Turkey Breast Q-view

[dockman]

I have smoked about 4 of these in the last year and they are awesome


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[dave17a]

 
Great looking turkey.. Those are one of the hardest things to do right in my opinion. Looks like you have it under control.

Smokey 

 
Great looking turkey.. Those are one of the hardest things to do right in my opinion. Looks like you have it under control.

Smokey 

 
Great looking turkey.. Those are one of the hardest things to do right in my opinion. Looks like you have it under control.

Smokey 

 
Appearance:

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• keitha
• Apr 23, 2016

Taste and tenderness:

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• keitha
• Apr 23, 2016

The tenderness was really on point. I doubt it would be considered competition tender, but for the average dinner it was spot on fantastic. No brining or marinating was done with this.

Taste was also not one-bite bbq ready, but with a little bit of the pan juices and a dash of salt, this was really outstanding grub:

20160423_164204_HDR_zpsclinptvx.jpg

• keitha
• Apr 23, 2016

Kind of aggravated with including the piece on the bottom...could have cropped it out, I guess. lol! You can also see the heavier fat underneath the skin on the top two pieces. I scraped that out as I ate it. Anyway, pretty happy with this effort. I tried a little different technique with the offset (more lump to start off with), and except for one spike, I thought it was a really smooth smoke.

Thanks for reading and enjoy the day!!

 
Great looking turkey.. Those are one of the hardest things to do right in my opinion. Looks like you have it under control.

Smokey 

Ma

 
Great looking turkey.. Those are one of the hardest things to do right in my opinion. Looks like you have it under control.

Smokey 

 
More offset practice this weekend - put on a turkey breast:

20160423_105814_HDR_zpssgqtkgk0.jpg

• keitha
• Apr 23, 2016

I slathered it on the skin and under it with a mix of honey, horseradish mustard, garlic salt, onion powder, paprika and Cholula. I also threw in some garlic and cheese sausages.

More pics to come...

The bride always loved my turkey breast. Never did brine, little rub. Now brine and rub little garlic butter between breast and skin. Yummy, much better.. Whatever you like, just keep on.

 

[foamheart]

You know the club always has a designated "Chef" for all the fun tournaments. You know the ones with the Mobile bars! I bet you could make some extra beer money moonlighting. Its not like you won't be there anyway!

 

[keitha]

 
You know the club always has a designated "Chef" for all the fun tournaments. You know the ones with the Mobile bars! I bet you could make some extra beer money moonlighting. Its not like you won't be there anyway!

That would be cool! The actual chef does a pretty good job here, and I am usually pretty busy chasing the grass.

 

[keitha]

Dave17a wrote:
The bride always loved my turkey breast. Never did brine, little rub. Now brine and rub little garlic butter between breast and skin. Yummy, much better.. Whatever you like, just keep on.

 

I heard one of the barbecue guys (Mixon?) on TV say that brining poultry makes the skin rubbery. I haven't had that experience, but maybe he was talking about competition stuff. I like brined poultry a lot, but this turkey was plenty moist.

Thanks for reading!

 

[keitha]

I have smoked about 4 of these in the last year and they are awesome


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I would definitely do it again.

 

[keitha]

 
Thanks Disco!!

Tasty looking turkey breast! Nice smoke!

Points!

 
Nice looking smoke, Keith.  Hoping to brine some turkey breasts and smoke them in the next month… still getting used to my WSM, though.

Thanks! Once you get it figured out, it's a breeze to run a wsm. Add a draft system and it's set it and forget it.

Tasty looking turkey breast! Nice smoke!

Points!

Thanks for looking and the points!

 

[disco]

Terrific turkey breast.

Disco

 

[keitha]

 
Terrific turkey breast.

Disco

Thanks Disco!!

 

[stovebolt]

 Fine looking turkey breast. Those are great cured also.  Points.

Chuck