Well, I must apologize for not posting sooner, but storms got us busy down here. Either way, I had a chance to smoke a turkey breast on the PK360 this weekend. I had cooked some quick chicken thighs but this was my first bbq attempt. I loosely followed Aaron Franklin's recipe/method. Normally i go 250F, but Aaron suggested 265F. I thought, that's a rather specific temp, but lets see how the PK does. Well, it was especially humid this past weekend so my coals took longer to light than I wanted, but I got them started and the PK was set at 265F. The cooker was VERY responsive to vent adjustments. I was shocked how little a tap on the vents up/down moved the needle. And one other thing, the Tel-Tru thermometer was SPOT ON with my Thermoworks Smoke. I am sorry (again), there are no photos....I totally dropped the ball on that one.
The Setup: 3 lbs turkey breast (frozen), prepackaged in brine, did not use the gravey packet. Did not use the skin and removed some of the filmy stuff, looked like silverskin. Used my own butcher's twine to ensure uniform bird. Used my own Dalmatian rub, 1:1 kosher salt:cracked pepper (about 1 Tsp each). Added 1/2 each of onion powder, garlic powder and smoked paprika. Coated the bird with rub, no binder used. Let sit uncovered in fridge for about 2 hrs.
The cooker: PK360 set up indirect. Used Stubb's briqs with apple wood and pecan. Mostly apple. Cooker set to 265F.
The cook: Bird went on cooker at 3pm. Minimal adjustment to cooker vents throughout. When the bird hit int. temp of about 135F, I wrapped in foil and put 1c of melted unsalted butter in there. I wrapped at this temp because the color was just like I wanted. Finished bird at 160F around 6pm.
The verdict: The turkey was super moist and flavorful. It had the perfect amount of smoke flavor and we all agreed the rub was on point, it did not detract from the turkey flavor. One thing I'd do different is maybe apply a oil based binder and/or spray the bird throughout the cook. I was worried about it being dry....even thought I had a water pan in the cook chamber.
The Setup: 3 lbs turkey breast (frozen), prepackaged in brine, did not use the gravey packet. Did not use the skin and removed some of the filmy stuff, looked like silverskin. Used my own butcher's twine to ensure uniform bird. Used my own Dalmatian rub, 1:1 kosher salt:cracked pepper (about 1 Tsp each). Added 1/2 each of onion powder, garlic powder and smoked paprika. Coated the bird with rub, no binder used. Let sit uncovered in fridge for about 2 hrs.
The cooker: PK360 set up indirect. Used Stubb's briqs with apple wood and pecan. Mostly apple. Cooker set to 265F.
The cook: Bird went on cooker at 3pm. Minimal adjustment to cooker vents throughout. When the bird hit int. temp of about 135F, I wrapped in foil and put 1c of melted unsalted butter in there. I wrapped at this temp because the color was just like I wanted. Finished bird at 160F around 6pm.
The verdict: The turkey was super moist and flavorful. It had the perfect amount of smoke flavor and we all agreed the rub was on point, it did not detract from the turkey flavor. One thing I'd do different is maybe apply a oil based binder and/or spray the bird throughout the cook. I was worried about it being dry....even thought I had a water pan in the cook chamber.
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