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Started By
Message
Smoke turkey breast
Posted on 2/3/23 at 5:08 pm
Posted on 2/3/23 at 5:08 pm
I have a small,3lb breast I plan on putting on the smoker tomorrow. Inject it tonight or no? Internal temp to get to?
4
Posted on 2/3/23 at 5:11 pm to JBM210
165 is the internal temp.
Inject it tonight? Sure.
Inject it tonight? Sure.
Posted on 2/3/23 at 6:02 pm to JBM210
Pull at 160°, it will get to 165° while resting.
Butter bath.
Butter bath.
Posted on 2/3/23 at 7:57 pm to List Eater
quote:
Pull at 160°, it will get to 165° while resting.
Butter bath.
This right here
Posted on 2/3/23 at 8:08 pm to ForLSU56
yep, just season, put that baby on the pit, pull and wrap in foil with butter.
its the easiest thing to cook on a smoker. and it turns out fantastic.
its the easiest thing to cook on a smoker. and it turns out fantastic.
Posted on 2/3/23 at 8:15 pm to List Eater
quote:
Pull at 160°
Posted on 2/3/23 at 8:18 pm to JBM210
No don’t inject. I bet if you read the packaging it will say something like salt solution added etc. A bunch of,those are pre brined. I wrap mine after a couple, to few hours with a stick of butter in foil, Then save that after it’s done to dip slices in, cardiologist be damned
This post was edited on 2/3/23 at 8:21 pm
Posted on 2/3/23 at 11:38 pm to SingleMalt1973
Pull it at 150-155°
Posted on 2/4/23 at 7:16 am to JBM210
Heath Riles honey smoked turkey breast
Been using this method for last few thanksgivings. Comes out incredible.
Been using this method for last few thanksgivings. Comes out incredible.
Posted on 2/4/23 at 7:23 am to ruger35
[/quote]
^This.
Pull, tent and let it rest. Carry over will get you to 160’s. If you cook to 165F will be drier.
quote:
Pull it at 150-155
^This.
Pull, tent and let it rest. Carry over will get you to 160’s. If you cook to 165F will be drier.
Posted on 2/4/23 at 6:58 pm to DocHolliday1964
Thanks everyone. This came out fantastic. Pulled at 155 then pats of butter everywhere. Wrapped in foil and let rest. I even got an OMG from my wife??
Posted on 2/4/23 at 11:47 pm to JBM210
Glad you didn’t listen to all these guys that like dry white poultry meat. Chicken/Turkey Breast is done at 155. Pull at 150 and rest for 15 mins to hit 155. The 165 number is for dark meat, and honestly dark meat is best around 175 on Turkey to make it a little more tender/pull better.
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