Smoked the first turkey breast last week on the Smoke Vault 24. My wife raved about it. I hate it when the first of anything is a hit. It sets me up for failure on the second try. Oh well.....we'll through caution to the wind and go for round two. And, just to add to the challenge we'll use a new-to-me pellet smoker I bought off of Craigslist (https://www.smokingmeatforums.com/threads/green-mountain-grill-gmg-jim-bowie-thoughts.335786/).
I've not owned or used a pellet smoker, so we're learning a new smoking technique on a new-to-me machine. What could go wrong...............
Picked up a turkey breast at Trader Joe's. Bone in. Good price at $5.49 a pound.
Mixed up a SPOG. Measured a 1/4 cup of each. Weighed each as I added them so I could get an idea of the grams vs. 1/4 cup differential. Kosher Salt - 35g, pepper - 27g, onion powder - 34g, and garlic powder - 41g. Pretty close. The pepper was a bit light.
On to the smoker
Pulled the turkey breast at 157 IT.
Wrapped it in foil and placed in an unheated oven until service. Out and onto the cutting board.
Plated with Fideo noodles and roasted cauliflower.
Observations......My wife mentioned it was not as "smokey" as the last one, and a bit dryer.
I would agree the smoke flavor was not as pronounced as the first go-around on the vertical smoker with wood chunks. I thinks this aligns with what I have interpreted from many other threads here, in that pellet smokers do not impart as much smoke flavor as propane smokers, which do not impart as much smoke flavor as firebox smokers. Of course some of this could be me being new to the world of pellet smokers.
I'd would also agree it was a bit dryer, likely because I was playing around with the temperature trying to learn a new smoker (more on that in the other thread). For the next try I may brine the turkey breast for a day or so to provide a bit more moisture, and provide me with some cushion.
It was flavorful enough and I wouldn't discount it entirely. It just wasn't to the level of the first one. I think the next go-around will be a bit more dialed in.
Overall.....not bad.
I've not owned or used a pellet smoker, so we're learning a new smoking technique on a new-to-me machine. What could go wrong...............
Picked up a turkey breast at Trader Joe's. Bone in. Good price at $5.49 a pound.
Mixed up a SPOG. Measured a 1/4 cup of each. Weighed each as I added them so I could get an idea of the grams vs. 1/4 cup differential. Kosher Salt - 35g, pepper - 27g, onion powder - 34g, and garlic powder - 41g. Pretty close. The pepper was a bit light.
On to the smoker
Pulled the turkey breast at 157 IT.
Wrapped it in foil and placed in an unheated oven until service. Out and onto the cutting board.
Plated with Fideo noodles and roasted cauliflower.
Observations......My wife mentioned it was not as "smokey" as the last one, and a bit dryer.
I would agree the smoke flavor was not as pronounced as the first go-around on the vertical smoker with wood chunks. I thinks this aligns with what I have interpreted from many other threads here, in that pellet smokers do not impart as much smoke flavor as propane smokers, which do not impart as much smoke flavor as firebox smokers. Of course some of this could be me being new to the world of pellet smokers.
I'd would also agree it was a bit dryer, likely because I was playing around with the temperature trying to learn a new smoker (more on that in the other thread). For the next try I may brine the turkey breast for a day or so to provide a bit more moisture, and provide me with some cushion.
It was flavorful enough and I wouldn't discount it entirely. It just wasn't to the level of the first one. I think the next go-around will be a bit more dialed in.
Overall.....not bad.
