FREE Turkey Breast #2 (Pic Heavy)
Mrs Bear was doing her thing again, picking up a FREE Turkey Breast for Me to Smoke, with her accumulated Points from shopping.
She got this 7.82 pounder back in June, and we kept it frozen since then.
I Smoked my First Turkey Breast 13 months ago (another Free one), and it turned out Awesome, so I figured I might as well pretty much follow the same Path.
So I pulled it from the freezer, and left it thaw in my Fridge for 4 days.
I rinsed it a little & dried it good. Then I coated it with EVOO, and covered it with a Rub I got from a Buddy of mine. I put it on a Wire Cooling rack, in a foil pan to keep my MES from getting all full of fat drippings.
Then I covered it with plastic wrap, and put it in the fridge for another overnight rest.
NOTE: When I put things on Wire cooling racks in a foil pan, the meat is able to get smoked all the way around, and it doesn’t sit in it’s own fatty juices. If you lay it right in the pan, the bottom doesn’t get any smoke, and the stuff it’s sitting in is considered by many to be “Yucky” stuff. Been doing this with my Prime Ribs for years, and it works Great!
Then the Fun Began!!
9:00 AM———Preheat MES to 240°, and fill two rows of my AMNPS with Hickory Pellets, and light one end.
10:00 AM——-Place Turkey Pan on position 3 (of a 6 position Smoker), and AMNPS on bottom rack, on right, with Dumper out 3”.
12 Noon———After 2 hours of cycling from 232° to 250°, I sterilized my meat probe & inserted it into the thickest part of the Breast.
12 Noon———120° IT
12:30 PM——-133° IT
1:00 PM———144° IT
1:30 PM———151° IT—Bump Heat up to 275°.
2:00 PM------156° IT--(From here forward my MES cycled between 268° and 282°)
3:00 PM———165° IT
3:15 PM———All Internal Temperature readings were between 167° and 173°.
3:15 PM———Killed Heat, open door until Temp went down to 130°, & leave in Smoker for 20 minutes.
Pull, Slice, and Eat.
Then the rest is some Great Sammies of cold Breast meat, and a lot more I didn’t take Pics of and a bunch I froze for another time. I also saved a container full for Bear Jr.
BTW: The skin was plenty Crispy, with only a final 1 Hour & 45 minutes of 275° in my MES 40.
We also had Mashed Taters with Cream of Chicken Soup for Gravy, and some Green Beans.
Enjoy the Pics,
Bear
Cooking Instructions on Package:
7.82 lb Turkey Breast. Picked up in June, Froze until Thawing, 4 days before Smoking.
Was $1.49 lb, but Points made it FREE:
Seasoned & Ready for Smoke:
Hickory Pellets Smoking nicely in my AMNPS:
And We're Off!!
My Set-up:
Nice Smoke coming from my Top Vent, through the Strainer & ring a Buddy made for me:
Just about Done:
Close-Up (Bear View):
Drippings all below the wire rack:
All carved up for Sammies:
Bear's Supper:
Leftovers for Sammies, and container on left for Bear Jr:
Miracle Whip & Turkey on a Roll:
Topped with American Cheese & Mater Slices:
Mrs Bear was doing her thing again, picking up a FREE Turkey Breast for Me to Smoke, with her accumulated Points from shopping.
She got this 7.82 pounder back in June, and we kept it frozen since then.
I Smoked my First Turkey Breast 13 months ago (another Free one), and it turned out Awesome, so I figured I might as well pretty much follow the same Path.
So I pulled it from the freezer, and left it thaw in my Fridge for 4 days.
I rinsed it a little & dried it good. Then I coated it with EVOO, and covered it with a Rub I got from a Buddy of mine. I put it on a Wire Cooling rack, in a foil pan to keep my MES from getting all full of fat drippings.
Then I covered it with plastic wrap, and put it in the fridge for another overnight rest.
NOTE: When I put things on Wire cooling racks in a foil pan, the meat is able to get smoked all the way around, and it doesn’t sit in it’s own fatty juices. If you lay it right in the pan, the bottom doesn’t get any smoke, and the stuff it’s sitting in is considered by many to be “Yucky” stuff. Been doing this with my Prime Ribs for years, and it works Great!
Then the Fun Began!!
9:00 AM———Preheat MES to 240°, and fill two rows of my AMNPS with Hickory Pellets, and light one end.
10:00 AM——-Place Turkey Pan on position 3 (of a 6 position Smoker), and AMNPS on bottom rack, on right, with Dumper out 3”.
12 Noon———After 2 hours of cycling from 232° to 250°, I sterilized my meat probe & inserted it into the thickest part of the Breast.
12 Noon———120° IT
12:30 PM——-133° IT
1:00 PM———144° IT
1:30 PM———151° IT—Bump Heat up to 275°.
2:00 PM------156° IT--(From here forward my MES cycled between 268° and 282°)
3:00 PM———165° IT
3:15 PM———All Internal Temperature readings were between 167° and 173°.
3:15 PM———Killed Heat, open door until Temp went down to 130°, & leave in Smoker for 20 minutes.
Pull, Slice, and Eat.
Then the rest is some Great Sammies of cold Breast meat, and a lot more I didn’t take Pics of and a bunch I froze for another time. I also saved a container full for Bear Jr.
BTW: The skin was plenty Crispy, with only a final 1 Hour & 45 minutes of 275° in my MES 40.
We also had Mashed Taters with Cream of Chicken Soup for Gravy, and some Green Beans.
Enjoy the Pics,
Bear
Cooking Instructions on Package:
7.82 lb Turkey Breast. Picked up in June, Froze until Thawing, 4 days before Smoking.
Was $1.49 lb, but Points made it FREE:
Seasoned & Ready for Smoke:
Hickory Pellets Smoking nicely in my AMNPS:
And We're Off!!
My Set-up:
Nice Smoke coming from my Top Vent, through the Strainer & ring a Buddy made for me:
Just about Done:
Close-Up (Bear View):
Drippings all below the wire rack:
All carved up for Sammies:
Bear's Supper:
Leftovers for Sammies, and container on left for Bear Jr:
Miracle Whip & Turkey on a Roll:
Topped with American Cheese & Mater Slices:
