Hello from Kentucky

Discussion in 'Roll Call' started by jhouk, Dec 26, 2015.

  1. jhouk

    jhouk Newbie

    Hello all, as most have on here today I have received my first smoker for Christmas. It is a Masterbuilt 30in electric smokehouse. I'm real excited to get started. Ironically it came with some fresh meat. On Christmas Eve I was at the stove cooking dinner, my kids and grands were due any minute, that's when my son came in the door and said my turkey was dead. It had run under the tire of his truck as he was coming in. To make an even longer story short, I couldn't let it go to waste and I didn't have time to pluck and clean it like I normally would so I cut the breast out. It is on the bone and has no skin. Any help with how to smoke this would would be helpful. Well that's how we roll on the farm.
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site. If was me, I'd just cook this breast to an IT of about 160-165* in a 250* CC. I would rub with butter, SPOG and a little dusting of Weber Kickin' Chicken. After all, the most fun of smoking is making the best of a crappy situation.

    Good luck and good smokin', Joe. Let us know how you did the breast.
  3. jhouk

    jhouk Newbie

    Thanks Joe for your help. The breast turned ot great for my first try. I ended up putting it ina bri e overnight then rubbed it with cajun seasoning. I used apple wood and put apple cider in the water pan. It was delicious!! Cant wait to try my next meat in the smoker. I'm thinking venison.
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

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