Turkey Breast Bonless

[chiefbuz]

I have a question on average cook times to smoke/cook 3 boneless turkey breasts around 3 lbs each.  I have a dual probe thermometer, so i will have to keep swapping for IT of each breast.  Is the IT of 160 a good time to pull them and FTC?  Should i swap them during cooking?  We are just putting rub on them and cooking them, not brining at all.  I have smoked only a brisket on my new DBS and i have learned a lot from this forum.  Outside temp will be 90 degrees.
Thanks for any advice/suggestions you have.

[chiefbuz]

Does anybody know why i have not received any replies to my post?  Wondering if i did something wrong.  Thanks

[squirtthecat]

Actually, I just saw it now that you've replied to it!


Yes, pull at IT of 160° and let rest for a while.  Those little 3 pound roasts are already pumped with a salt solution, so no need to brine.   And yes, you might want to rotate the racks once or twice so they get the even heat.

Cook time?  Maybe 4 hours..    Maybe longer.    Just go by IT to be safe.

You can even hang them from the netting if you like.

[squirtthecat]

And for smoke, I wouldn't go over 2 hours for this first time...    Poultry is a sponge.

[ghost9mm]

chiefbuz...You have received some really great information from Squirt...and sorry that we missed your post, good luck with your turkey breast...

[freakaccident]

I smoked a 9 lb bone in turkey breast today and it took 6.75 hours at 225* to hit 160* IT.  I ran with 3 hours of smoke.  I used the Auber PID and just glanced at the temp occasionally.  I'm not sure how a boneless breast will do but I'm can't imagine it would be much different.

[chiefbuz]

Thank you all for your suggestions and advice.  By the time i read it, all was done.  They came out very good.  I actually smoked for 3 hours without the oven on and then cooked on 240 for 3 1/2 hours.  The smallest one i pulled at 154 IT and it was done.  I FTC'd at that time.  I pulled the others at 153 IT and they were done all the way.  I FTC'd about 45 minutes.  They were all excellent!  I used cherry for smoke and also smoked some sausage for my son's future father-in-law.  That turned out excellent and i will be doing that next.  This smoker is great!  Thanks again for the info.  There is some great information on this forum.
Happy Smokin'.

[ghost9mm]

Well really glad to hear that everything worked out for you...enjoy the fruits of your labor...

[freakaccident]

Well really glad to hear that everything worked out for you...enjoy the fruits of your labor...

Nice job!