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.

Something Different

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Something Different

    Decided to change things up tonight and smoked a turkey breast. 5.5lb breast, dry brine (breast wasn’t pre brined or injected), Memphis dust, Weber 26”/SnS, KBB, pecan chunk, 90 degrees and humid. Temps held at 327-330 but SnS burned charcoal fast and I had trouble maintaining temp at end of the cook. Put the breast in the oven for a few minutes to finish it off.

    Excellent results. Moist, just the right smoke. Sliced for sandwiches on sourdough with romaine, heirloom tomato, and mayo. Corn, bean, avocado salad on the side. Great summer dinner. Click image for larger version

Name:	A806200C-354C-4755-B81B-FC6F21BEA95B.jpeg
Views:	329
Size:	162.5 KB
ID:	871009

    #2
    Second photo didn’t load with the original post... Click image for larger version

Name:	F71E1BCC-31C2-4741-8463-77B058C90698.jpeg
Views:	234
Size:	139.7 KB
ID:	871011

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Nice! Turkey sammies are the bomb.

    #3
    Turkey is good anytime of year. Looks wonderful.

    Comment


    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Thanks, DavidNorcross. I agree. We eat a lot of turkey from the deli but rarely think about cooking/smoking a breast or whole bird unless it is the holidays.

    #4
    Love some turkey off the grill!

    Comment


      #5
      Turkey breast. The other white meat. We eat it year 'round, with lots of different rubs. My current fav is a homemade Indian Spice rub first seen in Bon Appetit in an article featuring a local Indian restaurant.

      Yours looks delicious!

      Kathryn

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        Link, please!!! if fzxdoc recommends I'm sold!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        I'm not a fan of S&G rub either, Reds Fan 5 . Too herby for our family's taste. The PBC All Purpose rub, salty though it is, is still a #1 choice.

        Here's the link, hoovarmin . It's a rub for pork but works great on smoked turkey breast--at least my family thinks so.

        https://www.bonappetit.com/recipe/in...ary-and-onions

        Kathryn

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Thank you, fzxdoc

      #6
      I loves doin me up some turkey breast on th smoker, delectable goodness inevitably results...

      Comment


      • Reds Fan 5
        Reds Fan 5 commented
        Editing a comment
        Agree! We smoke them for holidays but will make it a regular part of the year round rotation.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Reds Fan 5 They make fer some damfine deli sammich meat, I often do mine with a tech of Mesquite, on top of my typical Hickory....
        Reckon 25% Mesquite, vs. Hickory
        Applewood also makes fer nice poultry flavour...
        Last edited by Mr. Bones; June 28, 2020, 05:23 PM.

      #7
      Great looking cook!

      We like the turkey breasts since there are only 2 of us. Never smoked one. That'll be on the To Cook List

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Yer gonna kick yerself fer never havin done one, brother!

      • Reds Fan 5
        Reds Fan 5 commented
        Editing a comment
        BFlynn you will not regret it!

      #8
      The last time we talked about turkey breasts here, Steve R. turned me on to Aaron Franklin's recipe, which is top on the list for my next turkey breast cook. Here is a link he provided (it's also in Franklin's cookbook, he says).

      https://houseandhome.com/recipe/bbq-...breast-recipe/

      This is how Steve does his: https://pitmaster.amazingribs.com/fo...468#post735468 . I think he uses one of Franklin's sauces to top it with. https://pitmaster.amazingribs.com/fo...892#post834892

      Kathryn

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        Yep! I recently made my first batch of Aaron Franklin's espresso sauce (also in the book), which takes the whole thing up a notch.

      #9
      I've been on the smoked turkey breast wagon for a while now but the wife keeps laying the kibosh on my plans
      She never lets me get anything
      I'm not taking her shopping next time so I can do what I want

      Comment


        #10
        Late;y I have been going the SV route with turkey breasts. Did a couple last week with the cajun seasoning from the free side. Great sandwiches!

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Any probs with the bones piercing the bag or do you remove the rib bones like Steve R. does?

          Kathryn

        • klflowers
          klflowers commented
          Editing a comment
          fzxdoc, I remove the bones. I don't even brown them anymore, just out of the bath and into ice to cool, then slice.

      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
      Meat-Up in Memphis