Smoked BE Turkey Breast

[OU812]

Smoked a turkey breast this weekend. It was over 8 lb.



Mixed up a injection, took notes this time but left them at home.  ::)
This one turned out really good. I can bring in my notes tomarrow if any one is interested. The main ingredient is of coarse butter.



All injected and poured the rest over the bird.



Fired up the smoker set the temp to 250 F and let the bird rest till the temp came up.



Forgot to get a pic before it went in the BE but this is what it looked like after comin out.



Taby made her favourite mashed taters with cream cheese and lots of butter.
I made the gravy out of the drippings, she and I made the green bean castroll.

Lets eat.



The breast tunred out amazingly moist and unbelievably tender.

[squirtthecat]

Heck yeah, let us know what was in the injection!

[OU812]

I shall return with the notes.

[Tenpoint5]

Looks like a great meal there OU

[classicrockgriller]

Taby sure is gonna miss Daddy's cookin when she goes off to school.

Nice looking Supper!

[OU812]

This is the injection I used

1/2 lb unsalted butter (2 sticks)
1/2 bottle beer (6 fl oz) I used Michelob Ultra Amber
1 Tab fine sea salt (looks like table salt)
1 Tab Celery salt
2 tea Garlic powder
2 tea Onion powder
1 Tab Soy sauce (I prefer La Choy)
2 Tab Tabasco
2 Tab Worcestershire sauce

Heat till all dry ingredients are dissolved, stirring constantly.

Let cool till the butter just starts to solidify.

Stir well before each time you fill your injector.

This would be enough to do 2 Turkey Breasts or a whole Turkey.

I had plenty left over so I just poured it over the breast.

[squirtthecat]

Nice.   That's a keeper..    Will try it on my next TurkZilla.

1/2 bottle of beer?? Did you spill the other 1/2??  :D :D

[Ka Honu]

1/2 bottle of beer?? Did you spill the other 1/2?? 

It was Michelob Ultra - he probably had to use the whole bottle to even get close to half a bottle of real beer.

[OU812]

1/2 bottle of beer?? Did you spill the other 1/2?? 

It was Michelob Ultra - he probably had to use the whole bottle to even get close to half a bottle of real beer.

At least I still have the same waist size I had in high school.  ;D

[classicrockgriller]

My waist size is one inch bigger, but what my pants set below (my belly),

well now that's a different story!

[Ka Honu]

At least I still have the same waist size I had in high school. 

You smug bastard.  I, on the other hand, have grown with the times - a sure indicator of prosperity, laziness, and good beer.

[KevinG]

My size hasn't changed, the rulers & tape measures have.

[SnellySmokesEm]

Nice Looking Bird!  The skin is nice amd crispy.  What was you temp on the ES?

[OU812]

Ka Honu

What would you consider a "Good Beer" ?

Seriously.

[Ka Honu]

Hijack alert! (but it's not my fault and it was started by the OP)

Ka Honu

What would you consider a "Good Beer" ?

Seriously.

Seriously?  Me?  Where am I supposed to come up with "seriously?"

I'm actually more of a whisky/whiskey drinker but will have some wine or a beer (or three) when it's what goes with the occasion (not just breakfast).  My faves always seem to pop up when I'm traveling and try the local output (almost always on tap), especially in Europe and the Pacific NW.  If I'm at the beach, on the water, or in some comparable locale, however, whatever is cold fills the need.  I generally have some porter or stout around the house and maybe something lighter (mostly for guests or SWMBO).  Local pricing and availability usually mean Pacifico, Stella, or the occasional Heineken for that purpose.

In no particular order, Anchor Steam, Yuengling, Abita Amber, VB, some of the Deshutes, Sierra Nevada and Sam Adams varieties, plus several of the other available "craft" and imported beers are all decent but if I was in a store or bar and had to choose among the "major domestics," (e.g., Bud, Coors, Miller, Pabst, Michelob, etc.) I guess I'd have to say that MGD is less objectionable than most.