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Need help, have a turkey breast needing to be smoked.

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  • fowlsuds
    Club Member
    • Jun 2017
    • 29
    • Ft. Worth TX
    • Oklahoma Joe's Highland smoker

    Need help, have a turkey breast needing to be smoked.

    I just bought a turkey breast to smoke tomorrow, but haven't ever smoked one. What's your best recipe and times? I tried searching the site, but didn't really come up with anything. FWITW, I'm also smoking a pork butt and doing it all on hickory.

    There's a BBQ place here in town my wife always gets turkey breast from, I'm trying to win her over!!
  • HawkerXP
    Club Member
    • Jul 2016
    • 5354
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    Simon and Garfunkel rub, see the main site. I would think breast only is less then 2 hours at 320*.

    Comment

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

      #3
      Raw breast? Wet brine with some flavors first. Then apply rub and smoke at 250 to 275. Spritz every hour at least with some apple juice and I like to mix it with cherry schnapps. All the sugar in the spritz will help with crispy skin.

      Comment

      • Donw
        Club Member
        • Jul 2017
        • 2977

        #4
        Brining tonight will help the flavor and texture when you cook it tomorrow.

        Comment

        • fowlsuds
          Club Member
          • Jun 2017
          • 29
          • Ft. Worth TX
          • Oklahoma Joe's Highland smoker

          #5
          I've never used a brine, I'll have to give that a try, if I can find a recipe. thanks for the help!!

          Comment

          • McEDaddy
            Club Member
            • Jul 2017
            • 201

            #6
            There is a brine calculator as a sticky post

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 12569
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #7
              Is it skin on or off? If no skin, low and slow will work. If it's skin on, you might consider hot and fast indirect to crisp up that skin.

              As far as the brine goes, I would dry brine with kosher salt, (uncovered in the refrigerator if the skin is on). Salt about the way you would if salting to eat, but on all sides.

              Comment

              • dahcopilot
                Club Member
                • Jan 2018
                • 121
                • trent woods, nc

                #8
                Brine 24 hrs, salt water boubon and your favorite rub. Cook indirect at350, brush with butter and maple syrup. Even leftovers are moist.

                Comment

                • ecowper
                  Founding Member
                  • Jul 2014
                  • 3180
                  • Maple Valley, WA
                  • Grill = Hasty-Bake Gourmet Dual Finish
                    Smoke = Weber Smokey Mountain 22.5"

                    Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                    Thermometer = Maverick ET732
                    Thermometer = ThermoWorks Chef Alarm
                    Thermapen Mk IV = Light blue
                    Thermapen Classic = Grey
                    PID Controller = Fireboard Drive + Auber 20 CFM Fan

                    Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                    Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                    Favorite beer = Sam Adams Boston Lager or Shiner Bock
                    Favorite whisky = Lagavulin 16 year old single malt

                    Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                    Eric Cowperthwaite aka ecowper

                  #9
                  Meathead’s method for turkey is easily adapted to just the breast. Dry brine, Simon & Garfunkel rub, cook at 300-325 until 160F :-)

                  https://amazingribs.com/tested-recip...dapted-cooking

                  Comment

                  • fowlsuds
                    Club Member
                    • Jun 2017
                    • 29
                    • Ft. Worth TX
                    • Oklahoma Joe's Highland smoker

                    #10
                    Turkey came turned out awesome, thanks everyone for the advice. I ended up wet brining it with apple cider, cider vinegar, rosemary, thyme and other seasonings (recipe I found online). I did mix up the Simon and Garfunkel rub (minus the sage...we're not fans of sage) As I said, my wife's not a huge fan of smoked meats, my BIL turned her off when he'd smoke a brisket with nothing but mesquite and it of course completely overpowered the flavor of the meat. I gave her a sample as I was cutting the breast and she said she wanted more. She ended up standing next to me while I was cutting up the breast "sampling" it. Without saying anything to me she gave me the biggest compliment she's ever given me in almost 25 years of marriage!! Now to get the pork butt of the smoker... Sorry, I forgot to take some pictures. She did ask if I wanted to smoke another one for Christmas too. I'd say for my first smoked turkey it was a complete success!! Thanks again for the inputs!!

                    Comment

                    • Mr. Bones
                      Birthday Hat Master
                      • Sep 2016
                      • 9153
                      • Kansas Territory
                      • Grills / Smokers
                        *********************************************

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                        Weber 18" Kettle ($30 CL) 'Lil' Feller'
                        Weber Smokey Joe ($25 CL) 'Lil' Brother'
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                        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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                        Weber 22.5 OTS E Code Black ($20 CL
                        Weber 22.5 OTS EE Code Black ($20 CL

                        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                        Weber "H" Code 18.5" WSM '86 ($75 CL)
                        Weber " " Code 18.5" WSM

                        Weber 26.75, $199 NFM clearance !!!
                        Weber SJS AH 'Lil' Brother'
                        Weber SJS AT 'Lil' Sister'
                        Weber SJS DE Code (FREE) 'Lil' Helper'
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                        Weber SJS AH Code 'Kermit'
                        (Lime Green)
                        Horizon 20" Classic, w/baffle/tuning plate (FREE)
                        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                        Thermometers:
                        *********************************************
                        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                        Maverick ET-732, (Black)
                        Thermopops, (Red, Yellow, Green)
                        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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                        ThermoWorks IR-GUN-S
                        ThermoWorks Smoke
                        ThermoWorks Open Box Smoke
                        4 Pro Series cable extensions
                        Smoke Gateway

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                        *********************************************
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                        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



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                        Probably a ton of cast iron, mostly very old...still cookin'
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                      #11
                      Fantastic Job, Amigo!

                      Winnin yer Missus over was bout th biggest coup a cook could ever hope to pull off!!! Congrats!

                      Since ya got some time to plan, make sure to git some pics of yer Christmas cook, then ya'll be offa th hook, lol! JK

                      Comment

                      • ecowper
                        Founding Member
                        • Jul 2014
                        • 3180
                        • Maple Valley, WA
                        • Grill = Hasty-Bake Gourmet Dual Finish
                          Smoke = Weber Smokey Mountain 22.5"

                          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                          Thermometer = Maverick ET732
                          Thermometer = ThermoWorks Chef Alarm
                          Thermapen Mk IV = Light blue
                          Thermapen Classic = Grey
                          PID Controller = Fireboard Drive + Auber 20 CFM Fan

                          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                          Favorite beer = Sam Adams Boston Lager or Shiner Bock
                          Favorite whisky = Lagavulin 16 year old single malt

                          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                          Eric Cowperthwaite aka ecowper

                        #12
                        That’s fantastic fowlsuds ..... who knows, you might one day get her to try some brisket :-)

                        Try cooking a whole turkey. If it’s just the two of you, go with a young Tom .... 9-10 lb young Toms are outstanding and you will have just enough leftovers.

                        Comment

                        • Donw
                          Club Member
                          • Jul 2017
                          • 2977

                          #13
                          Congratulations and well done.

                          Comment

                          • Oakgrovebacon
                            Club Member
                            • Apr 2016
                            • 1853
                            • South central Illinois

                            #14
                            Well done! That not only tastes good - it feels good too! How did the pork butt turn out?

                            Comment

                            • fzxdoc
                              Founding Member
                              • Jul 2014
                              • 5024
                              • My toys:
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                                Pit Barrel Cooker (which rocks)
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                                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
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                                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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                                Grill Pinz
                                Vortex (two of them)

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                                Instant Pot 6 Quart Electric Pressure Cooker
                                Instant Pot 10 Quart Electric Pressure Cooker
                                Charcoal Companion TurboQue
                                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                                BBQ Dragon and Dragon Chimney

                                Shun Classic 8" Chef's Knife
                                Shun Classic 6" Chef's Knife
                                Shun Classic Gokujo Boning and Fillet Knife
                                Shun Classic 3 1/2 inch Paring Knife

                              #15
                              I love to read "happy wife" stories here. Congrats on winning your wife over to the wonders of well-smoked foods, fowlsuds . That turkey is just the start, I'm guessing. Maybe she'll give some of that pulled pork a try next.

                              How long did it take for that breast, at what pit temp?

                              Kathryn

                              Comment

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