Hi folks im pretty new to smoking. I did a smoker in a 55gallons drum barrel like the hunsaker, I have a nice and fresh turkey breast from my backyard and wondering the best way to smoke it and be really moist. I look around to know if I could dry rub for a day or wet rub for a couple of day or for a week? Anyone have a stunning recipe or tricks?
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I’m not much on Turkey, however, I imagine someone will be along soon to help you out with a suggestion or two. I will say, however, welcome to The Pit from Hays, Kansas! -
Dry brine and inject at least 24 hours before. Use Mayo as a binder and apply your favorite salt free rub just before putting it in the pit. Smoke over pecan at 325° until internal is 160°. Pull carve and serve.Comment
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I do several a year. Since this is a nice fresh one with no grocery store brining, do an over night salt rub of 1/2 tsp per lb to dry brine it in fridge. Then use Meathead Simon & Garfunkel rub mixed with a stick of butter probably about a table spoon of the rub. Use unsalted butter. Let it sit on the counter over night for the herbs to blend through butter. As your lighting the fire pull the breast out of the refrigerator and rub the herb butter under the skin. If you need to pin it back down with some skewers of tooth picks.
Watch your temps. Don't let the breast go over 160, let it rest lightly covered with foil and carry over cooking will take it to 165. Cook it at 325 - 350 for a crisp skin.
I use cherry wood.Last edited by mountainsmoker; November 4, 2019, 12:55 PM.Comment
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TheBuck no, you will not need to rinse of a dry brine. The above is right about what i would do. When he says let it sit on the counter overnight...im pretty sure he means in the fridge uncovered @mountainsmoker
Also, if its skin on, try to get the rub under and over the skin for max flavor.Last edited by grantgallagher; November 3, 2019, 10:23 PM. -
The overnight on the counter is just for the butter and rub for the butter to soften. -
Please only the butter on the counter over night. not the turkey. It absolutely goes in the fridge.
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Welcome to The Pit.
Our government now sez that 7-log10 lethality is reached instantly at 158* F. So I now pull poultry at that temp. There is always a little carryover anyway, so I'm not worried. It will be moister at the lower temp, and there will be no pink.Comment
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I just did a turkey breast yesterday. I did a 6 hour Wet Brine and then Spatchcocked it before taking it to 160-165 in my PBC running around 350. The wet brine and spatchcock method seems to keep it moist IMO.Comment
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I smoked a whole turkey a few weeks ago, all the above advise is extremely helpful.
Personally I probably cut the salt in my brine by 2/3's from what others are saying, brining is something you will have to experiment with to find your go to mixture.
I will add I spritzed mine this a mixture of apple juice and BBQ sauce every 45 mins or so.Comment
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I have a 55 gal. Drum too. All good advice already stated here. Around 350 works best for me.
I don't know if you've figured out your charcoal yet but I use a fully lit chimney of charcoal dumped on top of one layer of unlit charcoal in my charcoal basket. Don't use any water or water bowl.
I pre heat until I get temps and smoke settled , which is at least a half hour or more.
Don't over do your wood chunks. Cherry or apple work best for me.
Did you build your own smoker? Do you have pics?
Welcome to the Pit!Last edited by Mudkat; November 4, 2019, 08:05 AM.Comment
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A friend bought the kit on a US site which was about 300 $ can for the kit so I decided to make mine. Cost me 225 $ can for the whole project, The 2 intake and the valve cost the most at 125 $ for both. I may add a cheminee to increase the pull, Here is the pic !
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Very Nice TheBuck! You can get some great food out that beast!
There there is a home built smoker channel here if you're interested.
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Welcome to the pit. I do whole turkeys every couple of months; agree with everything here except let it sit on the counter overnight. I would say let it sit uncovered in the fridge overnight dry brined. Last one I did was injected, so I didn't dry brine, and I used butter and Oakridge Game Bird and Poultry rub. No drum, but I used a Weber Smokey Mountain running about 300. Took around 3 - 3 1/2 hours to get to 160; carry over got it up to 165. Came out pretty good.Comment
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Only butter on the counter, please. Bird in fridge, please. I have added clarified that dry brine is in fridge. -
mountainsmoker, OK. I must have missed that. Soften the butter, right. -
Yes use room temp butter add the herbs and leave it on the counter over night
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