Jump to content

Recommended Posts

Posted

they were 2 bucks a pound at the supermarket, so I grabbed one just to use for sandwiches, but, it occurred to me that maybe I could smoke it.  

Any experiences?  

  • Hook 'Em 1
Posted

Wet or dry brine. Smoke at 240 for 3  hrs and then wrap in foil and keep on heat till up to temp 150-160. Let rest for a couple of hours and slice. Excellent lunch meat or for casseroles. 

  • Hook 'Em 1
Posted

I have a boneless, skinless one that I smoked over oak today.  It is resting and getting bathed in butter per the Aaron Franklin recipe in "Barbecue Manifesto" -- never many leftovers when that is on the Thanksgiving table.

  • Hook 'Em 2
Posted
13 hours ago, DalTxHornFan said:

I have a boneless, skinless one that I smoked over oak today.  It is resting and getting bathed in butter per the Aaron Franklin recipe in "Barbecue Manifesto" -- never many leftovers when that is on the Thanksgiving table.

Hopefully, you’ll ask Santa to bring you a camera … 😉

  • Hook 'Em 1
  • Haha 3
Posted
On 11/27/2024 at 12:29 PM, Gil Bang said:

they were 2 bucks a pound at the supermarket, so I grabbed one just to use for sandwiches, but, it occurred to me that maybe I could smoke it.  

Any experiences?  

After the fact but this is basically my process. Take off the skin, smoke, wrap with butter, call it a day

IMG_8490.thumb.jpeg.4fbf675e578befd0f6807b51e8756a7f.jpeg

Sometimes I do the Jirby style method of 2 hours at 225 smokey, 2 hours at 275 or until 145 IT. Wrap, butter, hit it with honey and smoke to 155/160 IT

It's awesome.

  • Hook 'Em 1
Posted

Season with dry rub of your choice, smoke at 275 until you get your desired bark which is usually around 125-135 internal temp for me, then wrap in foil and smoke until you hit 165 internal.  Let it rest 30 minutes wrapped then cut and serve.  

  • Hook 'Em 1
Posted

Chud has great video and recipe. Pull off the skin, rub and smoke until 140F. Put stick of butter on some foil, put the breast upside down on the butter and wrap. Smoke until 160F. Rest and slice. Takes maybe two hours.

  • Hook 'Em 1
  • Like 1
Posted

I smoked 6 skinless halves .. 180F for an hour, then bumped to 275F.  Rather than setting the finish target at 165F, I followed this FDA Pasteurization Chart.

image.thumb.jpeg.537f04061dd1978e37e112ac7fc3ee35.jpeg

I lowered the target to 155F and made sure I fulfilled the time requirement for that temperature.

image.thumb.jpeg.df8f78cdf256fe61c2a4360a5d42e06a.jpeg

Loosely tented and rested for 45 minutes, then sliced.

image.thumb.jpeg.76bf9f122c131ec0d33f40ec2abaadce.jpeg
Tender, juicy, and nobody got sick or died.  That chart might be a game changer …

  • Hook 'Em 3
  • Like 1
Posted
9 minutes ago, VirginiaLonghorn said:

I smoked 6 skinless halves .. 180F for an hour, then bumped to 275F.  Rather than setting the finish target at 165F, I followed this FDA Pasteurization Chart.

image.thumb.jpeg.537f04061dd1978e37e112ac7fc3ee35.jpeg

I lowered the target to 155F and made sure I fulfilled the time requirement for that temperature.

image.thumb.jpeg.df8f78cdf256fe61c2a4360a5d42e06a.jpeg

Loosely tented and rested for 45 minutes, then sliced.

image.thumb.jpeg.76bf9f122c131ec0d33f40ec2abaadce.jpeg
Tender, juicy, and nobody got sick or died.  That chart might be a game changer …

I pulled at 150 yesterday and let it rise to 160 complete game-changer. Smoking till 160 carries it too high into 170s. 

  • Hook 'Em 4
Posted

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

Posted
34 minutes ago, WBT said:

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

Have you ever seen this group in real life?

  • Hook 'Em 3
  • Haha 3
Posted
1 hour ago, immamac said:

Juicy AF it was off a whole bird. But this 150 pull has something to it. 

20241128_171307.jpg

150 pull is the way.  Those gubmint temperature guidelines ruin lots of meat.  This article explains it.  (TLDR - if the turkey is at 165 for 1 second it is unlikely to have any bad bugs in it.  Alternatively, if it is at 150 for three minutes or so, it is equally unlikely to have any bad bugs in it.)

https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video

Posted
What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

It’s not greasy at all but it definitely adds flavor and juiciness.
  • Hook 'Em 1
Posted

Cajun brined Butterball breast

clean hot fire on offset

cooked in a foil pan on a rack with a little water underneath

covered with another foil pan offset 90 degrees to allow in limited smoke and keep skin lighter

After the skin sets a little, brushed with softened unsalted butter 

flip 2/3 of cook and do the other side same wayimage.thumb.png.9058f7bf1569758667a9b432bf4cc03f.png

pull at no more than 155

 

  • Hook 'Em 2
  • Like 1
Posted
On 11/29/2024 at 8:27 AM, WBT said:

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

For restaurants, Goldees specifically, they do it because they can then dredge the slices through the seasoned butter to give it more flavor

I do basically the same, butter, then chill, slice and vac seal with that flavored butter so it reheats with the butter vs nothing

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...