Smoked Turkey Breast

[Wasi]

Smoked a bone in turkey breast this past weekend. It went for about 5 hours on highland offset reverse flow smoker. The only difference this time is that I added a water pan in the smoking chamber right next to the firebox. I also brined the turkey the night before.

 

[joedube70]

Looks good!
Nice job

 

[oldsmokerdude]

Looks amazing. Did you notice a difference with the added water pan? What type wood did you use? Turkey breast and mesquite are a match made in heaven from my perspective. Thanks for the Q.

 

[chilerelleno]

Looking mighty tasty.

 

[dcecil]

Looks delicious

 

[Lookn4u]

WoW !! that looks great.

 

[Bearcarver]

Smoked a bone in turkey breast this past weekend. It went for about 5 hours on highland offset reverse flow smoker. The only difference this time is that I added a water pan in the smoking chamber right next to the firebox. I also brined the turkey the night before.

Looks Great, Wasi!! Like.
Looks about like the one I did last week.
Mine took 6 hours (8.8 Pounds).
Here's mine:
https://www.smokingmeatforums.com/threads/smoked-turkey-breast-hickory-smoked.277344/

Bear

 

[myownidaho]

Looks great! I do six pound breasts after a 24 hour brine. Four hours at 250 produces consistently superb results.

 

[disco]

Choice chicken, Chum! Big like.

 

[gmc2003]

Looks mighty tasty to me.

Point for sure.

Chris

 

[SmokinAl]

That is a fine looking turkey breast!
Love the color on that skin!!
Al

 

[Wasi]

Looks amazing. Did you notice a difference with the added water pan? What type wood did you use? Turkey breast and mesquite are a match made in heaven from my perspective. Thanks for the Q.

Yes I did notice a difference with the water pan installed. It seemed to help with temp fluxes. I used 1/2 chimney of lump charcoal and then the rest of the smoking was done with Hickory wood.