This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

issue with a Turkey Breast

  • Filter
  • Time
  • Show
Clear All
new posts

    issue with a Turkey Breast

    I’m smoking a turkey breast and it looks like it has hit a stall @150. This is the third one Ive done and the two before had no issues. Ive opened try WSM up from 250 to 325 and the temp has been has been stuck @ 150 for an hour. Is there a stall?

    Maybe but... do you really want it that much more done? Maybe 165, I suppose. If you want to, I'd wrap that sucker to push it up a little but it's close to done as is.


      That does seem odd on turkey, did you double check with instant read?


        I’m eating it now and it’s fine. The only thing I can think of is that I injected it with a whole bottle of Cajun Buttter. the First one was a Butterball and the second one had Cajun Butter, but everyone thought I skimped on it a little. I went overboard with the injection this time and it stalled.

        Tastes great just like I expected it would, just took 3 extra hours to cook.


        • bbqLuv
          bbqLuv commented
          Editing a comment
          Thanks for the update.
          Not afraid of needles, ok to inject. Addiction to the affliction of the injection is not in question, but good for consumption.
          Happy Grilling to you and PBR too.

        I did get the bark that I was expecting, so that part went right! A little salty so I need to inject it and put the rub on sooner so it can sit and do its thing for a while.

        Overall I’ll give it about 8.5, tastes like i wanted it to, but thats not right for everybody and being ready 3 hrs late isn’t good at all. Ill makes some tweeks to the process and try it again for Easter.


          Those things need the 325-350 treatment from the get go.


            I try to always cook turkey above 300, preferably 350 to 375. Never experienced a stall but I guess it is possible.


            • TxF
              TxF commented
              Editing a comment
              I think 300 was the goal for Thanksgiving after my test Butterball. The record from the Fireboard says they were both done about 250 and I didn’t leave any notes. I do know the WSM won’t do 300 with the water in the pan so that will be empty the next time I try this.

            If you have been at 150 internal for an hour you are way beyond safe.


              Never seen a stall for a turkey breast - but I also pull 155. Also can't imagine having a breast take "3 hours longer than expected." How long was it on the smoker? Are you sure it was fully defrosted before cooking?


                This happened to me, exact same scenario, I had never seen a turkey breast stall, but, it did. End product, quite frankly sucked. Now, I will pull after a reasonable amount of time, just never saw before. I made the wrong decision by keeping in there.


                  I mean, if something is stalling (really stalling) and it's close to the finished temp, pull it, stick it in a 400F oven for a few minutes. You don't take turkey much past 150 anyway (if you want to take it to 165, fine but that's 15 degrees, not like a brisket that can stall around 170 and still have 30 more degrees to go).

                  Don't get obsessed about having to stay on the smoker.


                    Thanks for sharing the problem and thanks to everyone else for the input. I'm smoking a turkey breast tomorrow; first one. I've done whole turkeys and chickens, but this is the first breast. Sounds like 325 - 350 cook temp is a good place to start. Butterball, no injection, hopefully no stall.



                    No announcement yet.


                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                    Is This Superb Charcoal Grill A Kamado Killer?

                    The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

                    Big. Bold. Flavor.

                    Meathead's Amazing rubs and sauce

                    Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

                    A Propane Smoker That Performs Under Pressure

                    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.