anybody ever smoke one of those turkey breasts?

[Gil Bang 26065]

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?  

[Dr Fear 1268]

Jail.

[DoobieWah 1469]

Hard to light unless you roll them really thin. 

 

Wait. Wut?  

[Rip76 4974]

I did last year.  Delicious.

Stuffed them with boudin and cheese.

 

[CycleTex87 2983]

This is my plan for thanksgiving dinner. Brining as we speak. 

[Shaddie 1656]

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. 

[immamac 43297]

@RGBIIIdoes a mean turkey breast. 

[DalTxHornFan 3121]

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.

[ztejas 43576]

2 hours ago, Rip76 said:

I did last year.  Delicious.

Stuffed them with boudin and cheese.

 

I stuffed your mom's turkey with some boudain.

[WBT 20678]

Relatively quick and hard to screw up and yields really good turkey

[VirginiaLonghorn 4788]

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 … 😉

[Tonesky 964]

I’ve got a boneless skinless coming off soon. Wet brined overnight and then gave it a light rub. Smoking with an apple/pecan mix. 

[TonyTexas 10537]

Boneless/skinless are not in my culinary vocabulary 

[luke duke 6420]

I cook about 50/yr.

[NoName 16423]

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

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.

[Bill Brasky 1468]

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.  

[CooterBrown 18038]

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.

[VirginiaLonghorn 4788]

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.

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

Loosely tented and rested for 45 minutes, then sliced.

Tender, juicy, and nobody got sick or died.  That chart might be a game changer …

[immamac 43297]

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.

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

Loosely tented and rested for 45 minutes, then sliced.

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. 

[immamac 43297]

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

[WBT 20678]

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

[Shaddie 1656]

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?

[DalTxHornFan 3121]

1 hour ago, immamac said:

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

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

[CooterBrown 18038]

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.

[4th and 5 4924]

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 way

pull at no more than 155

 

[Anastasis 23470]

On 11/27/2024 at 4:16 PM, Rip76 said:

I did last year.  Delicious.

Stuffed them with boudin and cheese.

 

 

Sweet Jesus.