First Turkey Breast smoked in an Electric Brinkman ( W/ Qview )

Discussion in 'Poultry' started by young one, Jun 13, 2011.

  1. Hey All,

                 Well the breast came out awesome, nice and Juicy! Brined the breast 24 hrs in 1/2'd recipe using 2 qts of water from  . The Brining makes the difference! .


    Next; coated the breast in maple syrup, mayo then mustard. Topped off with Emeril's Essance and Tony Chachere's Creole seasoning let sit 1/2 hr.


    Got some Hickory Chunks this time round, soaked and placed in bottom of cooker: ( note: during cooking the chunks caught on fire, had to spritz w/ water during cooking causing some ash to float around, next time will try the foil packet method.)


    Put the remaining brine in water vessel with some apple, sage and additional water:


    Added the Breast meat up:


    Top layer added sauted mushrooms with peppers and onions for Omelet for tomorrows breakfast, Gotta fill up that smoker!


    Cooked shrooms about 1-1/2 hrs, and Breast 3 hours at around 250


    The Money Shot:


    came out nice n juicy, great smoke flavor, can't wait for dinner! Smoked Turkey sandwiches Yum.
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Very nice! Your moving right along here!!
  3. Thanks,......... Gotta play with my new toy and break her in! LOL
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Your bird looks great,

    Nice job on the Qview [​IMG]
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Interesting rub you used! [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking breast!   [​IMG]
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looking good and yummy
  8. sunman76

    sunman76 Master of the Pit

    Turkey samich FTW[​IMG]
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hot dang! Looks great! That had to be better than ANY smoked TB from a grocery store deli, especially with the brine, the slather & rub, and the steam coming off the water pan from all those goodies in it.

    You may not know it yet just, but I bet you're hooked for life! Just wait 'til you realize that your "to smoke" list will never get just keeps growing if you hang around here very much,,,LOL!!!

    Enjoy the addiction, 'cause there's none better!

    One note: you mentioned issues with the smoke wood taking off on you...might try chips in a small tin can next to the heat source...may need to elevate it so you can catch the heat better and move slightly over the heat element to get it hot enough, but you'd have good control over the smoke being able to repostion the smoke can with long handled tongs. Lots of tricks you can pull on ol' smokey.

    Last edited: Jun 14, 2011
  10.  Thanks Eric

    It was tasty!  [​IMG]    I know... Right,

              I'm already trying to decide between salmon & king fish, ribs or pork shoulder for my next smoke. And I do see visions of a bigger smoker in my future as well....LOL but first I need to master TBS on this one.

    Good idea on the tin can, but now I've got 5lbs of chunks to use up!

    I saw an iron smoker box thingy at home depot, do you think that would work well on the heating element in an Electric ECB? I think its big enough for chunks, or  I could always chop up the chunks with an axe?... LOL
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ha-ha! Yea, bigger is better in most cases. I use my smaller rigs for small amounts and smaller cuts, then the SV24 comes out of hiding when it's brisket or double-butt smokin' time, or larger batches of sausage loaves, jerky, etc. If I don't need the space, I run smaller to save fuel, but the Vault holds pretty decent tenp variables, so if I want accurate temps, that's my first choice. Sometimes it just depends on wether I want to play with a charcoal fire, or get lazy and fire with propane instead.

    I have mostly chunk smoke wood now, myself. Most are too large to fit between the smoke pan and water pan in my Vault, so I split them down to the size I want. You could try finger-sized splits off the chunks tossed into a smoke can...should work just fine  ...hatchet or small axe will do, just watch those fingers if the chunk tips on impact and the axe kicks out to the side.

  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Nice Breast! 
  13. don383

    don383 Newbie

    Good Looking bird!! I have always found poultry difficult to get done, but not dried out on the smoker. The brine really makes a difference.

    Good Job!!
  14. thunderdome

    thunderdome Master of the Pit

    That looks so good. Great smoke
  15. tyotrain

    tyotrain Master of the Pit

    Looks great nice job.. bet it was tasty [​IMG]
  16. That looks mighty tasty
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That bird looks perfect... Love the look of the money shot...
  18. Thanks all,

                      Thinkin on some salmon, kingfish and ATB's for Fathersday, will let ya know if I achieve TBS using a smoke can in my Electric ECB. ( fingers Crossed )
  19. scooper

    scooper Smoking Fanatic

    It looks great Young One!

    Can you smell mine coming up from the south in Boca?  I got 3 small butts going right now.
  20. ugaboz

    ugaboz Smoking Fanatic

    looks great

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