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?
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issue with a Turkey Breast
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- Jul 2019
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- Central IA
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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.
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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.
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- Nov 2017
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I try to always cook turkey above 300, preferably 350 to 375. Never experienced a stall but I guess it is possible.
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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.
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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.
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