I was out in the store when I ran into these 12 young chicks. They had the most incredible legs and thighs... But really caught my attention were their Breasts.
So I brought them home to have a smoke with me...
(http://www.nwh-media.com/data/542/medium/IMAG0350.jpg)
Now that your minds are out of the gutter.
I will go step by step on turning these into the most incredible smoked turkey breast known to man.
So what are your suggestions one how I should treat these ladies??? Rub??? Brine??? What wood???
I think you should buy them a beer first! ;D
Quote from: TestRocket on November 09, 2010, 10:52:30 AM
I think you should buy them a beer first! ;D
Now that was just uncalled for...they're too young to drink... ;D
Are the breasts "enhanced" ? ::) ::) ::) ::) ::)
If so, don't bother brining.
Carolina treet and Jans rub, Salt lick if you want to "kick it up a notch or two"
Baby Boulders! Those will make a pile of sandwiches.....
Don't worry about brining them, they are already pumped with a salt/broth solution.
I cook them from the frozen state, but you can thaw them first if you like. Just leave in the netting, or they will fall to pieces when cooking.
I use a mix of Apple & Pecan for poultry, but a lot of people like the stronger Hickory flavor.
Smoke at 250° until you get an internal temperature of 165°, then wrap up and lest rest a while.
The netting comes off easier if they are still warm and moist.
I've hung them by the netting during the cook...
(http://lh4.ggpht.com/_CbvAIVzmFFM/Sr5URBg51yI/AAAAAAAA8A8/A-l9gMs_pjI/s720/0926091242-00.jpg)
They seem keep their shape better that way.
(http://lh5.ggpht.com/_CbvAIVzmFFM/Sr5qqDD6RRI/AAAAAAAA8CA/ekF3Jz9Tcx4/s720/DSC09454.JPG)
Or you can just pile 3 or so on a rack. 4 might be a big crowded.
Definitely mix up some Jan's Rub and use EVOO or something else on the outside for 'glue'.
I am only going to do 6 at a time. I got a deal on the case so I am in no hurry.
Are yours the 3lb'ers? They look bigger.
I have some Carolina BBQ that I was going to use as the "glue" and then some type of rub. I will have to look up Jan's.
I was thinking of doing them frozen so not to cook them too fast being that they are so small.
Quote from: FLBentRider on November 09, 2010, 10:56:25 AM
Are the breasts "enhanced" ? ::) ::) ::) ::) ::)
I was going to take a "closer" look but STC beat me to it... He has dealt with this girls before.
The ones I 'strung up' were 3lb Honeysuckle Whites like yours. Gravity played some tricks with them. ;) I'm 90% sure they are 'enhanced', but you might want to check. I know Butterball pumps theirs up with all kinds of stuff.
I've done those many times as well. I vary from STC's method in that I don't hang them. Other than that difference, put them in frozen after applying Carolina Treet if you have it and Jan's Original Dry Rub.the JODR recipe is in the recipe website. Smoke them at 250 until the IT hits 160 and then pull them out. One thing, when you put them in the smoker leave the net on them as they will fall apart into chunks otherwise. You can split the netting about halfway back on the top side to aid in netting removal when it's time.
Thank you so much...cannot wait to do them.
My mind is still in the gutter .. takes a while after someone mentions breasts, legs and thighs.
They do look mighty fine. Can hardly wait to see the results.
They must of had some sale on those turkey 'outer, front part of the thorax' (that was so BLSH would remain calm ;D ;D) for you to get a dozen of them or maybe you just like turkey breasts ;D ;D That's going to make a boat load of turkey sandwiches and/or entrees. Looking forward to see how they come out.
I'm really getting interested in smoking me a frozen Baby Boulder and can't wait to see the results.
Quote from: BuyLowSellHigh on November 09, 2010, 02:44:12 PM
My mind is still in the gutter .. takes a while after someone mentions breasts, legs and thighs.
Not a butt man?
Pete you really need to try one of these they are awesome. Like others said, loosen the netting and cut it just a bit to make removal easier after smoking. I lay mine on the rack. Try a couple of different sauces I mean glues and rub combinations, but definitely Jan's!
Quote from: FLBentRider on November 09, 2010, 03:49:29 PM
Quote from: BuyLowSellHigh on November 09, 2010, 02:44:12 PM
My mind is still in the gutter .. takes a while after someone mentions breasts, legs and thighs.
Not a butt man?
I'm indiscriminate -- I like all good parts.
Quote from: DTAggie on November 09, 2010, 08:29:12 PM
Pete you really need to try one of these they are awesome. Like others said, loosen the netting and cut it just a bit to make removal easier after smoking. I lay mine on the rack. Try a couple of different sauces I mean glues and rub combinations, but definitely Jan's!
I will do one soon DTA. Thinking I might use CT for the glue and Jan's Dry Rub to start with. Waiting for the CT. Store bought smoked turkey leaves lots to be desired at times.
Well it looks like I am going to be smoking some Baby Boulders tomorrow.
I am going to try to fit 6 in my 6 rack. I figure, why not. No sense wasting all that great smoke.
I will post up as I go...
Keep tuned in...
Well they are all lined up ready for a rub down. Left them partially frozen to slow down the cooking process.
(http://www.nwh-media.com/data/542/medium/CIMG5930.JPG)
Pulled the netting from the carcass so not to have it cook into the bird.
(http://www.nwh-media.com/data/542/medium/CIMG5932.JPG)
Decided on my homemade Carolina Sauce with some of my Butchers "Wing" Dust. It is a great blend of spices for Chicken and Poultry. It will give a great crust and just a bite of warmth.
(http://www.nwh-media.com/data/542/medium/CIMG5931.JPG)
I gave them a liberal bath and rub down with the Carolina Sauce
(http://www.nwh-media.com/data/542/medium/CIMG5934.JPG)
(http://www.nwh-media.com/data/542/medium/CIMG5935.JPG)
Added the "Dust" and gave them a full point massage
(http://www.nwh-media.com/data/542/medium/CIMG5936.JPG)
I have opted for hanging 4 and setting two on the shelf to get a comparison
(http://www.nwh-media.com/data/542/medium/CIMG5937.JPG)
Awesome! You'll probably want to rotate that bottom rack a few times, as the one in the back will get a little scorched. Vent WIDE open for that load of birds!
Quote from: squirtthecat on November 12, 2010, 08:00:53 AM
Awesome! You'll probably want to rotate that bottom rack a few times, as the one in the back will get a little scorched. Vent WIDE open for that load of birds!
Birds are side by side. Vent is wide open, 260 for 3 hours with 2 hours of hickory smoke.
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Looking Good!
You're going to love 'em!
Do I need to be concerned with IT?
I'm coming up on 4 hours and IT is sitting at 130.
Cabinet temp is 200.
You'll want them all to read around 165° before you pull them out.
That's quite a load of cold bird, so it will take some time...
I'm thinking at least a couple more hours.
What was the total weight of those?
Quote from: FLBentRider on November 12, 2010, 11:55:38 AM
I'm thinking at least a couple more hours.
What was the total weight of those?
18 lbs
I still have to get in the mindset of Low and Slow...
Quote from: Rckcrwlr on November 12, 2010, 12:05:17 PM
Quote from: FLBentRider on November 12, 2010, 11:55:38 AM
I'm thinking at least a couple more hours.
What was the total weight of those?
18 lbs
So think of it as a Big whole bird with a lot of surface area.
I'd crank the cabinet temp to 225-250F
IMHO birds don't have the connective tissue to break down like a pork shoulder or brisket, so the 200F is a little low.
Quote from: FLBentRider on November 12, 2010, 12:29:32 PM
Quote from: Rckcrwlr on November 12, 2010, 12:05:17 PM
Quote from: FLBentRider on November 12, 2010, 11:55:38 AM
I'm thinking at least a couple more hours.
What was the total weight of those?
18 lbs
So think of it as a Big whole bird with a lot of surface area.
Holy Sheeee-at. Never thought of it that way. My thinking was 6 - Little birds. I am looking at several more hours then...
Quote from: FLBentRider on November 12, 2010, 12:30:46 PM
I'd crank the cabinet temp to 225-250F
IMHO birds don't have the connective tissue to break down like a pork shoulder or brisket, so the 200F is a little low.
Just did it. I am hovering around 220 right now and really can't get anymore out of it. I need to look at getting some bricks.
going to add a large water tray with hot water now...
I know I am being a PITA but IT is stuck at 150.
It has not moved in over an hour. Should I close the damper a little to get more heat? Am I going to have turkey Jerky?
I opened and used a thermo to get a real check on the IT and it was right on.
If I am just being impatient, just tell me and I will shut up until 165 comes around.
No, leave it wide open and keep the door shut.
Patience, grasshopper..
Quote from: squirtthecat on November 12, 2010, 03:11:46 PM
No, leave it wide open and keep the door shut.
Patience, grasshopper..
10-4
Personally, I use this chart from the recipe site
http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker
commonly used temp for poultry breast roast is 150 to 155
Deb has a point. I would at least get them to 155... (otherwise they might still be a little pink and squishy, and that scares people)
I will go with 155...
I will then FTC them for an hour or so...
That should bring the IT where it needs to be...
Sounds like a plan!
Patience paid off. Pulled them at 162
(http://tapa.tk/mu/4a6de323-e9fe-2146.jpg)
They are now in FTC mode.
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Awesome!! I get so excited when I see smoked turkey boulders...
Thats a heap of mini boulders!
I know what you mean...it is killing me not to cut one open.
I must maintain control. I will chill them down and then slice some tomorrow. 4 of the 6 are going to family and friends to enjoy.
Well, I would at least cut the netting off while it is still warm... (and 'square off' the crooked ends of a couple of them - to make them easier to slice tomorrow - if you know what I mean... ;) ;))
Awesome job, and kudos to sticking to it, and not tossing them in a 4000° oven!
Like this?
(http://tapa.tk/mu/4a6de323-0010-d16d.jpg)
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Nice Rckcrwlr!
Oh yeah!
Heck Yeah,
I love me some turkey!
Now I KNOW you ate that little piece you cut off to "square" it up. STC will come up with any excuse in the world to slice into some turkey. :D SO......how does it taste besides awesome?
Really nice work and nice patience. Good things come to those who wait.
I have to figure out why I am not getting notifications of posts...
Sorry...
It is incredible. Having some tonight. Sliced it thick and will enjoy it with some taters and gravy...
(http://www.nwh-media.com/data/542/medium/IMAG0379.jpg)
Awesome!
WOW. that's it, just WOW. :P