Smoking A Turkey Breast Help

[Smoke-N-Beer]

I have only been using a smoker for about a year now, I have learned a lot by reading through this site.
But, I have a question. My wife bought a bone in turkey breast she wants me to smoke this weekend. I have tried brines on roasts, turkey legs and wings, and I am just not a fan. I really prefer a dry rub. The beef roast I made using a brine was met with so so results, the two beef roasts I smoked for my wedding with just a dry rub had people drooling. Anyway......

So, I have two questions for those who might be willing to help me out.

1: How long to cook the breast in a propane smoker?
2: Will it be OK to smoke the breast bone up meaty side down on the rack?

Any help would be appreciated.

 

[ab canuck]

Personally if I were doing just the turkey breast dry I would put it bone down, Cook to min IT of 165. some people go to 180, I find that dries it out. Good luck let us know how it turns out.
If you decide to try brine again try pop's brine for the breast. You can't go wrong with it.

 

[zwiller]

Brining (and also injecting) works well on less fatty proteins like breasts and loins. I am a fan and would do that on this one. I would not have have brined legs or wings as dark meat is fine. These days I tend to estimate 1.5hrs per lb for a guesstimate but IT is the way. Breast down can work (don't think up or down really makes a difference) but I advocate spatchcocking or halfing to speed it up and easier to move etc.

 

[eianol]

I also prefer it dry with some herbs and garlic, cook from the bone side for perfection

 

[tallbm]

I have only been using a smoker for about a year now, I have learned a lot by reading through this site.
But, I have a question. My wife bought a bone in turkey breast she wants me to smoke this weekend. I have tried brines on roasts, turkey legs and wings, and I am just not a fan. I really prefer a dry rub. The beef roast I made using a brine was met with so so results, the two beef roasts I smoked for my wedding with just a dry rub had people drooling. Anyway......

So, I have two questions for those who might be willing to help me out.

1: How long to cook the breast in a propane smoker?
2: Will it be OK to smoke the breast bone up meaty side down on the rack?

Any help would be appreciated.

Hi there and welcome!

1: Cook until the deep meat of the breast is a minimum of 165F Internal Temp (IT)
2: It would be ok but you will likely end up with an even drier turkey breast

I fear you are going to end up with a great flavored but super dry turkey breast without brining.
I understand your desire to not brine. Just know that the main idea for brining meat that dries out (whole chicken, whole turkey, chicken/turkey breast, pork loin, pork tenderloin, etc.) is to keep it juicy and avoid it being dry.

I wouldn't swear off brining just yet. A good way to get the best of both worlds (and what I do and what I recommend) is to brine with just dissolved Salt in Water for 24 hours. Pull the meat and pat somewhat dry and then season with everything EXCEPT salt. Cook the meat :)

You get max flavor from seasoning and you get max juiciness.
You basically take the weight of the amount of water you use plus the weight of the meat/bird and multiply that by .02 to give you the weight of how much salt to use in your brine. That should give you plenty of salt and juice in the bird. The rest of the flavor is from the smoke and how you season the bird.

I hope this info helps :)

 

[TomKnollRFV]

I've done a few of these and I can honestly say you might truly want to reconsider not brining. Due to how lean it is brining can help a ton. Also helps flavours penetrate in <if you have any flavouring in said brine of course>

 

[Bearcarver]

Smoke-N-Beer,
Below is one I smoked just a little while ago, and it came out Perfect.

Here's a Step By Step on it, with all Info:
Hickory Smoked Turkey Breast

Bear

 

[gmc2003]

If it's enhanced then I wouldn't brine it. Maybe give it a good injection for added flavor.

Chris

p.s. even if the turkey breast comes out a little on the dry side. It will still make good sammies.

 

[SmokinAl]

I would inject it with Tony C's jalapeno butter injection.
Smoke it bone side down & put a pan under it to catch all the juices.
Personally I smoke them in a pan with veggies & chicken broth.
If there is any injection fluid left over I just pour it on top of the breast, & give it a dusting with Montreal chicken seasoning.
Al

 

[zwiller]

Al makes a good point, one simply must try Tony C's injection on turkey. It's a must try and/or rite of passing. The injector lasts a long time if you take care of it too.

 

[HalfSmoked]

Lot of different ways suggested to you. You just have to work it out as to what will work best for you.
I have never brined a turkey breast or injected one. I do use a water pan in my smoker this will catch the drippings of fat. Bring and injection can ad flavor but I like the taste of turkey. Bone side down and I have not had a dry one.

Warren

 

[tallbm]

Injecting works well also and you get great flavor. I'm a fan of the Tony C's Creole Butter injectable marinade :)

 

[humdinger]

Definitely brine. Poultry breast is lean and therefore has no internal fats to naturally baste the meat during cooking. Result:all the water cooks out and meat is dry. Brining uses salt water to "plump" up the meat with more moisture (plus whatever other flavors you add) so it stays more moist during cooking.

Bone side up or down shouldn't affect flavor, but bone side down might better prevent the meat from sticking tot he grate.

 

[jcam222]

I’ve done breast several times now. Like another poster I’d recommend Pops brine. I never brine beef and pork but to me it’s essential for poultry. It doesn’t mean you can’t rub it. I pay mine dry after an overnight brine and rub away. They always come out nice and juicy. The exception maybe to brining is if it’s already injected with a salt solution. I check labels for that and tend to only buy fresh.

 

[Smoke-N-Beer]

I want to thank everyone for the replies and information. I did go a with a brine, then a dry rub.
Will post up the pics in another thread.

Thatn you all again for the help, it was much appreciated.

 

[tallbm]

I want to thank everyone for the replies and information. I did go a with a brine, then a dry rub.
Will post up the pics in another thread.

Thatn you all again for the help, it was much appreciated.

I'm glad the feedback helped out. I bet with the brine + seasoning you had an amazing turkey breast!