Smoker From Northern California

[RuninCA]

Have a Masterbuilt 130. I have smoked several 3lb to 4lb turkey breasts and it always takes way more time than others say. Smoke at 225 degrees and suppose to take 40mins to 1 hr per pound. Always way more time.

Thought maybe smoker gage wrong but oven thermometer confirmed internal temp of 225-230.

Any ideas why taking so long?

 

[6GRILLZNTN]

Any meat smoked at 225 is going to take a while. Wait until you try Boston Butt. I've had that stuff go over 1 1/2 hours per pound at 225. That's why they call it low and slow.

 

[gmc2003]

Welcome to the site. I usually do whole turkey and turkey breasts at 325* plus. For us poultry takes on smoke quickly so we still get the smoke profile we're looking for - plus we get crispy skin to boot.

Chris