BRADLEY SMOKER | "Taste the Great Outdoors"

I am going to smoke a 5lbs boneless turkey breast for my first smoke attempt was wondering about temp. and time and also rubs. Any help I would appreciate,  thanks


5-15-07
Thanks for all your help this is a great site I look forward to using it again, and if possible helping someone else out. Thanks Joel

Joel

I have done these before for my turkey pasta (http://www.susanminor.org/forums/showthread.php?t=247) and the turkey does take some time.  I smoke it to 165 degrees.  depending on size it could take 3 to 5 hours.   Turkey breast size varies quite a bit (its a big bird) to make sure to plan doing the smoke ahead as possible.

I good smoked turkey is amazing good eating, it will take time and planning, bout as much as ribs I think.

As far as rub, we change it up from Penzy Southwent seasing, Md Old Bay or just some Cayene & Cilantro.  I think our best is Penzy southwest seasing and addign freeze dried Cilantro.

The Pasta we do is good and the rub/seasing does real nice flavor.  We use Hickory and at times toss some Apple or Pecan in the smoke.

Welcome Joel,
Here is another link on the recipe site for Turkey breasts.
http://www.susanminor.org/forums/showthread.php?t=131 (http://www.susanminor.org/forums/showthread.php?t=131)
That recipe uses a brine, rub, and cooking directions. 

Joel;
Welcome to the forum. You probably won't go wrong with Bassman's recipe. Check to see if the breast are self basting or been injected with a brine. What I've learned, if the breast have already been injected with a solution, there is no sense in brining.

I couldn't give you a time, because I've never just smoked/cooked only five pounds of breast at one time. I only cook breast meat (turkey or chicken) to 150°F to 155°F. Keep the vent at least 3/4 open when you first start smoking/cooking to let the moisture escape out of the BS. Also, I use Maple, Apple, or Pecan for flavor and only use 2 hours (6 bisquettes) to 2 hours 20 minutes (7 bisquettes) of smoke.

Here is another simply rub:
2 parts Kosher Salt
1 part Bells Poultry Seasoning
1 part Old Bay

If the amount of salt makes you nervous, use equal parts of all ingredients. Rub the breast with olive oil, and apply rub on and under the skin. You could also mix the rub with enough olive oil to make a paste that you can apply to the breasts.

A commercial rub that I've been using more of lately is McCormick Grill Mate's Cinnamon Chipotle Rub.

Welcome to the forum Joel!  I have not done turkey in the BS yet, only in my other smoker.  The above posts have you covered though.  Good Luck and let us know how it turns out.

Just wanted to say welcome, Joel. It is nice to see you on the forum. Please feel free to share your adventures and draw from the wisdom of the friendly folks on the forum.