- Jan 11, 2019
- 6
- 0
As the subject says I tried a Turkey Breast for the first time today and had a confusing problem, I'll give more detail.
This was a bone in almost 8lb turkey breast. I unpacked the bird and washed it off a bit, pat to dry and added my cajun rub. I wrapped it and let it sit overnight.
Put the breast on the smoker (cherry chunks & lump charcoal) at 250° till internal temp of 160°. I used a beer & apple juice spritz through out the cook. Wrapped at about 3 hours and when internal temp was at 125°.
The meat was incredible many at the cook out saying it was the best they ever had. My only complaint is the skin was not crispy at all.
I now turn to you fine people for an answer, where did I go wrong? Thank you before hand and sorry got no pictures.
This was a bone in almost 8lb turkey breast. I unpacked the bird and washed it off a bit, pat to dry and added my cajun rub. I wrapped it and let it sit overnight.
Put the breast on the smoker (cherry chunks & lump charcoal) at 250° till internal temp of 160°. I used a beer & apple juice spritz through out the cook. Wrapped at about 3 hours and when internal temp was at 125°.
The meat was incredible many at the cook out saying it was the best they ever had. My only complaint is the skin was not crispy at all.
I now turn to you fine people for an answer, where did I go wrong? Thank you before hand and sorry got no pictures.
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