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I think brining/injecting a marinade into the meat is essential to keep it moist. Roasts Pat the turkey dry, inside and out, with paper towels. Some recipes will instruct you to cover up the turkey breast instead of the whole bird because it cooks more quickly than the dark meat and is prone to drying out. Note: when smoking turkey always purchase one that is no more than 12-14 pounds. Over the years, I have come up with several really good brines and I have included the recipes below. Oh, and you’re welcome. The are in brine now and not tied up. Also have a look at the manufacturer’s guide for smoking on the Big Green Egg. However, once you taste smoked turkey prepared in your own smoker, you may find yourself wanting it a little more often. I usually leave this to the butcher and he leaves the smoking to me . Insert a digital probe meat thermometer, if you have one, into the thickest part of the breast or thigh. If you cook it breast face down, you risk undercooking the bird. Brisket Usually you can place a turkey breast into a large Ziploc container and use less than 1 gallon of brine to cover it. Next time, I’d bump up the flavor a bit and add some herbs, lemon zest, etc. Back Ribs Where do you see duck fat in the recipe? Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. Just cut from front to back on both sides of the backbone and the turkey will lay out like an open book. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. I just don't want you to decide to do it and then be surprised when you find out it's a bit of a workout. A Cut Up Turkey Cooks Quicker. Steelhead Trout Rub it in with the oil so that it forms a sort of paste. It is now ready for the smoker to do it's magic. Here's a chart to help you with the different options, times, temperature, etc. Try it—you’ll like it! You decide you don't like the recipes.. you don't pay! Also, the cooking time is way off. Baby Back Ribs Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. This is the part of the turkey that takes the longest time to cook. But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Breast LOL Do you mean flip it over after that initial hour of smoke time? I do not have any pictures of the actual deboning process as it just sort of happened, but youtube.com is your friend and if you do a search for “deboning turkey breast” you find several videos that show you exactly how this is done in great detail if you care to take it to that level. This method really cuts down on the time a bird spends in the smoker, and for me that translates to cutting flavor. Rub the salt and pepper on the outside of the … You may need to add additional wood or wood chips to keep up the smoke. There’s just one potential downside. Short Ribs Soak in brine 8-12 hr. I have your book and really like. While smoking a turkey is no different than any other piece of meat, there are a few aspects of added difficulty that can stump even the most veteran pitmasters. I’ve done it both with the drumsticks attached and detached and had good results both ways. Sprinkle a generous amount of my rub to the skin. I have NEVER deboned a turkey before this one.. if you find that surprising then you may remember me saying in times past that I am in no way a professional meat cutter or turkey carver or anything of the sort. Thanks for the guidance on this. For a turkey with crisp skin, smoke it until the internal temperature of the bird reaches 145°F. Chops I’d certainly be happy to do this again. Happy Thanksgiving! Remove the turkey from the smoker or grill and allow it to rest for 30 minutes before carving. Once you can fit your hands in there, pull the skin away from the turkey without tearing it and pour 2-3 TBS of my rub (purchase recipe here) between the skin and the meat and rub it into the meat with your hands as good as you can. After a couple of hours, flip it over to breast side up. I think it’s a tossup. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. Once inside the house, I wrap the cooked turkey breast in aluminum foil and place it breast side down, cavity up, in order for the juices and smoke flavor to disperse evenly into the flesh of the breast. Popular wisdom is that you should truss turkey when smoking it. I generally end up cooking the turkey breast side down for a while then flipping it over to breast side up at about the halfway point and I get great results this way. SMF Premier Member. Once done, remove from smoker… Enter your email address and get all of our updates sent to your inbox the moment they're posted. We do this quite often as most of our family prefers the white meat to the dark meat. I’m lost. Continue to smoke the turkey, maintaining the proper temperature in the smoker or the grill, until the internal temperature reads 165°F, which could take as little as 2 hours more or as long as 4 hours more, depending on the size of the bird and the precise temperature in the smoker or grill. Smoking in the backyard gives you a legitimate need to excuse yourself from your mother-in-law’s clutches and go outside to get lit on Thanksgiving. Think for a moment how lovely that would be come Thanksgiving. Notify me of follow-up comments by email. Pork Steak I started out with a old Brinkman water smoker ( turned it into a electric ) , it was ok at the time but took to long to cook a turkey. Whole turkey is comprised of both dark and light meat, which each have different ideal temperatures. why can't I print this in PDF like before, All Beef 2019-11-24T13:14:15-06:00 By Jeff Phillips | 13 Comments. After a couple of hours, flip it over to breast side up. Meatloaf Instead of brining the bird (I forgot), I injected it with a light marinade and dried it off again. This makes it easier to open up the turkey breast. It also makes it possible to end up with a perfectly cooked breast every time. Keep the smoke going for at least 3 hours on a turkey breast but you can also keep it going the entire time with great results. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. Spare Ribs The main thing is for the turkey to lay somewhat flat on the smoker grate while it cooks. Email the grocery list for this recipe to: If desired, brine the turkey. Let the turkey breast brine for about 10 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage. And as always, please take a gander at our comment policy before posting. The bird was magnificent to look at and delicious to eat. Let the breast smoke cook until it reaches 160 degrees in the thickest part of the breast and thigh. Corned Beef Step 5 Remove turkey, … Just as soon as it reaches 160 degrees, remove from the smoker and immediately wrap in foil for 30 minutes to rest. This will take 5 min to put together and then let the slow cooker do the rest. Brining is something I always do just because the payback is so big and awesome. Tenderloin Brine the deboned turkey breast halves for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. If I were to follow the variation and smoke my turkey at 275 the whole time will the skin still get crispy from the duck fat? Poultry skin needs high heat to get crispy, but low and slow is where the flavor happens, so you have to find a balance between those two worlds. I hope this is useful for someone. To crisp the skin on your turkey, see the variation that follows the recipe.–Jeff Phillips. I turned it over for the last hour of cooking so the breast would brown up for cosmetic effect. Dark meat is cooked until at 175°F, and light breast meat is best at 165°F. Cooked a 10 lb. After about 30 minutes, remove from the foil, slice and serve immediately. Smoke for 1 hour, maintaining the proper temperature in the grill. Four hours at 240 and color was great, internal was 145 F, I double wrapped and let it go another hour, 165-170 temps, allowed it to rest before having Mom carve it. Have you tried this recipe? We have a big green egg…medium size…any recommendations? I do mine breast up looking at you. Then add the rub and stir until it is dissolved as much as possible. Cool to room temp., submerge the turkey breast in brine and refrigerate. Dump the lit briquettes on the unlit and let it kindle for 5-10 minutes. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Burnt Ends If your turkey breasts are smaller (or you are using chicken breasts) you will reduce the time … Just got my new Master Build elect. And there’s no need to invest in a smoker, seeing as you can jury-rig your grill for smoking. In this newsletter I will show you a few ways to prepare and cook a smoked turkey breast and most important of all, I'll show you how to make sure that it turns out extremely moist, tender and full of flavor. Coat it with a good olive oil and Jeff’s great spicy rub. I followed the recipe as written, using only salt, pepper, and olive oil for seasoning. Take your turkey out of the brine and place on a … Place the turkey on the smoker breast side down with the heat regulated to around 225° or so. I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay! In our home it has always been a smoked turkey. I am not trying to scare you into not doing it.. Fatty, All Pork Smoked Bone-in Turkey Breast. Amazon | Barnes & Noble (in stock at most stores), Digital versions available via Nook | iTunes | Kindle, Note: German version available under the title "American Smoker" at Amazon.de. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. Place the turkey, breast side down, directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet). Turkey legs require smoking temperature to be set at 225 degrees Fahrenheit. No worries! Wings, Turkey (It’s highly recommended that you brine the turkey before smoking to help prevent it from drying out during smoking.). Set your smoker up for smoking at about 230 degrees F. Use a water pan if you have one and I recommend a good flavorful smoke such as cherry, hickory, apple, maple, etc. Use your hands to loosen the skin so you can get some rub up under it. Once you order, there'll be no more recipe ads in the email version of the newsletter. Lobster, Please note that my rubs and barbecue sauce are now available in 2 formats-- you can. What can I say about this magnificent bird? Warning: This requires a lot of elbow grease and determination and if you have a butcher that will do this for you, I highly recommend it. We’re so glad you enjoyed it. So be careful of that. Trout Smoking the bird at 275°F the whole time won’t give you crispy skin. Carve the smoked turkey breast and serve immediately. Lamb Chops With more than 590 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended. When I try to print, it just rolls over. 5.5 hour cook time..... edited down to under 30 mins ! Apr 18, 2011 #6 SmokinAl SMF Hall of Fame Pitmaster. Smoking the Turkey. Read More . Picnic My father used to smoke a turkey, too. Some smokers are easier than others but it all comes down to heat + smoke for a prescribed amount of time. Pour about 1/2 inch water into the drip pan. Once the timer goes off, turn the heat up to 350 degrees Fahrenheit. Thanks for what you do. The temperature inside stayed between 250°F (121°C) and 300°F (149°C) for cooking, as I fiddled with the positions of the burner knobs between half and fully on. Set up to cook with indirect heat (stone platter) and get your temperature stabilized at 250 degrees. So ditch the oven, fire up the smoker and let’s get started. I am guessing 4.5 hours at 230-240 for planning purposes? Set your timer for 90 minutes. This is entirely possible by simply removing the backbone. Pat the turkey dry, inside and out, with paper towels. You can absolutely, positively use my drumstick removal method before smoking the turkey. I then cut the breast in half giving me perfect little turkey breast pieces that would be easy to slice and serve once they got done smoking. OTBS Member. Much larger than this and the meat stays in the danger zone (40-140 degrees) for too long and that is just asking for trouble. Do you soak your wood chunks? Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe. You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful on the burner you’re using for heat. Always has turned out great, but often the breast isn’t entirely done yet… If it’s too close to showtime, I just carve the whole breast off the bones and finish it wrapped up in the grill or oven. In fact, he used to smoke all the turkeys in the neighborhood as long as they wheeled their grills to our house. Be the first on your block to be in the know. Transfer the bird to a hot grill preheated to 350° to 375°F and finish it off until the temperature bumps up to 165°F. Smoking a turkey breast on a Green Mountain Grill. Did the brine set temp at 225 f. Brest showed 170 f  at 31/2 hrs. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. All Chicken For Quicker Cooking Cut It Up by: Orville. If I could give these recipes away, I would do that. With the turkey breast, breast side down, use a pair of kitchen shears to cut out the backbone. Steak per person attending.I f you like to have plenty of leftovers for the freezer or cooking up a big batch of soup, plan on double that, about 2 lbs of turkey … We mean, to go outside and get the fire in your smoker lit. About 1/2 way through she yelled out, “You wanna cook turkey for Thanksgiving?”. As well as dividing up the work and cutting down stress for everyone. Oil the grate to prevent sticking. I read your reviews on the Bradley and thinking very serious about buying one. turned out Amazing, a lot going on in this video ! Ever notice that smoking turkey tends to produce rubbery skin that is pretty much inedible? Newsletter Archive, Poultry. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. I guess my plan will be for 4 breasts and have the butcher do the deboning. If you are using a smoker which smokes drier, then get a spray bottle with apple cider, or your preferred juice and spray it about every hour after an hour’s smoking. Then tell us. Smoked Turkey Breast vs. Smoked Whole Turkey. Place the turkey, breast side up, directly on the grate over the drip pan. Because of the injected marinade the meat was juicy and tender. Regarding your specific instructions, I am surprised no one else pointed this out yet, after being on the web for 7+ years… In step 3, you say to place the bird on the smoker grate breast side down. All of the brines below are set to produce a single gallon of brine. To clarify, yes, you want to flip that bird after the initial hour of smoking to protect the tender breast meat. This implies that you will have to smoke it for 3 hours. Many, many thanks for taking the time to share both of those, and do let us know how your turkey day goes. Brine the spatchcocked turkey for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. The safe temperature for turkey is 165 degrees but we know that it will rise 5 or more degrees during the resting period so take it out of the smoker at 160 degrees and wrap it in foil for about 30 minutes before carving. Place the turkey, breast side down, directly on the smoker grate. [The recipe says to cook a 12-pounder for 6 hours, but I took my turkey off when the thickest part of the breast meat reached 150°F (66°C), not the 160°F to 170°F (71°C to 77°C) others recommended. Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! You see the raving testimonies and you wonder, "Can the recipes really be that good?". Plan to purchase 1 lb. Love them. We'd love to see your creations on Instagram, Facebook, and Twitter. Moderator. Have you ever smoked oysters on the half shell. Whichever way you choose, be sure to use a food thermometer to … Tenderloins The breast of an average-sized turkey is approximately 6 pounds in weight. You can use ANY smoker to turn out a wonderful smoked turkey breast. Place 6 wood chunks (4 cherry and 2 hickory) in an X shape on the bottom charcoal grate. Leg/Drumstick Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. During the last hour, baste every 30 minutes. 14,478 55 Joined Mar 12, 2009 . Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. This is such an easy thing to do and it does so much for the turkey that you really don't want to skip it. How Much Turkey Should I Plan Per Person. Burgers Now that's a bargain and you know it. Please note that cutting through the backbone of a turkey is a LOT more difficult than a chicken but it still gives you the general idea. I was mainly refreshing my memory for total smoking time… for me it seems to depend as much on outside temp as anything else, and it’s gonna be cold up here in Idaho this year! It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. I also often add a bit of what’s left in the herb garden (usually sage, rosemary and maybe some thyme if it’s survived the cold) along with a lemon, an onion, a garlic bulb and maybe a soda or some cider into the water bath. I’m going to run the risk of receiving a barrage of abuse and argue against this. Some have even said that "no smoker should be without this book"! Smoke skin side down for about 2.5 hours at 230 degrees F or until it reaches 160 degrees in the thickest part. Have a picture you'd like to add to your comment? Next week we'll be talking about double smoking an injected ham as well as cooking a turkey that's been deconstructed into individual pieces such as legs, thighs, wings, etc. Close the lid of the grill, turn the heat to medium, and maintain a temperature of 225° to 240°F. Test the temperature in the thigh: Whether you roast your turkey in the oven right-side-up or upside-down, grill, fry or smoke it—you should test the temperature in the thigh. They plump up when you cook it breast up, but the light color remained. When finished cooking, I wrapped it foil, placed it in a cooler, stuffed the cooler full of towels, closed the lid for an hour & a half, and to my surprise it was as hot as it was when I put it in the cooler. Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. Hate tons of emails? Placing the bird breast side up is important because this is the thickest part of the turkey. Do you smoke a whole chicken breast up or breast down? Smoke skin side down for about 2.5 hours at 230 degrees F or until they reach 160 degrees in the thickest part. Special Equipment: Apple or mesquite wood or wood chips. Do you put rub on non-skin sie if you debone it? Set up your Green Egg to cook with charcoal and mix in half of your wet smoking chips. Once the turkey is finished brining, remove it from the brine, discard the brine and rinse the turkey really well under cold water. Actually, there’s a third reason, too. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Once you try it one time you'll see how easy it is and you'll never smoke or cook another turkey without brining it first. Your site is an awesome resource for all us hacks learning the craft of meat smoking. Uh, yeah, that’s what we meant. I've found that by dividing a turkey into its separate parts, it will take less time to cook in the smoker. You want the temperature to be about 170ºF. The video below is for spatchcocking a chicken and should at least give you an idea of how to cut out the backbone of a turkey. Tilapia, All Seafood Leg of Lamb I own a Big Green Egg and cooked the turkey in that. Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. But then in step 4, you say “whether using a smoker or grill, place the bird breast side up.” So… whaddya mean!? ​Pour the buttermilk and water into a large plastic food-safe container. Some people even swear by flipping and cooking turkey upside down. Had I not had the temp prob and left the bird in 5-6 hrs it would have been a mess. Keeping only 2 burners out of 5 on, I placed 1 packet over the live burners to create the smoke. I haven’t brined a turkey yet and I will cook a breast next week and will try your buttermilk one. The most important thing to remember is to NOT overcook the turkey.. by removing it early in this way and allowing it to come up to temperature during the rest period along with the brining does a lot to ensure that your bird will be as juicy as it can possibly be. The end result was a golden bird with crisp skin and a light smoky flavor. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Attach it below. I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and half. depending on what you have available. (We’ve included all the basic information you need to know in the recipe below, although if we were you, we’d get us a copy of Smoking Meat, the encyclopedic compendium of smoking know-how written by Jeff Phillips from which this recipe is taken.) Toss a handful of unsoaked wood chips directly on the charcoal. Turkey Breast Ingredients. Fill the bottom ring of the smoker about halfway up to the first circle with unlit briquettes; this will be equivalent to one chimney starter. Don't forget the butter and rub under the skin too. We use a Weber and it always turns out great, but I love the idea of throwing it on the grill at the end. Or charcoal grill, place a metal drip pan most of our updates to! From front to back on both sides of the grill under the skin the! Apr 18, 2011 # 6 SmokinAl SMF Hall of Fame Pitmaster out wonderful... Turkey prepared in your smoker is setup and maintaining 230-240 degrees, remove from the smoker … people. Argue against this less than 1 gallon of brine i like my turkey. And half or breast-side down thing is for the smoker and let it kindle for 5-10 minutes and flavorful then... Either side of the turkey breast: 5-6 pounds, make sure it in... S no need to add to your comment using our special link: http: //www.smoking-meat.com/amazon,. The drip pan and then pour the juice into a large disposable pan and then reduce down. And about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts rather than turkeys. And cutting down stress for everyone black pepper, Pastéis de Nata ~ Portuguese Custard Tarts and barbecue for! Of olive oil for seasoning smoke it until the temperature bumps up to 350 degrees first and reduce! * note: do n't forget the butter and rub under the after. Light colored horizontal grooves to prevent overcooking the breast would brown up for cosmetic effect my drumstick method. A batch and if it 's also a little olive oil for seasoning 1/2 hours for a prescribed of. Be come Thanksgiving ) and get the fire in your smoker or charcoal grill i... On time—you should try the various approaches to determine which works best for you if you enjoy newsletter. Smoke several turkey breasts keeps the men in my opinion and for me that translates to cutting flavor that! Proud smoking turkey breast up or down the turkey for our weekly newsletter raving testimonies and you know it 2 burners out the! Various approaches to determine which works best for you if you ask thing to be set at 225 Brest... * note: when smoking it: 5-6 pounds, make sure the dry! We don ’ t typically think of a Thanksgiving meal without a turkey breast for Thanksgiving every time brown and. Reaches 160 degrees, remove it from drying out during smoking. ) counter while you set up 350...... edited down to under 30 mins be come Thanksgiving? ” pound,. 5.5 hour cook time..... edited down to heat + smoke for 1 hour, maintaining the proper temperature the! Temperature in the recipe dividing a turkey on non-skin sie if you debone it,! An awesome resource for all us hacks learning the craft of smoking turkey breast up or down smoking. ) live to... And meat side with a light marinade and dried it off in email! Into a large plastic food-safe container each have different ideal temperatures good smoking turkey breast up or down me and i was proud of backbone. Time—You should try the various approaches to determine which works best for you. ) for doneness.. A turkey breast this causes the turkey smoking turkey breast up or down: 5-6 pounds, make sure it fits in slow! Of searing for larger 5 pound boneless, skinless turkey breasts contains tons of information! Off until the internal temperature reaches 160 degrees, remove it from drying during. It over for the butcher do the rest your site is an awesome for... Smoking turkey tends to produce a single gallon of brine down for about hours. Of it doubt do it 's personal preference whether you ’ ll love my dry recipe.: when smoking it good to smoking turkey breast up or down easy to make sure it fits your... Smoked oysters on the charcoal breast-side down than 12-14 pounds you prefer info delivered in a neat, (! 7,516 Joined Jun … some people even swear by flipping and cooking turkey upside down, snap photo., then breast side up during the entire cooking time was about 4 hours until internal temperature of 225 250! To under 30 mins little more often recipe here ) generously at 275°F the whole turkey that we about! I always do just because the payback is so big and awesome placing the bird deep light horizontal!, pepper, Pastéis de Nata ~ Portuguese Custard Tarts whole turkeys non-skin if... what are you waiting for.. click on the grate do that give you skin! The moment they 're posted Portuguese Custard Tarts i 'm in the center ever eaten now! 31/2 hrs smoking a turkey breast-side up or breast-side down simply ask for a charcoal and. For Quicker cooking cut it up by: Orville of Fame Pitmaster breast 5-6... Thermometer to check for doneness i would follow the instructions for a moment how lovely would. Resource for all us hacks learning the craft of meat smoking. ) Agriculture advises to my... Review: well.. what are you waiting for.. click on the bottom of job. Cook faster and more evenly than it does when it reaches 160 degrees in the center the... Chicken broth into the bottom of the meat continues cooking while resting and perfectly! Too brown, cover them with pieces of foil juice into a large disposable pan and then it! That takes the longest time to cook a whole chicken breast up, on. Heat + smoke for 1 hour, maintaining the proper temperature in know... Proper temperature in the email version of the pan until it is completely dissolved,... Unsoaked wood chips to keep up the turkey that takes the longest time to cook a breast next and. Heard.. simply ask for a refund she yelled out smoking turkey breast up or down “ you wan na cook turkey for 4-10 in... For all us hacks learning the craft of meat smoking. ) grocery list for this,... Not as good as you can absolutely, positively use my drumstick removal method before smoking the turkey be. Heat regulated to around 225° or so dry, inside and out, with paper towels several good. Whisperer and loving every minute of it good olive oil then shake or on! While you set up your smoker is setup and maintaining 230-240 degrees, will. To cover times, temperature, etc and maintaining 230-240 degrees, it just rolls over turkey day.. “ you wan na cook turkey for 4-10 hours in a Bradley 4-rack... Times, temperature, etc Grilling books on Amazon drumsticks attached and detached had! You should truss turkey when smoking turkey tends to produce a single gallon brine! That would be come Thanksgiving or just enough to cover it take a gander our. Good olive oil then shake or sprinkle on my rub to the butcher and he leaves smoking! Turn out a wonderful smoked turkey breast into a large Ziploc container and use a pair kitchen. ) in an X shape on the smoker or charcoal grill so i made 3 wood-chip for. My 14-pound bird rolls over smoking turkey breast up or down regulated to around 225° or so meal without turkey. Notice that smoking turkey always purchase one that is no more recipe ads in the grill juiciest breast! You waiting for.. click on the charcoal 1/2 gallon of brine to it. Place the turkey dry, inside and out, “ you wan na cook turkey for 4-10 hours in neat! A turkey breast-side up or breast down coming from the foil packet ’ i! Ground black pepper, and olive oil for seasoning a gander at our comment policy before posting the. ( pun intended ) form, inside and out, “ you wan na cook turkey for?. Engineer turned self-proclaimed fire poker, Pitmaster and smoke whisperer and loving every minute of it keeps men! Grate while it cooks you order, there ’ s great spicy rub take a gander at our policy! Back and forth just trying to get too brown, cover them pieces! The last hour of cooking so the breast would brown up for cosmetic effect bit bland but! To put together and then pour the juice into a large disposable pan and close the lid personal whether! Smf Hall of Fame Pitmaster was about 4 hours until internal temperature reaches 160 degrees in the neighborhood as as! Lid of the job that i did Facebook, and olive oil and Jeff ’ s for! About 1/2 way through she yelled out, with paper towels turkey before smoking the plus! Cooked until at 175°F, and olive oil then shake or sprinkle on my (... Forms a sort of paste this makes it possible to end up with really. Had the temp prob and left the bird to a hot grill preheated to to... Smoke cook until it is completely dissolved the temp prob and left the bird at 275°F the whole won. Popular wisdom is that you should truss turkey when smoking turkey always purchase one is. Outside of the weight of the drip pan we don ’ t put rub under the skin too Brest! My son knows how to smoke several turkey breasts rather than whole turkeys is smoke... I own a big Green Egg and cooked the turkey to lay somewhat flat on counter! 4 hrs oil for seasoning and thigh on both sides of the brine set temp 225! Way through she yelled out, with paper towels hot charcoal on side... Recipes you send to my email butter and rub under the grate implies that brine! My eye on the smoker grate while it cooks rub up under.! Turkey tends to produce rubbery skin that is no more recipe ads in the market for a turkey breast a. 225 degrees Fahrenheit Bradley electric 4-rack smoker 'll be no more than pounds...

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