning the roast. Below are the follow-up photos.

 

[SmokinEdge]

Man,,, that looks delicious. Nice work on that.

 

[chopsaw]

Nice work . Looks like you just had the one seam . I've had them with 2 .
Those are good as they are , I bet that really upgrades it .

 

[millerbuilds]

Well, this turned out to be a great experiment. As dense as these type of roasts are, I knew the peppery and smoky flavors would be limited to the surface... and I really liked the combination. The cradle was not necessary to keep the roast together, but is was super handy for spinning the roast. Below are the follow-up photos.
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That turned out way better than I thought it would...happy to admit I was wrong!

Awesome cook and I can't wait to try this out.

- Jason

 

[thirdeye]

That turned out way better than I thought it would...happy to admit I was wrong!

Awesome cook and I can't wait to try this out.

- Jason

I'm pleased for sure. Last night we made a Cobb salad.

 

[millerbuilds]

I'm pleased for sure. Last night we made a Cobb salad.
View attachment 715879

Nice! Love me a cobb salad!

- Jason

 

[912smoker]

Sure looks like a successful experiment!

Keith

 

[indaswamp]

YUM! Smoke Turkey cobb salad!!!! Nice!!

 

[bigfurmn]

Looks darn good from here. Nice job.

 

[Chris_in_SoCal]

I like the end result. It looks great.

 

[Colin1230]

Very interesting post Wayne, I've enjoyed following it. That kettle setup was the perfect choice for your experiment. Wonderful results and I'm sure that Cobb salad was great! You and Rich work together like two friends in the kitchen.

 

[thirdeye]

That kettle setup was the perfect choice for your experiment. Wonderful results

I had a time gap in owning a kettle, and when I jumped back in... I went for the SNS mainly for features.

 

[DRKsmoking]

Love the way that turned out Wayne.
Would love to try that.

I think a big hot turkey sandwich would be like heaven with the smoked and peppered breast

David

 

[mleebob]

I've had excellent results when doing a second smoke (aka flavor smoke) on things like hams, pork hocks & shanks, and even bologna. Has anyone done a second smoke on a roasted turkey breast? Here is what I'm working with. It's from Sam's Club, oven roasted and ready to eat, so it's common to slice for sandwiches, or heat in the oven for a main course. It's just under 4#, and these are very moist, so I hope drying out is not a factor.

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Ive done this now every year before we go to the OBX for 2 weeks.....a buddy of mine has a pit meat truck and he gets me a loaf like this....I cut it in half, brine it overnight in apple cider, brown sugar, garlic, and thyme leaves.......rub it with whatever turns me on that day, and smoke it at 225 with apple/cherry for a couple hours or till it hits about 140 internal, usually a day or two before we leave. When it cools down, I vacuum bag each half and refrigerate. 8 or 10 of us make sammiches out of it for most if 2 weeks....been working great for me! Good luck!