View Full Version : Smoking Turkey Breast
Got a new smoker for xmas, a Masterbuilt. Having fun with it, so fae done 4 chickens, a brisket and I have a Boston Butt going as we speak. Next is a turkey breast. I plan to brine it and than smoke it over either hickory or mesquite.
So my question is about how long will I need to smoke a turkey breast? I know to use a meat thermometer, but in planning I need an estimate on how long it will cook.
Any thought on brining?
go to www.virtualweberbullet.com
Not the same smoker, but a TON of good advice and recipies.
I have the bullet and failed on my first smoke. It was a whole chicken and I couldn't get it hot enough. It was a cold and very windy day though, so I think I didn't have enough charcoal to compensate. The cooked parts tasted good though :)
Assuming a 7 to 8 pound turkey breast, I smoke mine at 225-250 degrees F for approximately 4 hours. I have smoked many turkey breasts and have never brined any. IF properly smoked, the turkey should remain moist. I usually use a rub. I can see the advantage to brining for extra flavor, but it could clash with the smoke flavor.
I always brine my turkey. It comes out great. I also use one of those thermometers on a cord that you leave in the meat and can set it to alarm at a temp. It comes out better than turkey breast in the deli case without all the extra crap. I usually brine with salt, sugar, garlic powder, and sage.
It is done. Brined for 24 hours in salt, water, sugar and teragon. On the smoker for 4.5 hours. Smoked over mesquite.
For my first turkey breast attempt I was pleased!
Thanks for the input everyone.
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