• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Mule's smoked boneless turkey breast on the BGE.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

themule69

Epic Pitmaster
★ Lifetime Premier ★
Joined
Oct 7, 2012
Messages
12,886
Reaction score
351
Location
live north of fort smith arkansas between alma and
I started with a 3 pound boneless turkey breast. Gave it a rub down then got the BGE fired up with a couple of small pieces of hickory. When the BGE hit 250 I put the breast on. I left the bottom vent open to let the temperature rise. At 350 degrees I started shutting down the bottom vent. At 163 degrees IT I removed it for an hour rest. Then sliced with mashed potatoes and gravy for sides.
Happy smoken.
David
 
Looks good.

I did a turkey breast last night too.

IN THE OVEN.    
th_crybaby2.gif


I will be here if you need me.        
pb.gif
 
That looks great, Looks like some great turkey sammies on the way. What Kind of rub did you do, homemade or store bought?

A full smoker is a happy smoker

DS
 
Looks great David! My favorite meal, meat n taters with gravy! My wife doesn't understand the no veggie thing!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Back
Top
Clicky