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Smoked some turkey breast this morning.
Posted on 11/22/24 at 11:15 am
Posted on 11/22/24 at 11:15 am
Having our work feast and decided to smoke some bone in turkey breast. I did a 24hr wet brine with Meat Church's mixture, 24hr dry brine with Meat Church Holy Voodoo seasoning and injected right before throwing on the Camp Chef pellet smoker.
Threw them in a roaster to keep them warm until lunch time. Definitely my favorite way to enjoy turkey.
Threw them in a roaster to keep them warm until lunch time. Definitely my favorite way to enjoy turkey.
4
Posted on 11/22/24 at 12:20 pm to tke_swamprat
What do you inject with? My wife was thinking about injecting with just butter and Cajun Two-Step Fire. We've never done injections on food before.
Posted on 11/22/24 at 12:38 pm to tke_swamprat
Looks delicious. I would eat a good turkey sandwich right now with that!
Posted on 11/22/24 at 12:47 pm to deeprig9
Tony's Cajun Injector Butter. Sometimes I'll add some hot sauce to it.
Posted on 11/22/24 at 12:59 pm to tke_swamprat
I used the Meat Church brine last year and the turkey came out amazing. Yours looks fantastic.
Posted on 11/22/24 at 1:02 pm to Brisketeer
This was my first time using it also. I always enjoy their seasonings when smoking meats.
I plan to use the 2 carcasses to make a stock and then make a large smoked turkey gumbo.
I plan to use the 2 carcasses to make a stock and then make a large smoked turkey gumbo.
Posted on 11/22/24 at 3:09 pm to tke_swamprat
What temp did you smoke them at and approx cooking tome? Did you pull at 165?
Posted on 11/22/24 at 3:41 pm to 3TimeAllParish
225. I did go up to 250 after 2 hours because I was trying to get them done before I had to leave for work at 8:45. I smoked them for 4 hours. One was pulled at 163. The other was at 155. I finished the other one in the roaster at work. They were both really moist/juicy.
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