Smoking pre cooked turkey breast????

[Alpha1]

Smoking 3 lb butterball pre cooked turkey breast. I have the small Camp Chef with smoke box. I have only smoked/grilled beef with good success on new grill. I would really appreciate any tips or recipes. Not finding much on searching. Love smokey taste. Thanks

[STEbbq]

If it is precooked, doesn’t that imply the work is already done? If the cooking is basically heating it to serving temp in a smoker, I’d imagine the ability to add smoke flavor would be low.

I guess I’d toss it in frozen at say 250 and pull it at 140ish which is serving temp. That would be your best approach.

[Huskee]

Here's my thoughts... put them in the freezer for 30-60 min before smoking. Then, place them in your Camp Chef before turning it on, don't preheat it. Then slowly bring them up to serving temp. Being precooked, there's not much you can do w/o the risk of drying them out. I'd pull them a good 5 degrees before the recommended serving temp to allow for carryover. You can sear over anything, charcoal, hot cast iron pan, just be careful to not overshoot your finish temp since they will dry out quickly.

[Bob K]

I recommend slicing it for sandwiches. There are few things less forgiving than turkey breast when cooking from raw, and cooking it twice probably ends in a very dry place…. If you’re gonna try it anyway, do like STEbbq & Huskee said and put it on really cold. I’d probably put it in a pan with an inch or so of stock and slather it with soft butter too

[captainlee]

Let us know how it works out, interesting to know.

[Michael_in_TX]

This might not be all that crazy. We often will smoke a ham and those are already cooked. Like Huskee said, I'm thinking get it really cold, but not frozen. Then smoke it slowly until it hits ~140 F internal.

[shify]

Yeah, as everyone else said you aren’t smoking as much as reheating with smoke. Not sure how much smoke it’ll pick up but as long as you take it slow and stop at serving temp you’ll be fine

[Alpha1]

This might not be all that crazy. We often will smoke a ham and those are already cooked. Like Huskee said, I'm thinking get it really cold, but not frozen. Then smoke it slowly until it hits ~140 F internal.

Have smoked a few pre cooked hams (low and slow). They turn out moist and smokey.
Thinking low temperature,high smoke on pellet grill and 2 smoke boxes of apple chips. Then wrap in foil for about an hour. Finish high heat till looks good. Kinda like ham but have no idea on poultry.

[Oak Smoke]

The big difference between the two is you have to be very careless to dry out a ham. You can dry out turkey with out even trying. The difference in fat content between the two is drastic.