Smoked Turkey Breast - Bone In...

[SouthernSmoked]

Smoked Turkey Breast - Bone In...





I used Apple flavor bisquettes/wood for 3 hours.



Using my PID, I will set the 1st Phase to reach 275F and this will run for 30 minutes, 2nd Phase the PID will drop to 250F until the IT of the Turkey reaches 165F. 3rd Phase, if needed, will drop the smoker to 150F.


Wet and Dry Rubs



WET RUB
1 Tablespoon Brown Spicy Mustard
1 Tablespoon Extra-Virgin Olive Oil



I decided to use a BBQ Rib Rub on this smoke...



Apply the "Wet Rub" followed by the "Dry Rub" ingredients over the turkey breast...



coating it thoroughly.



I place the turkey breast on a rack that was sprayed with a non-stick spray...



Next placed on the second rest from bottom. Add Smoke for 3 to 4 hours depending on taste.



I inverted the rack on this smoke to allow for the Heat Diverter.





After 3 hours I coated the turkey with the glaze.



Half-hour later I would glaze again. Smoke until the IT (internal temperature) reaches 165F.



Once the IT hit 165F I removed from the smoker...







Then I let it rest under a tented foil for about 20 minutes...



before carving.





I will be using my ChefsChoice Electric Food Slicer



Setting the dial on 4 will slice the turkey into 1/8" slices.









Next, I vacuum sealed 4 - 1pound bags and 1 FoodSaver Deli Container.

[Tenpoint5]

Very nice indeed there Southern. Nice pictorial. I really like the heat diverter idea. does it help maintain a more constant twmp in the cabinet or does it just force more heat to the front of the cabinet?

[SouthernSmoked]

Very nice indeed there Southern. Nice pictorial. I really like the heat diverter idea. does it help maintain a more constant twmp in the cabinet or does it just force more heat to the front of the cabinet?

Hey Tenpoint5, I think it does both. It does force the heat off the back wall that's for sure. For test I place a rack on the second rest from top and using a Oven Thermometer, 2" inch off the back wall and center of rack, then right in the middle of the rack and then 2" off the door. All 3 readings seemed to be within 1 - 2 degrees.

I'm still doing some testing on this and will update you later.

[smoker pete]

Great looking breast SS.  I have always splatchcocked my Turkey Breast - Bone In but I see that maybe I don't need to.

[DTAggie]

Mighty fine indeed.

[FLBentRider]

Nice looking Breast, indeed!

[GusRobin]

I am assuming you all can see the pics. Any suggestions on why I can only see a small box with an "x" in it?

[KyNola]

You were trying access the porn version.  :o

[FLBentRider]

I am assuming you all can see the pics. Any suggestions on why I can only see a small box with an "x" in it?

It looks like they are hosted on facebook. Are you where that site may be blocked?

[BuyLowSellHigh]

You sure have some good looking breast, SS.   

[squirtthecat]

MMMM   TURKEY!!

[classicrockgriller]

That Gobbler looks terrible.

Send them vac-paks to me quick so I can dispose of properly.

VERY Nice SS.

[squirtthecat]

I really like the heat diverter idea.

Interesting...   What did you use for it? (hard to tell from the pics, and my eyes are glazed over from flying all day)

[SouthernSmoked]

I really like the heat diverter idea.

Interesting...   What did you use for it? (hard to tell from the pics, and my eyes are glazed over from flying all day)

Hey STC, I had a couple custom made out of Stainless Steel. I had made a prototype by using one of the Bradley Racks and a foil cookie sheet. After using for about a month and talking to CRG several times about this I decided to go ahead and have these built.



Then a couple other tries and here is the finish product.

After the last testing I added another 1/2" to the length of the slope but I didn't change the angle. This way it can be use with Smoker that use Dual elements.

[squirtthecat]

Very nice..