Turkey Breast Smoking Suggestions...

[Polak]

Friend is letting me try out his electric smoker (I might buy it if I like it)

Going to do a turkey breast this weekend and have no plan of attack yet.

Was going to scour the web for help, but thought the MUD chefs could help a brother out.

What say ye?

 

[B-RAD]

Brine your breast for 1-6 hours in salt, brown sugar, pepper, garlic, and whatever else you like. Wood chips are your personal choice but hickory, pecan, fruit woods, alder and mesquite all work well. Smoke it at 300 degrees until internal temps hit 160 degrees. Let it rest for 20-30 minutes and it will continue up in temp past 162 and will be safe to eat! I have found smoking at lower temps will dry it out, even if you have brined it.

 

[bigndn]

Fresh bird? I just throw it in and smoke it until it's a nice dark brown color. Turn it once, only. I've never brined a turkey. Turns out great.

 

[Polak]

It's a thawed breast. Only fresh I could find was a whole bird.

Was thinking 250 for 4 hrs or until internal temp of 150-155. Dry rub to start with a butter glaze after first 30 min.

 

[NorCalDoug]

Friend is letting me try out his electric smoker (I might buy it if I like it)

Going to do a turkey breast this weekend and have no plan of attack yet.

Was going to scour the web for help, but thought the MUD chefs could help a brother out.

What say ye?

Brine your breast for 1-6 hours in salt, brown sugar, pepper, garlic, and whatever else you like. Wood chips are your personal choice but hickory, pecan, fruit woods, alder and mesquite all work well. Smoke it at 300 degrees until internal temps hit 160 degrees. Let it rest for 20-30 minutes and it will continue up in temp past 162 and will be safe to eat! I have found smoking at lower temps will dry it out, even if you have brined it.

It's a thawed breast. Only fresh I could find was a whole bird.

Was thinking 250 for 4 hrs or until internal temp of 150-155. Dry rub to start with a butter glaze after first 30 min.

I was gonna chime in, but...

 

[Polak]

Sorry, should have clarified why 250, I'm also going to have a rack of ribs in there and don't want them to end up tough.

 

[Polak]

Came out better than I thought they would since it was my first time using a smoker.

Did everything at 250. The turkey for three hours with two butter wipe downs. It came out juicy from edge to edge even though it was 158 when I pulled it.

The ribs got a generous apple juice and JD spritz every half hour with the sauce going on the last 15 min.

The big difference was the applewood smoke. Wow, couldn't believe what that did for the flavor.

Thanks for the guidance. I'm definitely hooked!