Boulders

[DTAggie]

I have two butterball all white 3 lb turkey breasts.  I know I have read a post or two where someone called them boulders.  I have searched and searched for the post.  Looking for some ideas on rub etc.

[SouthernSmoked]

Here is the link I think your looking for, it was started by squirtthecat but these are 10 pound boulders. "Boulder Birds"

http://forum.bradleysmoker.com/index.php?topic=17286.0

I did one that was called "Smoked Turkey Breast with Honey-Maple Glaze - Southern Style"

Link for that is

http://forum.bradleysmoker.com/index.php?topic=17391.0

[squirtthecat]

I've done quite a few of these little guys...

Start them partially frozen, lube with EVOO and your favorite rub, cook at 250* until the IT is around 161 or so.  FTC for a bit, then carefully remove the netting.

Slice and enjoy!

[DTAggie]

Thanks for the links and info.  How long do they usually take to hit 160*

[DTAggie]

OK these are not boulders like STC does.  Two, three pound all white breasts.  One rubbed down with Archer Farms CT clone then Goya Adobo.  The second rubbed down with Carolina Gold and Grub Rub.  Giving them two hours of Pecan.










All rubbed and ready to go

[squirtthecat]

Looking good!

Thanks for the links and info.  How long do they usually take to hit 160*

Maybe 3-3.5 hours. 

[SouthernSmoked]

Hey DTAggie,

Make sure to keep the netting on until done and what STC said sounds right, 3 to 3 1/2 hours. I'd let rest under a tented foil for 20 to 30 minutes before carving.

Enjoy!!

[DTAggie]

Nets are on.  At the three hour mark now and IT is 140* in on and 146* in the other.

[SouthernSmoked]

I know that's going to be awesome!

[classicrockgriller]

That sounds pretty good DT!