Smoked turkey breast

Stickbowcrafter · November 07, 2007, 11:14:58 AM

Sam's Club had 5 pound frozen turkey breasts for under $5. I picked one up and defrosted it in the fridge for a few days. Coated it with a little vegetable oil and rubbed it down with some kosher salt, black pepper, brown sugar, a little cayenne pepper and some paprika.

-Brian

Stickbowcrafter · November 07, 2007, 11:18:26 AM

I left the turkey breast absorb the rub over night in the fridge. Placed it in my 250 degree OBS with 6 cherry bisquettes. It only took a few hours to reach an internal temp of 165 degrees. You don't want it to go to 180 degrees in the smoker, take it out at 165 and wrap it in foil. It will finish cooking while it rests for 15-20 minutes in the foil.

-Brian

Stickbowcrafter · November 07, 2007, 11:19:25 AM

5 pounds of lunch meat for less than $5. Sure beats $5 a pound the market charges...

-Brian

iceman · November 07, 2007, 11:38:33 AM

Now that's the way to go Stickbow!!!
Bet it tastes a whole lot better than deli meat too! :P
Good job. ;)

hillbillysmoker · November 07, 2007, 12:01:45 PM

Great looking results. Nice Qview also. Thanks for sharing.

La Quinta · November 07, 2007, 12:19:35 PM

WOW does that look great...I'm going to check Costco and see if they have the same deal!! Been wanting to try a turkey breast for some time..Thanks!!

Duster · November 07, 2007, 12:28:05 PM

Brian that looks awesome

just a couple of questions though, was that a turkey breast or a boneless skinless turkey roast? also how well did it do for moisture without a brine?

Habanero Smoker · November 07, 2007, 01:35:55 PM

Looks nice. If I am only cooking the breast I will only take it up to 152°F-155°F.

LilSmoker · November 07, 2007, 01:49:01 PM

Looks very tasty Brian, is it nice and moist?, it looks like it is in the pics

Ontrack · November 07, 2007, 01:56:44 PM

Looks great Brian, now I have to add that to the ever-growing smoke list!

Wildcat · November 07, 2007, 03:35:41 PM

I've done several of those breasts, but yours looks and sounds even better. Next one will have the same rub as yours.

Stickbowcrafter · November 07, 2007, 05:48:06 PM

Thanks everyone. It's a Honeysuckle white boneless turkey breast. As you can see in the picture on the cutting board, the juice is on the board. And in the second picture, the juice is rolling out of the temperature probe hole. The meat was very moist and tender (and delicious). That's why I mentioned to not leave it in the pit beyond 165 degrees.

-Brian

sherlock · November 08, 2007, 06:03:34 AM

This damn smoking is becoming addictive.

Now I want to do this.

Last time I used a rub, I used WAY too much and the result was not fit for human consumption. It had a LOT of cayenne pepper in it and it destroyed my taste buds for 24 hours.

What are the approximate amounts used for one breast?

Thanks

Ontrack · November 09, 2007, 01:15:35 PM

Brian-I have two 3# Butterball boneless turkey breasts thawing right now. I fell in love with your turkey pics and plan on using your EXACT recipe above. Anything at all you would change about it, or would you do it exactly as you did this time? Oh, I only have apple and hickory left-what would you do there?
Thanks.

Tiny Tim · November 09, 2007, 01:33:57 PM

Quote from: Ontrack on November 09, 2007, 01:15:35 PM
Oh, I only have apple and hickory left-what would you do there?
Thanks.

Send your name and address to Tiny Tim, along with an order requesting a 120 of Mesquite......

;D ;D ;D ;D

Just kidding, saw the opportunity and went for it. Do have an hour to get it out today though.