Turkey Breast - OBS & SRG combo

smoker pete · January 03, 2011, 09:04:26 PM

Wanted to baptize my SRG and what better way than doing a 9 lb bone-in turkey breast. The Bradley / SRG combo turned out to be a killer for the breast!! It turned out so moist and the flavor was to die for. I don't think I've ever had such tender turkey. SWMBO started grazing on the breast and barely had any room left for the rest of the trimmings.

I have read where people smoke a turkey and/or a chicken and then finish them off in the SRG, MAK, Traeger, etc. but have not seen any photos of someone using the SRG basket in the OBS and then transferring said basket directly into the SRG. So I figured ... why not!?

Here's a shot of the 9 lb turkey breast fitted into the SRG basket ready for the OBS. Used some EVOO and Jan's Dry Rub. Since it was a little brisk by California standards (55ºF ;D) I decided that the Chef needed a little rub for the old innards ... hence the Jim Beam Black ;) Note how I used 2 half SRG racks to keep the breast upright. I also used my new Maverick ET-732 cause I figured that it should be able to withstand the higher temps of the SRG.

Here is the SRG basket with the turkey breast sitting on the bottom rack in the OBS. I doubled the racks and used 2 frog mats to help balance the basket. Note that there's actually plenty of room for the SRG basket in the OBS. Set my PID to 250º and applied 3 hours of Special Blend smoke.

Here's the breast after 3 hours of special blend smoke ready for the SRG. No fuss no muss since it's already in the basket. After 3 hours of smoke at 250º the breast IT was 135ºF.

With the breast roasting away, here's a shot of my setup under my covered patio. I was able to just set my ET-732 right on the table and monitor the temp. The ET-732 worked great in the SRG.

Here's the finished product. It only took me an hour in the SRG to get from an IT of 135º to 165º. Total time was 4 hours for the 9 lb bone-in turkey breast. The last time I smoked a bone-in breast just in the OBS it took me 5 hours. Maybe it's just me but this is the best tasting turkey breast I have produced to date ... Got so wrapped up that I forgot to take a $$hot. Oh well ... we had mashed taters, gravy, stuffing, and green beans. Who says you can only have turkey on holidays and special occasions. Everyday is special when you're retired ;D ;D

classicrockgriller · January 03, 2011, 09:19:12 PM

Heck of an Idea!

Nice Thinking.

hal4uk · January 03, 2011, 09:27:34 PM

That LOOKS awsome! Nice job!

hal4uk · January 03, 2011, 09:30:10 PM

Who poured your driveway? (is that a driveway?)
Wazzup with that curviness?

smoker pete · January 03, 2011, 09:45:55 PM

It's just a walkway in the backyard Hal. At the time when we built the house the guy doing the cement work thought it would be a great idea to have curves ... sucks when you're mowing and edging.

SouthernSmoked · January 04, 2011, 05:14:05 AM

Man Oh Man, Bird LOOKS awesome!

Nice job!

squirtthecat · January 04, 2011, 09:10:49 AM

Very nice!

Tenpoint5 · January 04, 2011, 10:36:35 AM

Great combo use of the OBS and the SRG!

TestRocket · January 04, 2011, 10:52:00 AM

Nice use of your tools and great job on the bird! Congrats! ;D

OU812 · January 04, 2011, 01:16:31 PM

Good lookin breast there.

I love a smoked, fried turkey breast.

Ive been doin the same in TBE for a wile now and if you get a beer can chicken holder upper, not a turkey holder upper it will stand that breast up nicely, dont put a can in it though.

smoker pete · January 04, 2011, 02:20:54 PM

Good looking breast OU812.

Noticed that you have your breast elevated off the bottom. Since this was my 1st of many SRG roastings I was just wondering why you elevated your bird in the TBE instead of keeping it on the bottom. Right now I'm waiting on a Big Green Egg turkey and chicken holder to be delivered from Yard & Pool so that the next time I won't have to use half racks to wedge the breast upright.

OU812 · January 04, 2011, 02:50:54 PM

pete

I have found the turkey cooks better/ more evenly towards the top in TBE.

I have looked at one of those eggs and a couple others, just cant deiced.

smoker pete · January 04, 2011, 04:25:05 PM

Quote from: OU812 on January 04, 2011, 02:50:54 PM
pete

I have found the turkey cooks better/ more evenly towards the top in TBE.

Thanks OU812. I'll use one of my other options to raise my poultry the next time.

DTAggie · January 04, 2011, 08:40:59 PM

Dude that rocks and good luck with that edging!

jiggerjams · January 05, 2011, 06:04:00 AM

Holy smokes Pete do you ever have nice looking breasts!! :D

Turkey Breast - OBS & SRG combo

squirtthecat