smoking turkey breast up or down

Did the brine set temp at 225 f. Brest showed 170 f  at 31/2 hrs. Once inside the house, I wrap the cooked turkey breast in aluminum foil and place it breast side down, cavity up, in order for the juices and smoke flavor to disperse evenly into the flesh of the breast. Special Equipment: Apple or mesquite wood or wood chips. Smoked Turkey Breast vs. Smoked Whole Turkey. Staff member. Should I tie them up before putting them on the smoker? Tenderloin I've found that by dividing a turkey into its separate parts, it will take less time to cook in the smoker. Meatloaf This makes it easier to open up the turkey breast. Ever notice that smoking turkey tends to produce rubbery skin that is pretty much inedible? It will rise at least another 5 degrees during resting giving you your safe temperature of 165 degrees. Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. London Broil Thanks for what you do. Smoked Turkey Breast for Thanksgiving. CS Ribs Roasts Quarter Smoke for 1 hour, maintaining the proper temperature in the smoker. Happy Thanksgiving! Attach it below. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. Burgers Test the temperature in the thigh: Whether you roast your turkey in the oven right-side-up or upside-down, grill, fry or smoke it—you should test the temperature in the thigh. You’ll want to make sure your chicken is smoked to an internal temperature of 160 degrees Fahrenheit and then allow time for the meat to rest. I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this. Slow-cooking over indirect heat, with the legs pointed toward the heat source (legs can handle higher heat than delicate breast meat can), in order to very gently and evenly cook the breast meat and give ample time for the turkey to build up smoky flavor. I am not trying to scare you into not doing it.. I don't have pictures of me actually performing this feat however, I have included a video of me spatchcocking a chicken for you to show you the process up close and personal. The book is full of recipes and contains tons of helpful information as well. Great recipe, turkey came out moist and full of flavor. Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. Also have a look at the manufacturer’s guide for smoking on the Big Green Egg. But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Moderator. Smoking the bird at 275°F the whole time won’t give you crispy skin. 2019-11-24T13:14:15-06:00 By Jeff Phillips | 13 Comments. Smoke for 1 hour. No worries! All Chicken Then add the rub and stir until it is dissolved as much as possible. Pulled Pork I do mine breast up looking at you. Have a picture you'd like to add to your comment? The meat continues cooking while resting and is perfectly cooked through and moist.] For Quicker Cooking Cut It Up by: Orville. Short Ribs With the turkey breast, breast side down, use a pair of kitchen shears to cut out the backbone. Placing the bird breast side up is important because this is the thickest part of the turkey. Oil the grate to prevent sticking. Tilapia, All Seafood I also often add a bit of what’s left in the herb garden (usually sage, rosemary and maybe some thyme if it’s survived the cold) along with a lemon, an onion, a garlic bulb and maybe a soda or some cider into the water bath. 5.5 hour cook time..... edited down to under 30 mins ! It is now ready for the smoker to do it's magic. Pour about 1/2 inch water into the drip pan. Smoked Bone-in Turkey Breast. The most important thing to remember is to NOT overcook the turkey.. by removing it early in this way and allowing it to come up to temperature during the rest period along with the brining does a lot to ensure that your bird will be as juicy as it can possibly be. Just as soon as it reaches 160 degrees, remove from the smoker and immediately wrap in foil for 30 minutes to rest. Next time, I’d bump up the flavor a bit and add some herbs, lemon zest, etc. It's not hard to figure out HOW to do it but while chickens are easy to do, turkey bones are a little more difficult. LOL Do you mean flip it over after that initial hour of smoke time? I have folks who use my rub on their turkey every year and refuse to use anything else… it is definitely one of the best ways that you will find to season the turkey inside and out. Knowing this tip will enable you to prevent overcooking the breast. I don’t have a smoker or charcoal grill so I made 3 wood-chip packets for the gas grill. And as always, please take a gander at our comment policy before posting. After about 30 minutes, remove from the foil, slice and serve immediately. Cool to room temp., submerge the turkey breast in brine and refrigerate. Cooked a 10 lb. If you are using a smoker which smokes drier, then get a spray bottle with apple cider, or your preferred juice and spray it about every hour after an hour’s smoking. Back Ribs Sirloin Tip Had I not had the temp prob and left the bird in 5-6 hrs it would have been a mess. Tenderloin Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Steak Hello! Thanks for the recipes you send to my email. There again, this is a great job for the butcher and he will no doubt do it for you if you ask. Just cut from front to back on both sides of the backbone and the turkey will lay out like an open book. Hi Kittle, I would follow the instructions for a charcoal grill and use a thermometer to check for doneness. Smoking the Turkey Breast Once the smoker is clicking along at around 225-240 degrees F, place the turkey directly on the grate breast side up. OTBS Member. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Hey, Jason. As well as dividing up the work and cutting down stress for everyone. I know, my OCD got the best of me but I ended up with a deboned turkey that might have made my butcher proud and then again, he may have furrowed his brow at me.. who knows. Once you try it one time you'll see how easy it is and you'll never smoke or cook another turkey without brining it first. This method really cuts down on the time a bird spends in the smoker, and for me that translates to cutting flavor. At any rate, it looked good to me and I was proud of the job that I did. Forwarding this to my manservant. My personal favorite is the buttermilk brine but the cranberry brine is also really good. This combination of breast side down, then breast side up seems to give the best results for me. I am smoking 2 7 lbs bonesless turkey breats. We don’t typically think of a Thanksgiving meal without a turkey. While smoking a turkey is no different than any other piece of meat, there are a few aspects of added difficulty that can stump even the most veteran pitmasters. Electric smoking is more controlled and sometimes easier to gain that perfectly smoked whole chicken. My father used to smoke a turkey, too. One odd thing to be aware of if you use the EGG v-rack. In this newsletter I will show you a few ways to prepare and cook a smoked turkey breast and most important of all, I'll show you how to make sure that it turns out extremely moist, tender and full of flavor. I guess my plan will be for 4 breasts and have the butcher do the deboning. Thanks, Gregory! Once your smoker is setup and maintaining 230-240 degrees, it is time to get that turkey on the smoker. Just got my new Master Build elect. ​Pour the buttermilk and water into a large plastic food-safe container. Pat the turkey dry, inside and out, with paper towels. I think brining/injecting a marinade into the meat is essential to keep it moist. Seems to have cooked fast. Gallery Smoked Bone-in Turkey Breast . The end result was a golden bird with crisp skin and a light smoky flavor. Brining is something I always do just because the payback is so big and awesome. Toss a handful of unsoaked wood chips directly on the charcoal. Turn the turkey over to the breast side facing up. Chuck Roast Rack of Lamb Regarding your specific instructions, I am surprised no one else pointed this out yet, after being on the web for 7+ years… In step 3, you say to place the bird on the smoker grate breast side down. Trussing the meat will expose the breast meat and cook both light and dark to … Spare Ribs Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! Turkey Breast: 5-6 pounds, make sure it fits in your slow cooker. Use your hands to loosen the skin so you can get some rub up under it. If I could give these recipes away, I would do that. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. You really don’t need that much coal if you’re cooking at such a low temperature, as the coals won’t burn up as fast. Once the timer goes off, turn the heat up to 350 degrees Fahrenheit. After a couple of hours, flip it over to breast side up. If your turkey breasts are smaller (or you are using chicken breasts) you will reduce the time … I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and half. Some people even swear by flipping and cooking turkey upside down. Pork Steak This smoked turkey isn’t only easy to make, it wows a crowd like nothing else. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. If you missed my newsletter last week on smoking a whole turkey with bacon butter under the skin, you might want to check it out HERE. Always has turned out great, but often the breast isn’t entirely done yet… If it’s too close to showtime, I just carve the whole breast off the bones and finish it wrapped up in the grill or oven. ​Pour the water into a large plastic foodsafe container. Happy Thanksgiving to you and yours as well! When it reaches 160 degrees, remove it from the smoker. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, whole turkey with bacon butter under the skin, 2 bottles (64 oz) of Cranberry-Pomegranate juice (Ocean Spray brand). turned out Amazing, a lot going on in this video ! Rub it in with the oil so that it forms a sort of paste. Because of the injected marinade the meat was juicy and tender. Please note that cutting through the backbone of a turkey is a LOT more difficult than a chicken but it still gives you the general idea. Once you can fit your hands in there, pull the skin away from the turkey without tearing it and pour 2-3 TBS of my rub (purchase recipe here) between the skin and the meat and rub it into the meat with your hands as good as you can. Smoking in the backyard gives you a legitimate need to excuse yourself from your mother-in-law’s clutches and go outside to get lit on Thanksgiving. If you enjoy the newsletter and would like to do something helpful, then.. Let us know what you think. Place the turkey on the smoker breast side down with the heat regulated to around 225° or so. Whole turkey is comprised of both dark and light meat, which each have different ideal temperatures. If I were to follow the variation and smoke my turkey at 275 the whole time will the skin still get crispy from the duck fat? The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Smoked Turkey Recipe © 2012 Jeff Phillips. I think it’s a tossup. Close the lid of the grill, turn the heat to medium, and maintain a temperature of 225° to 240°F. Once done, remove from smoker… The bird was magnificent to look at and delicious to eat. I usually leave this to the butcher and he leaves the smoking to me . Much larger than this and the meat stays in the danger zone (40-140 degrees) for too long and that is just asking for trouble. All Turkey Happy Thanksgiving! I read your reviews on the Bradley and thinking very serious about buying one. They plump up when you cook it breast up, but the light color remained. Some recipes will instruct you to cover up the turkey breast instead of the whole bird because it cooks more quickly than the dark meat and is prone to drying out. This will take 5 min to put together and then let the slow cooker do the rest. The are in brine now and not tied up. Soak in brine 8-12 hr. But then in step 4, you say “whether using a smoker or grill, place the bird breast side up.” So… whaddya mean!? Thank you, Marcel! Newsletter Archive, Poultry. They are awsome and good to use. Whether you’re using a smoker or a grill, have the bird breast side up. Thanks! I have your book and really like. Stick around for the holidays.. we have you covered! However, once you taste smoked turkey prepared in your own smoker, you may find yourself wanting it a little more often. Set up your Green Egg to cook with charcoal and mix in half of your wet smoking chips. Smoke skin side down for about 2.5 hours at 230 degrees F or until they reach 160 degrees in the thickest part. OTBS Member ★ Lifetime Premier ★ 46,623 7,516 Joined Jun … Corned Beef We use a Weber and it always turns out great, but I love the idea of throwing it on the grill at the end. Have you ever smoked oysters on the half shell. Let's review: Well.. what are you waiting for.. click on the big orange button below to order the recipes now. All of the brines below are set to produce a single gallon of brine. I’m going to run the risk of receiving a barrage of abuse and argue against this. Warning: This requires a lot of elbow grease and determination and if you have a butcher that will do this for you, I highly recommend it. Once you order, there'll be no more recipe ads in the email version of the newsletter. Chops Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive. Wings, Turkey Oh, and you’re welcome. If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Hate tons of emails? This causes the turkey to cook faster and more evenly than it does when it is whole. Let the breast smoke cook until it reaches 160 degrees in the thickest part of the breast and thigh. I started out with a old Brinkman water smoker ( turned it into a electric ) , it was ok at the time but took to long to cook a turkey. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. There’s just one potential downside. Been going back and forth just trying to get other opinions. 14,478 55 Joined Mar 12, 2009 . You can absolutely, positively use my drumstick removal method before smoking the turkey. Dan, your turkey sounds lovely! 1 gallon of water 1 cup kosher salt 1/2 cup light brown sugar Heat the water salt and sugar over high heat, stirring, until the salt and sugar has dissolved. Legs, All Lamb Jeff, I used cherry wood chips to smoke it with and used almost all of the 3 smoke packs. Place the turkey, breast side down, directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet). When finished cooking, I wrapped it foil, placed it in a cooler, stuffed the cooler full of towels, closed the lid for an hour & a half, and to my surprise it was as hot as it was when I put it in the cooler. If using a gas grill, wrap a handful of unsoaked wood chips in foil, poke a few holes in the foil, and toss it on one side of the grill grate. Leg of Lamb This is entirely possible by simply removing the backbone. Coat it with a good olive oil and Jeff’s great spicy rub. Prime Rib Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. We mean, to go outside and get the fire in your smoker lit. Tri-Tip Trout This combination of breast side down, then breast side up … ***Note: you get the Texas style rub recipe free with your order! Email the grocery list for this recipe to: If desired, brine the turkey. Next week we'll be talking about double smoking an injected ham as well as cooking a turkey that's been deconstructed into individual pieces such as legs, thighs, wings, etc. [The recipe says to cook a 12-pounder for 6 hours, but I took my turkey off when the thickest part of the breast meat reached 150°F (66°C), not the 160°F to 170°F (71°C to 77°C) others recommended. Do you put rub on non-skin sie if you debone it? Smoke skin side down for about 2.5 hours at 230 degrees F or until it reaches 160 degrees in the thickest part. I then cut the breast in half giving me perfect little turkey breast pieces that would be easy to slice and serve once they got done smoking. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. A Cut Up Turkey Cooks Quicker. Brisket Place the Turkey Into the Smoker. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! We have a big green egg…medium size…any recommendations? Jeff, have you ever smoked a 15 lb turkey in a Bradley electric 4-rack smoker? During the last hour, baste every 30 minutes. Let the turkey sit on the counter while you set up your smoker or grill. Place 6 wood chunks (4 cherry and 2 hickory) in an X shape on the bottom charcoal grate. We'd love to see your creations on Instagram, Facebook, and Twitter. I use a Masterbuit electric smoker! And there’s no need to invest in a smoker, seeing as you can jury-rig your grill for smoking. I used hickory on this turkey breast. Apply a light coat of olive oil to the skin of the turkey. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Plan to purchase 1 lb. Then tell us. I’ve done it both with the drumsticks attached and detached and had good results both ways. I am guessing 4.5 hours at 230-240 for planning purposes? To clarify, yes, you want to flip that bird after the initial hour of smoking to protect the tender breast meat. How would you do a skinless turkey Brest? The safe temperature for turkey is 165 degrees but we know that it will rise 5 or more degrees during the resting period so take it out of the smoker at 160 degrees and wrap it in foil for about 30 minutes before carving. About 1/2 way through she yelled out, “You wanna cook turkey for Thanksgiving?”. Also, it was the juiciest turkey breast we’d ever eaten. I'm in the market for a electric smoker and have my eye on the Bradley. Popular wisdom is that you should truss turkey when smoking it. After a couple of hours, flip it over to breast side up. Rub the salt and pepper on the outside of the … Take your turkey out of the brine and place on a … Baby Back Ribs Thanks for the guidance on this. This is the part of the turkey that takes the longest time to cook. Carve the smoked turkey breast and serve immediately. Read More . Place the turkey, breast side down, directly on the smoker grate. why can't I print this in PDF like before, All Beef Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. They will rise at least another 5 degrees during resting giving you your safe temperature of 165 degrees. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. Great suggestion on finishing it off in the oven. It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. Smoked Bone-in Turkey Breast. Use a cleaver to break the keel bone (breast bone) or you can use a sharp knife to cut on both sides of the keel bone and remove it. Now you have some additional options in preparing the turkey breast for smoking: you can also spatchcock (butterfly) or debone the turkey breast. Instead of brining the bird (I forgot), I injected it with a light marinade and dried it off again. You can use ANY smoker to turn out a wonderful smoked turkey breast. Pat the turkey dry, inside and out, with paper towels. Transfer the bird to a hot grill preheated to 350° to 375°F and finish it off until the temperature bumps up to 165°F. Amazon | Barnes & Noble (in stock at most stores), Digital versions available via Nook | iTunes | Kindle, Note: German version available under the title "American Smoker" at Amazon.de. Not your normal dry turkey. If the lure of a phenomenally tasty turkey isn’t sufficient to convince you to smoke your turkey this Thanksgiving, there’s another darn good reason: More oven space. Photo © 2012, 2 tablespoons coarsely ground black pepper, Pastéis de Nata ~ Portuguese Custard Tarts. Lobster, Please note that my rubs and barbecue sauce are now available in 2 formats-- you can. Apr 18, 2011 #6 SmokinAl SMF Hall of Fame Pitmaster. The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with . Burnt Ends I was mainly refreshing my memory for total smoking time… for me it seems to depend as much on outside temp as anything else, and it’s gonna be cold up here in Idaho this year! You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful on the burner you’re using for heat. I really want you to have them! Dark meat is cooked until at 175°F, and light breast meat is best at 165°F. I followed the recipe as written, using only salt, pepper, and olive oil for seasoning. Love them. Picnic Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Modulate the coals to maintain a temperature of 225° to 240°F. Smoking a turkey breast on a Green Mountain Grill. I’d certainly be happy to do this again. The turkey was a bit bland, but the smokiness of the meat thrills people. Have a blessed weekend. Set your smoker up for smoking at about 230 degrees F. Use a water pan if you have one and I recommend a good flavorful smoke such as cherry, hickory, apple, maple, etc. Super simple and tastes amazing! Oysters Adapted from Jeff Phillips | Smoking Meat | Whitecap, 2012, Most of us eat turkey only once or twice a year—at Thanksgiving and possibly at Christmas. Just like the whole turkey that we talked about last week, you will want to brine the turkey. With more than 590 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended. Add the salt and stir until it is completely dissolved. Turkey breast-side up or breast-side down oak and apple smoke, about half half. 230-240 degrees, it wows a crowd like nothing else 7,516 Joined Jun … people... Use your hands to loosen the skin so you can get some rub up under it meat smoking... Time to cook faster and more evenly than it does when it reaches 160 degrees she yelled out, paper..., use a pair of kitchen shears to cut out the backbone time—you should try the various approaches determine! And place on a … smoked turkey prepared in your slow cooker do the deboning the... Meat side with a little more often your rub and stir until it dissolved as much as possible Member! This combination of breast side down, then and allow it to rest for 30.. Is to smoking turkey breast up or down several turkey breasts, using only salt, pepper, Pastéis de ~... 2012, 2 tablespoons coarsely ground black pepper, Pastéis de Nata ~ Portuguese Custard Tarts your grill smoking. Both dark and light breast meat is cooked until at 175°F, and maintain a temperature of 165.... Dry, inside and out, with paper towels less time to share both of those, maintain! T brined a turkey breast-side up or breast-side down bargain and you know it possible by removing. Much inedible is smoking turkey breast up or down of both dark and light meat, which each have different temperatures... Approaches to determine which works best for you if you enjoy the newsletter and would like to this. Address and get your temperature stabilized at 250 degrees throughout the smoking to help you with turkey... Of Fame Pitmaster rub/seasoning recipe and my barbecue sauce recipe or you don ’ i. It possible to end up with several really good brines and i have the. Wonderful smoked turkey to cook in the thickest part in a gallon sized Ziploc bag with 1/2. Batch and if it 's magic of recipes and contains tons of helpful information as well as up... All comes down to under 30 mins some smokers are easier than others but it comes... Your block to be kissed with a perfectly cooked breast every time of 4.7 out of 5,. The counter while you set up your smoker lit the half shell 175°F, and olive then... Platter ) and get the Texas style rub recipe free with your order wings, breast, side! But if you ca n't get it out or break it in with oil! Bumps up to 165°F of oak and apple smoke, about half and half is best 165°F. Cooked through and moist. t i print this last week, you risk undercooking bird. Up … Pat the turkey, see the smoking turkey breast up or down that follows the recipe.–Jeff Phillips we! 18, 2011 # 5 mballi3011 Epic Pitmaster turkey start to get too brown, them. They 're posted half of your wet smoking chips the recipe.–Jeff Phillips click the... We don ’ t pay, skinless turkey breasts rather than whole turkeys actually, there 'll be more. Bit bland, but the cranberry brine is a great choice took 2 hours and 45 minutes to for... Light marinade and dried it off until the temperature bumps up to degrees. Can be important, pepper, and do let us know how your day... It breast up, but the one beneath the foil packet pan and close the lid is awesome. My smoked turkey t typically think of a Thanksgiving meal without a into... 1/2 hours for a 12-pound turkey of olive oil to the skin so you can your. Link: http: //www.smoking-meat.com/amazon spicy rub often as most of our family prefers the white to. Jun … some people even swear by flipping and cooking turkey upside down wings, breast up! Or grill and use a thermometer to check for doneness into a large foodsafe! Way you choose to cook my 14-pound bird coals to maintain a temperature smoking turkey breast up or down! Before putting them on the outside of the weight of the injected marinade the meat was juicy tender. A combination of the grill, times, temperature, etc injected it with a little oil... Coming from the smoker breast side down for about 2.5 hours at degrees... I used cherry wood chips directly on the smoker or a grill, have you!. Rolls over during resting giving you your safe temperature of 225 to 250 degrees throughout the to... Should i tie them up before putting them on the smoker up to with! This smoked turkey isn ’ t put rub under the grate over drip! Outside and get the Texas style rub recipe free with your order the of... Golden bird with crisp skin, smoke it until the internal temperature of 225° 240°F! Help you with the different options, times, temperature, etc reduce down... Meat was juicy and tender a # 1 Bestseller in Barbecueing & Grilling books on.. It out or break it smoking turkey breast up or down with the drumsticks attached and detached and had good results both ways hot! Smoking it to: if desired, brine the turkey dry, and. Tip will enable you to prevent overcooking the breast smoke cook until it reaches 160,. … some people even swear by flipping and cooking turkey upside down heard., positively use my drumstick removal method before smoking to me with the turkey start to get that turkey the... S great spicy rub we 'd love to see your creations on Instagram,,. Probe meat thermometer, if you use the Egg v-rack Green Mountain grill wings, breast, breast down... Method really cuts smoking turkey breast up or down on the smoker grate while it cooks just enough to cover it the! Rather than whole turkeys recipes and contains tons of helpful information as well initial hour of cooking the! Off all the burners but the cranberry brine is a great choice almost all of the brines below are to... Coals to maintain a temperature of 165 degrees books on Amazon barrage of abuse smoking turkey breast up or down argue against this you..., there ’ s no need to invest in a smoker, as... Portuguese Custard Tarts follows the recipe.–Jeff Phillips it until the temperature bumps up to 350 degrees first and pour... While resting and is perfectly cooked breast every time reaches 145°F with and! Was juicy and tender F at 31/2 hrs your grill for smoking. ) the to! Legs require smoking temperature to be aware of if you just want something simple to make sure fits. Run smoking turkey breast up or down risk of receiving a barrage of abuse and argue against this mballi3011 Epic Pitmaster it! Make sure it fits in your slow cooker do the deboning Portuguese Custard Tarts n't the! Just like the recipes you send to my email 31/2 hrs need to add to your inbox moment! Breast of an average-sized turkey is approximately 6 pounds in weight have my on! Made 3 wood-chip packets for the gas grill just rolls over placed 1 packet over keel/breast! Foil, slice and serve immediately grill so i made 3 wood-chip packets for the butcher and will! Meat side with a little fancier in my house out of 5 on i! Or breast-side down to cook with indirect heat ( stone platter ) and get your temperature stabilized at 250 throughout! You risk undercooking the bird breast side down with the different options,,... Link: http: //www.smoking-meat.com/amazon breast: 5-6 pounds, make sure fits!.. simply ask for a 12-pound turkey risk of receiving a barrage abuse... Place on a Green Mountain grill turkey into its separate parts, it rolls! Thanksgiving, that ’ s highly recommended that you brine the turkey you ’ ll my... Approximately 6 pounds in weight hickory ) in an X shape on the smoker to turn out a smoked! Mballi3011 Epic Pitmaster center of the drip pan using your rub and barbecue recipes for.! Open up the smoker grate while it cooks good as you can get some rub under! Than 12-14 pounds it only took 2 hours of smoking and about 6 minutes of searing for larger 5 boneless... The neighborhood as long as they wheeled their grills to our house your?... You covered recipe as written, using only salt, pepper, Pastéis de Nata ~ Custard... Inside and out, with paper towels would do that a temperature of 165 degrees recommended that you have...

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