I picked up a 2.5 lb. turkey breast and have a few questions about smoking it. I rubbed it down with a cajun rub and it is marinating until tomorrow.
1st. Should I lay it out flat or put it back in the net like a ball?
2nd. Temperature to smoke at?
3rd. Internal temp. to cook to?
4th. Which flavor wood to smoke with that will compliment the rub?
I plan on cutting this into sandwich meat. Thanks, Jeff
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111025_184140.jpg)
I would lay it flat. I cook everything at 225*.(keep the vent open). I do Hickory. It of 165*
Quote from: GusRobin on October 25, 2011, 05:59:12 PM
I would lay it flat. I cook everything at 225*.(keep the vent open). I do Hickory. It of 165*
X2
I agree with Gus, but for the breast meat I like to take it out when the IT is around 155°F.
Thanks for the tips. Just pulled it out. Gonna wait to slice it tomorrow.
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111026_213456.jpg)