Decided to try my hand at some QVQ Turkey breast for a holiday meal at work.
1) First smoke temp started at 225 for 30 mins and then dropped to 150 until internal temp was 130.
2) Bagged and SV for 10 hours at 131.
3) Shocked the breasts, reseasoned and out back on smoker at 325 until the meat has some color. This took roughly 45 mins. Checking internal temp at the thicker portion showed 140.
The result was not as juicy as I would have hoped for. I am wondering if I should not target a lower smoking temp on both legs and to not have an internal temp go over 131 anywhere. This would make sense to me a bit but didn’t ring true while doing this.
Thoughts?
1) First smoke temp started at 225 for 30 mins and then dropped to 150 until internal temp was 130.
2) Bagged and SV for 10 hours at 131.
3) Shocked the breasts, reseasoned and out back on smoker at 325 until the meat has some color. This took roughly 45 mins. Checking internal temp at the thicker portion showed 140.
The result was not as juicy as I would have hoped for. I am wondering if I should not target a lower smoking temp on both legs and to not have an internal temp go over 131 anywhere. This would make sense to me a bit but didn’t ring true while doing this.
Thoughts?
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