User Panel
User Panel
User Panel
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Posted: 10/30/2009 5:15:53 PM EDT
[#1]
Stuff it in the smoker and post pics.
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Posted: 10/30/2009 5:16:42 PM EDT
[#2]
Quoted:
Stuff it in the smoker and post pics. 
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Posted: 10/30/2009 5:17:28 PM EDT
[#3]
Profit???
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Posted: 10/30/2009 5:22:18 PM EDT
[#4]
Do Not use too much smoke as poultry soaks the smoke flavor up 10 times more that pork/beef. It will come out tasting like a burnt log.
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Posted: 10/30/2009 5:23:18 PM EDT
[#5]
What kind of turkey breast? Bone in or the bag? Either way, brine the breast in a sugar/salt solution. If it's the breast in a bag, rub the breast in a greek seasoning (no salt). Then smoke at 225 until the middle of the breast hits 165. Then wrap it in plastic wrap and let it rest overnight. The next morning pull the bag off and slice thinly. It will be the best smoked turkey lunch meat you have ever had. If it is the bone in, sprinkle with with your choice of saltless rub. Smoke at 225 until the breast hits 162. Then let it rest for 10 minutes. Enjoy. |
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Posted: 10/30/2009 5:29:52 PM EDT
[#6]
Quoted:
What kind of turkey breast? Bone in or the bag?
Either way, brine the breast in a sugar/salt solution. If it's the breast in a bag, rub the breast in a greek seasoning (no salt). Then smoke at 225 until the middle of the breast hits 165. Then wrap it in plastic wrap and let it rest overnight. The next morning pull the bag off and slice thinly. It will be the best smoked turkey lunch meat you have ever had. If it is the bone in, sprinkle with with your choice of saltless rub. Smoke at 225 until the breast hits 162. Then let it rest for 10 minutes. Enjoy. I have this: 
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Posted: 10/30/2009 5:30:33 PM EDT
[#7]
Apple chips going to be ok for this evolution??
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Posted: 10/30/2009 5:33:52 PM EDT
[#8]
Uhm...
Beer? ETA... fucking cat, sleeping on the key board. |
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Posted: 10/30/2009 6:42:40 PM EDT
[#9]
That is a bone in breast. It should have the skin as well.
Brine: 1. 1/2 kosher salt 2. 3/4 white sugar 3. 2 quarts water 4. Whatever kinds of spices you like Mix and place defrosted turkey in brine. Then put in the refridgerator overnight (12 hours or more). Next morning, take the breast and wash off external salt. Rub with spices of your choice or none at all. Smoke at 225 until the center of the breast hits 162 (3+ hours). Remove and allow breast to rest. The carryover heat will take it to 165 (necessary to kill the nasties). Discard the skin, slice (or pull) and enjoy. |
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Posted: 11/2/2009 12:07:44 PM EDT
[#10]
So how did it turn out?
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