Smoked Turkey Breast

[Bret44]

I was just told I will be smoking Turkey Breast for the Tailgate next weekend.

Anyone have some good suggestions for recipes?

I would rather inject than brine.

 

[Mr Janny]

I was just told I will be smoking Turkey Breast for the Tailgate next weekend.

Anyone have some good suggestions for recipes?

I would rather inject than brine.

I inject, using creole butter, then give it a coating of a good rub and let it go using hickory. Personally, I like the deboned breasts that fareway sells. They're all meat and easy to slice and serve. Always a hit when I make them

 

[scyclonekid]

I inject, using creole butter, then give it a coating of a good rub and let it go using hickory. Personally, I like the deboned breasts that fareway sells. They're all meat and easy to slice and serve. Always a hit when I make them

Bingo

 

[Sparkplug]

What what time will you be serving?

 

[VikesFan22]

Yeah, I'll stop by for a sample.

 

[Bret44]

I inject, using creole butter, then give it a coating of a good rub and let it go using hickory. Personally, I like the deboned breasts that fareway sells. They're all meat and easy to slice and serve. Always a hit when I make them

What type of Rub do you use? I think I am going to go with this idea.

How long do you Smoke it for? 3.5-4 hours?

 

[Mr Janny]

What type of Rub do you use? I think I am going to go with this idea.

How long do you Smoke it for? 3.5-4 hours?

I ususually mix up some Magic Dust.
http://bbq.about.com/od/rubrecipes/r/bl50617d.htm
Smoke it at 225. Leave it in until it hits around 170ish, internal temp. Time depends on how big it is.

 

[Angie]

I ususually mix up some Magic Dust.
http://bbq.about.com/od/rubrecipes/r/bl50617d.htm
Smoke it at 225. Leave it in until it hits around 170ish, internal temp. Time depends on how big it is.

Yeah, it does.

 

[intrepid27]

What type of Rub do you use? I think I am going to go with this idea.

How long do you Smoke it for? 3.5-4 hours?

Meat temperature is more important than time. I've smokes several turkey breasts and they were excellent. Turkey can take on a lot of flavor so don't be afraid to use a strong rub or a lot of smoke. I've used apple and pecan smoke and liked both. Next time I'm going to mix in some mesquite.

 

[Bret44]

Meat temperature is more important than time. I've smokes several turkey breasts and they were excellent. Turkey can take on a lot of flavor so don't be afraid to use a strong rub or a lot of smoke. I've used apple and pecan smoke and liked both. Next time I'm going to mix in some mesquite.

I am just needing an Idea of when I should put it on.

We did Whole Chickens and Spare Ribs for the Game.

I am planning on getting them all ready the night before and throwing them on around 5-5:30.

Nice thing about the Camper Lots.

 

[theantiAIRBHG]

Yeah, it does.

 

[NickTheGreat]

I'd reconsider the decision not to brine. Birds are better when brined

 

[JP4CY]

I'd reconsider the decision not to brine. Birds are better when brined

Agreed. I can't ever make a Thanksgiving bird without doing Alton Browns' method ever again.

 

[Mr Janny]

Brining is great, but not necessary if you inject.