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Help Smoking a Turkey Breast
Posted on 11/20/12 at 8:38 am
Posted on 11/20/12 at 8:38 am
I've bought an electric smoker and made some good ribs and burgers. Mom is wanting me to smoke a turkey brest (8-9 lbs). Any ideas for brining, rubbing, injecting, temp and length of cooking. Basically looking for the whole recipe. 
TIA
TIA
1
Posted on 11/20/12 at 9:13 am to chuckitdeep
Brine in apple juice, citrus, sugar, salt, cayenne. Brine in fridge for 12 hours. Wash it off and dry it well.
Rub with garlic powder, paprika, cumin, cayenne, etc.
Smoke at 225 - 275 breast side up for around 30 minutes per pound until you reach an internal temp of 160. Then wrap it breast down for a while so it can finish. Use pecan, fruit wood.
There are lots of places online that can help.
Rub with garlic powder, paprika, cumin, cayenne, etc.
Smoke at 225 - 275 breast side up for around 30 minutes per pound until you reach an internal temp of 160. Then wrap it breast down for a while so it can finish. Use pecan, fruit wood.
There are lots of places online that can help.
Posted on 11/20/12 at 9:44 am to swampdawg
quote:
Brine in apple juice, citrus, sugar, salt, cayenne. Brine in fridge for 12 hours. Wash it off and dry it well.
Rub with garlic powder, paprika, cumin, cayenne, etc.
Smoke at 225 - 275 breast side up for around 30 minutes per pound until you reach an internal temp of 160. Then wrap it breast down for a while so it can finish. Use pecan, fruit wood.
This is a fantastic recipe, but if you want to go it simple (since it's your first time)use 1 cup salt to a gallon of water. Brine over night. Wash well and sprinkle with garlic and black pepper. Smoke until it hits 160 and IMMEDIATELY take off.
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