wanting to smoke a 9 lb turkey breast but confused how to go about it

[cabledude7155]

I have a 9 lb turkey breast( Butterball) that i want to trial smoke before thanksgiving. I see so many different recipes to try so I am not sure which one to use same with the brining. Usually i use MTQ to brine, but i keep seeing Kosher salt to use instead. And i see some adding other ingredients to the brine is this a good idea? I also see some turkeys that are fully cooked in the Bradley and others smoked then moved to the oven. I would like to cook completely in the Bradley. So what I am asking is a full proof recipe( Brine, how long to brine, temps, length to smoke time to cook). I also plan on smoking with apple and hickory, I have considered Mesquite but concerned, but had a bad experience with it. Also do you recommend the vent fully open?

[KevinG]

I haven't done a turkey yet, but I'm sure someone will be here soon to help. One thing about doing the bird in entirely in the Bradley is the skin will be a little rubbery - it will look very good but it definately is chewy. You also want to keep the brine at about 21 degrees (use a brine tester), every chicken I did was too salty because I didn't check it.

[squirtthecat]

Answering backwards...

Yes, keep the vent wide open.

Apple/hickory mix would be nice.  I typically use Apple/Pecan or Apple/Oak.  Or Pecan/Oak.  Just whatever packages I have open.

I cook mine the entire time in the Bradley, and they turn out great.   I usually don't brine mine, although I did do a buttermilk brine once and it was really good.  I can find the recipe if you like.

I oil mine with EVOO and then work the rub in.  This helps it brown nice and pretty.

Using a temperature probe, I cook at 220 degrees (2.5 hours of smoke) until the IT hits 155.  Then pull it and wrap in foil (towel, cooler..) to let it rest for a while.  It'll keep cooking, and the IT will raise to 160 or more.

[cabledude7155]

squirrel that could be interesting(butter milk). is it true though if you cook it all the way in the Bradley that the skin gets rubbery? I am looking for a nice brown(done) outer skin.

[HawkeyeSmokes]

I've done chicken where the skin was a bit rubbery. Here's a link to a turkey breast that Pensrock did and it looks great. I plan on trying it as soon as I get a turkey breast.

http://forum.bradleysmoker.com/index.php?topic=12046.0

[squirtthecat]

I haven't found the skin rubbery at all, but we don't eat that much of it to begin with.

I'll find the buttermilk brine post..   However, for a 9 pounder, it will take a LOT of buttermilk.   I usually just do the little 3 pound boneless breasts.

[pensrock]

The turkey breast I did came out great. I did finish it in the oven to make sure the skin was crisped up. I did not brine the bird and it was nice and moist. The link Hawkeye posted should give you a good idea how I did it, and will do it again.

[ArnieM]

Hi cabledude.  Here's one about the same size (9 pounds) I did a little while back.  Everyone loved it.

http://forum.bradleysmoker.com/index.php?topic=11838.0

[Habanero Smoker]

Butterballs don't need to be brined, the are injected with a brine at the factory. If you want to add flavor, I would suggest injecting. You can purchase commercial made or make your own Turkey Injection Recipes

Using TQ will give the turkey a more ham like flavor.