So this weekend I decided to smoke a small fresh turkey breast. Brined it for several hours and put it in the smoker at approx. 250 degrees. Had the Smoke alarm set for 159 degrees. Once the alarm went off I verified with the Thermo Pop. The opposite breast read only 156 degrees so I turned it around and decided to give it a few more minutes. The temp on the Smoke dropped to 156 degrees and stayed there. I figured it was a stall so I waited, and waited, and waited. Finally said the hell with and brought it in the house because guests were arriving. I let it rest for a while before carving it and found that there was very little pink to the meat and it was sort of dry. So it never hit the finish temp but was over cooked? Strange

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