Question about smoking a turkey breast from a newbie

[Burly567]

I have never smoked anything other than adding a little smoke with grilling.

I bought an 8Lb turkey breast today and I am kinda clueless. What smoke is best? Maple, Hickory, Apple...? What temp. should my smoker maintain?


Like I said, a complete noob at this.

TIA for any comments!

 

[browneyesvictim]

Any of those woods would go well. I would shoot for 230-250 pit temp and IT of 165 (pull just short and account for temp rise). But I would highly recommend brining or injecting beforehand. Beyond that... depends on what you are smoking it in/on

 

[JJS]

I do mine with maple or oak (hickory will work also) usually, I run at 275.

What kinda smoker?

Noob as in never smoked or never cooked a turkey? Will determine how detailed we get with the cook process

 

[jcam222]

I am partial to apple for my turkey. Definitely you want to brine that thing. Here is a link to both both a brine from Chefjimmy as well as a further link to the Slaugtherhouse brine. These reference chicken but equally good for turkey. Very key step so its not dry.

https://www.smokingmeatforums.com/threads/favorite-whole-chicken-brine.124234/

 

[hardcookin]

There is a lot of different ways to smoke a turkey breast. And you should get a lot of other answers.


I just seasoned these with salt & pepper, smoked them @300 till they hit 165. Plenty juicy.
I smoked them on my offset using cherry wood.

 

[Burly567]

I do mine with maple or oak (hickory will work also) usually, I run at 275.

What kinds smoker?

Noob as in never smoked or never cooked a turkey? Will determine how detailed we get with the cook process

I have a Char-Broil Big Easy SRG

I roasted a turkey in it last thanksgiving. I've used a little smoke when doing chicken tenders and I put some good oak smoke into a cople of top loin NY strips the other day. And that's about it.

I know that the internal temp has to be around 160.

 

[gmc2003]

If your not used to smoking meat then my first suggestion would be to go with a fruit wood like apple, and not to much. Poultry takes on smoke quickly and to much can ruin the bird. Once you've figured out how much of a smoke profile you like then you can adjust the amount and type of wood you use accordingly.

Chris

 

[Burly567]

Thanks a bunch!!!!!!!

 

[ofelles]

Not to difficult at all. I use a combo of pecan/cherry. brining is a very good idea. Then just some S&P. Run mine at 225 for 2 hours then finish at 275.
Read somewhere that anything under 5lbs work better than larger breast. I have only smoked 8lbsers also and find the meat close to the bone lacks smokiness. Still delious though.

 

[JJS]

*Note
After reading all the above comments about brining, I have never brined mine however Some brands of turkey breast have already been brined, read the packaging you should be able to figure out if it has been or not

 

[fullborebbq]

If you brine and then spatchcock or Butterfly the breast you will get a more even cook and smoke distribution. Just my 2cents.

 

[Burly567]

I'm having a real difficult time getting the temp down. I'm beginning to think this unit isn't real great at smoking.

 

[Burly567]

I called Char-broil on this thing of mine, and they said that since it is a infrared cooker the temp. will be hotter. I want to run at around 300F.

I have the lid propped open but I losing a lot of smoke.

 

[SmokinVOLfan]

What is your temp at with the lid closed? You can do poultry at higher temps without a problem

 

[gmc2003]

You may need something like this to control the heat.

https://www.smokingmeatforums.com/t...roller-to-propane-smoker.282441/#post-1905049

Chris

 

[Burly567]

Well, turkey out of the "smoker". I looks and smells good.


What my "breast" was, was a whole turkey sans wings and legs. Next time I do this I will trim off the back.

The problem with my smoker was that the lowest temp that I could maintain was 307°F. Too hot. I called Char-Broil and they told me that since my unit is infrared it's going to be hotter. The Big Easy has a cooking chamber that fits into the smoker w/ the flame between the inner and outer shells. P

I'm a techie but I don't quite understand that gas "regulator" you built. I will maybe print your post to get a better look at it.

OT, how Do you post a photo???

 

[Burly567]

Well, here it is. My first smoke....

 

[SmokinVOLfan]

Looks good! Lots of guys smoke turkeys at that temp I'm sure it will be great.

If you want to do more smokes then I would suggest maybe getting on craigslist and buying a cheapo smoker to learn on. Electric, Propane, Offset, UDS etc...Like you said since that one is infrared gonna have a hard time with it in the long run

 

[Burly567]

I just got home from picking up a free old Char-broil cabinet (upright?) Smoker that seems to be in really good shape. I needs a coat of high temp flat black, but other than that...

I has a cast iron smoker floor, and the temp gauge works.

 

[JJS]

I just got home from picking up a free old Char-broil cabinet (upright?) Smoker that seems to be in really good shape. I needs a coat of high temp flat black, but other than that...

I has a cast iron smoker floor, and the temp gauge works.

My grandpa told me a long time ago that anything free is worth saving up for