Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Turkey Breast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • bten
    Club Member
    • Apr 2017
    • 404
    • Richmond, Tx
    • Delta Heat 32" Gas Grill on Cart
      Yoder YS-640 on Comp Cart
      Camp Chef SmokePro SE pellet grill - Sold
      LSU Purple Thermapen MK4
      Maverick Et-732
      Griddle grate
      Boiling and turkey fryer pots and burners

    Turkey Breast

    Just cooked a turkey breast on a Camp Chef pellet grill. I went High Smoke for an hour, and then went to 325 until the internal temp was 165.

    Noticed a couple of things.

    1. The turkey was a bit tough
    2. The turkey was dryer than I expected it would be. (I know turkey breast is normally very dry, I was hoping that this might work to keep more of the juices in.

    I did not marinade it, I just put some Salt Lick chicken seasoning on them.

    The flavor came out good, just a bit tough and dry.

    What should I try next time. (the wifey really likes smoked turkey)

  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1585
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #2
    Turkey is SO GREAT!

    How long did it take you, total?
    How long on the smoke before the temp in the thickest part got to 155?
    How big was the turkey lobe?
    Was it frozen when you put it on?

    We love getting the surprises of happiness when people try the turkey.
    Click image for larger version

Name:	1 - Turkey Being Sliced.jpg
Views:	30
Size:	4.94 MB
ID:	522375



    Comment


    • bten
      bten commented
      Editing a comment
      it was 3 hrs total. It was a 2 lb breast. It was fresh, not frozen, purchased earlier in the day.

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      3 hours at 325 seems like a long time for a 2 pounder. If it was dry, then pull a little sooner next time.

      Best recommendation is to just keep cooking them, learning from each iteration.
  • jgreen
    Charter Member
    • Oct 2014
    • 2721
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #3
    I would try dry brining, or wet brining if you have the time. Can also inject some mild liquid like low sodium chicken broth or some melted butter.

    Comment


    • bten
      bten commented
      Editing a comment
      will do next time, thanks
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3207
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #4
    And pull that off no higher than 160 - personally, I might pull it at 155. Or smoke a bit, SV and sear. Since I like crisp skin that last approach probably wouldn't cut it for me.

    Comment


    • bten
      bten commented
      Editing a comment
      i did it skinless.
  • shify
    Club Member
    • Jun 2017
    • 452
    • Westchester County, NY

    #5
    You overcooked it. Pull it at 150-155 next time. Also If you cooked it for 3 hrs, I also think your thermometer is off or your probe placement was off. That is an awfully long time for a small turkey breast.

    Dry or wet brining next time will also give you more margin for error. I prefer dry brining myself. Wet brining makes meat moist but spongy.

    Comment

    • Stevo
      Club Member
      • Jul 2016
      • 484
      • Georgetown, TX
      • Cookers:
        • RecTec RT-590 Stampede Pellet Grill
        • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
        • Camp Chef PG24 DLX Pellet Grill
        • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
        • Weber Genesis E310 Propane Grill with GrillGrates
        Accessories:
        • A-MAZE-N Smoke Tubes
        • Thermoworks Thermapen Mk4
        • Thermoworks Smoke Cooking Alarm
        • Thermoworks Big & Loud Timer
        • IR surface temp probe

      #6
      Skinless, I'd cook it at 225 or 250, low and slow. Dry brined, and then rubbed with your rub with some oil. And I agree with the above: pull it at 160 tops. But at 225, it is much more forgiving, and it won't continue cooking like it might cooking at 325... my 2 cents!

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9726
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #7
        Inject with Tony Chachere's injection and sprinkle a little salt on the surface 24-48 hours before the cook. Run 350 from the get go.

        Comment

        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1528
          • Northern Mn

          #8
          I wet brine nearly all the poultry I do. I never cook past 160 and usually pull before that and let the carry over cooking take it to 160 or so.

          Comment

          • Jon Liebers
            Club Member
            • May 2018
            • 198

            #9
            I've dry brine mine with just salt for several hours to overnight. Oh and remove the skin . then add fresh cracked pepper and cook about 275.
            when internal hits around 120-130 take off and foil wrap with a whole lot of butter!. back on the smoker till 155-160. always cook it with a drip pan filled with water. careful on the smoke , make sure its clean blue when you start and don't go to heavy , use apple, hickory or just a little oak, (would avoid mesquite, cherry but that's just me).

            Comment

            Announcement

            Collapse

            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
            Click here for details. (https://amazingribs.com/memphis)
            See more
            See less
            Working...
            X
            Meat-Up in Memphis

            Placeholder

            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 when you buy things

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

            https://tinyurl.com/amazingribs

             


            If you have a Weber Kettle, you need the Slow 'N' Sear

            Placeholder

            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool


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

            Placeholder

            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 our complete review


            Griddle And Deep Fryer In One

            Placeholder

            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

            Click here to read our detailed review and to order


            The Pit Barrel Cooker May Be Too Easy

            Placeholder

            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


            The Undisputed Champion!

            Placeholder

            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

            Click here to read our comprehensive Platinum Medal review


            Grilla Pellet Smoker proves good things come in small packages

            Placeholder

            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


            Delta by Nuke,
            Stylish and Affordable
            Gaucho Grill

            Placeholder

            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

            Click here to read our complete review


            Genesis II E-335 
            A Versatile Gasser That Does It All!

            Placeholder

            Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

            Click here to read our complete review


            GrillGrates Take Gas Grills To The Infrared Zone

            Placeholder

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved 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


            Is This Superb Charcoal Grill A Kamado Killer?

            Placeholder

            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. 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

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            Placeholder

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            Placeholder

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            Placeholder

            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here to read our complete review


            Track Up To Six Temperatures At Once

            Placeholder

            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

            Click here for our review of this unique device


            The Cool Kettle With The Hinged Hood We Always Wanted

            Placeholder

            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Finally, A Great Portable Pellet Smoker

            Placeholder

            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order