Welcome!


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

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

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

issue with a Turkey Breast

Collapse
X
 
  • 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?

    #2
    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.

    Comment


      #3
      That does seem odd on turkey, did you double check with instant read?

      Comment


        #4
        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.

        Comment


        • 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.

        #5
        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.

        Comment


          #6
          Those things need the 325-350 treatment from the get go.

          Comment


            #7
            I try to always cook turkey above 300, preferably 350 to 375. Never experienced a stall but I guess it is possible.

            Comment


            • 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.

            #8
            If you have been at 150 internal for an hour you are way beyond safe.

            Comment


              #9
              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?

              Comment


                #10
                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.

                Comment


                  #11
                  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.

                  Comment


                    #12
                    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.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker


                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    The Good-One Is A Superb Grill And A Superb Smoker All In One


                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read ourcomplete review


                    GrillGrates Take Gas Grills To The InfraredZone


                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    The Pit Barrel Cooker May Be Too Easy


                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    Compact Powerful Sear Machine For Your Next Tailgater


                    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                    Click here to read our detailed review and to order