Smoked Turkey Breast

[PMillen]

This recipe, http://www.susanminor.org/forums/showthread.php?131-SMOKED-TURKEY-BREAST says "Smoke/ cook until internal temp of meat is 175*F. Approximately 4-5 hrs."  I originally didn't think it meant to smoke for the entire period, especially in light of the widely held opinion that smoking is not effective above 140* IT.  But the last photo caption, "After smoking for 5 hours" causes me to reconsider.

How long would you smoke the breast(s)?

[BroSitt]

Others who know better than I may disagree, but I would only apply smoke for 2 to 3 hours depending on how strong of a flavor you want from the smoke.  I did a twelve pound turkey on Thanksgiving and only gave it 2 hours of apple smoke and it was perfect. I guess it's always your choice to experiment with more or less smoke time, depending on your desired taste, but five hours of smoke seems like a lot for turkey.

[Keymaster]

I would go 4 to 6 pucks or 1 hour 20 minutes to 2 hours of smoke.

[KyNola]

Always remember "just because you can doesn't mean you should". :)  I wouldn't smoke turkey breasts for 5 hours nor would I take the IT to 175 but if that is someone's preference, then that's how they should make it.  For me a couple hours of smoke on poultry is sufficient as poultry is pretty much a smoke sponge.  It takes smoke very well.

[PMillen]

Okay, thanks.  I'm thinking four bisquettes at 220*

...nor would I take the IT to 175...

Does 150*-155* seem about right?

[squirtthecat]

160-165?.   I pull at 160? and let rest tented with foil..  It'll cruise up to 165?.

[Habanero Smoker]

That recipe was posted when the USDA recommended 175?F, and that also must have been the original authors ideal temperature. I don't use more then 3 hours for any poultry (maybe a little more for duck). If it is only white meat I only go to 152-155?F. I don't get much carryover when I cook breast low and slow, and tent foil.

The 140?F does not refer to the internal meat temperature but the surface temperature that smoke will penetrate meat. Even when the external temperature hits 140?F, smoke will still adhere to the surface of the meat, as long as there is some moisture, but the hotter the surface the less it is able to adhere.

[TedEbear]

Does 150*-155* seem about right?

The current USDA minimum safe internal cooking temp for all poultry is 165*F.

[Habanero Smoker]

Does 150*-155* seem about right?

The current USDA minimum safe internal cooking temp for all poultry is 165*F.

It's my turn to be quite this time, about USDA recommendations.  ;D

[SouthernSmoked]

160-165?.   I pull at 160? and let rest tented with foil..  It'll cruise up to 165?.

Ditto!!!

[KyNola]

Does 150*-155* seem about right?

The current USDA minimum safe internal cooking temp for all poultry is 165*F.

It's my turn to be quite this time, about USDA recommendations.  ;D

:) ;)

[PMillen]

Thanks for all of the replies.  I'm mulling them over.

Yes, the current USDA minimum safe internal cooking temp for all poultry is 165*F.  Most of the people I trust consider the USDA recommendations to be well on the overdone side.  I prefer the Commonly Used column in Hab's chart http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker&highlight=chart.  That's where my 150*-155* degrees came from.

I think I'll pull at 155* and adjust future smokes according to my family's comments.

As I said in my original post, "in light of the widely held opinion that smoking is not effective above 140* IT" I'll smoke the first breasts for an hour and 20 minutes and adjust from there.

Photos will be available when the results are tabulated.

[Habanero Smoker]

As I said in my original post, "in light of the widely held opinion that smoking is not effective above 140* IT" I'll smoke the first breasts for an hour and 20 minutes and adjust from there.

Photos will be available when the results are tabulated.

It is what you determine what is effective. It is generally considered that smoke penetration will not occur once the surface get around 140?F and higher, but smoke will continue at adhere to the surface adding additional flavor and if continued it may add too much smoke flavor. Even under the most ideal conditions, you will not get smoke penetration more then around 3/8-inch.

[PMillen]

The 140?F does not refer to the internal meat temperature but the surface temperature that smoke will penetrate meat. Even when the external temperature hits 140?F, smoke will still adhere to the surface of the meat, as long as there is some moisture, but the hotter the surface the less it is able to adhere.

Hab, I misread this when I first read it and I thought  that you had misread my post.  I came back today to review the series and found my mistake.  I suspect that, somewhere in the forums I monitor, someone has posted that it's at 140* IT that smoking is ineffective.  (Or, I misread that, too.)

I appreciate your patient coaching.

[Habanero Smoker]

That is what a forum is for; dialog. Though often I'm in a hurry, and don't take enough time to fully explain.  :)