Greetings!

[mrichie1229]

Welcome to the Pit -Rudy-!

[FireMan]

Howdy there Rudy! So yer reference to the mitten state means you must be from the LP as sum of us'ns who are at least Yoopers at heart think of those below the bridge. Yeah, I did say at heart. I was gittin close and then moved back to the LP a few months ago.!
As far as cookin & Q'n goes, this here is the place. Eat good and have fun!

[Thunder77]

Welcome to the Pit from Baltimore!

[fzxdoc]

Welcome! I just smoked two turkey breasts on Sunday, using Aaron Franklin's excellent recipe for turkey breasts. He recommends an Espresso BBQ sauce to go with it, which is amazing.

Franklin's method is much like what 58limited mentioned in an earlier post on this topic. Franklin's recipe is in his cookbook, of course, but you can also find it here:

https://houseandhome.com/recipe/bbq-turkey-breast-recipe/

Note in this recipe that the 1/4 cup of rub for a 3 lb turkey breast is excessive for my family's tastes, so use your judgement.

Here's the recipe for his Espresso BBQ sauce:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/bbq-sauce-recipes/494860-franklin’s-espresso-bbq-sauce#post494860:

Kathryn

[Richard Chrz]

Welcome to the pit from La Crosse Wi.

A step to consider on a Turkey breast with the skin on, I like to do a front sear on the skin to get the Maillard effect revved up, and grill it closer to the 325 temps. You can shove some butter and seasoning under the skin as well.

[Redwng]

Welcome from St. Cloud, FL.

[Carolyn]

Welcome from southern California, Inland Empire.

[-Rudy-]

Welcome! I just smoked two turkey breasts on Sunday, using Aaron Franklin's excellent recipe for turkey breasts.

This is almost how I do boneless skinless chicken breasts--I use less butter (just a couple of pats of butter each), and wrap in butcher paper rather than foil, and they've come out really juicy! I've done really well running the smoker at 250-260° for the chicken.

I might actually try this method with turkey for Thanksgiving, as this would work well with the rest of the sides. I need to check up on how much of a temperature differential there is between the top and bottom grills on the Weber smoker. (I'm thinking it would probably balance out--do the initial smoke, wrap the pieces at about 110-120°, then swap top/bottom when returned to the smoker. Being the same size, they should probably be done around the same time.)

The one thing I've noticed is that this method is more like braising, and what I'm trying to do is duplicate the smoked turkey breast we had in Savannah where there was something like a crust (of seasonings/herbs) on the outside, and they somehow achieved a nice dark color to it. And it was moist. That's really good when sliced for making wraps or sandwiches. 😁

[FireMan]

Since ya mentioned but didn't want to talk about them, I thought I'd ask about you and the pork butts? This a better time? 🕶️