close

Privacy guaranteed - Your email is not shared with anyone.

Smoking Turkey Breast

Discussion in 'Food Forum' started by California Jack, Jan 21, 2008.


  1. California Jack

    California Jack
    Expand Collapse
    Millennium Member

    Joined:
    Aug 2, 1999
    5,264
    0
    Got a new smoker for xmas, a Masterbuilt. Having fun with it, so fae done 4 chickens, a brisket and I have a Boston Butt going as we speak. Next is a turkey breast. I plan to brine it and than smoke it over either hickory or mesquite.

    So my question is about how long will I need to smoke a turkey breast? I know to use a meat thermometer, but in planning I need an estimate on how long it will cook.

    Any thought on brining?

    Thanks,
    Jack
     
  2. jason10mm

    jason10mm
    Expand Collapse
    NRA-GOA-TSRA

    Joined:
    Jan 27, 2001
    1,908
    47
    Location:
    Clarksville, TN
    go to www.virtualweberbullet.com

    Not the same smoker, but a TON of good advice and recipies.

    I have the bullet and failed on my first smoke. It was a whole chicken and I couldn't get it hot enough. It was a cold and very windy day though, so I think I didn't have enough charcoal to compensate. The cooked parts tasted good though :)
     

  3. Garweh

    Garweh
    Expand Collapse
    CLM

    Joined:
    Aug 12, 2002
    321
    5
    Location:
    Upstate New York
    Assuming a 7 to 8 pound turkey breast, I smoke mine at 225-250 degrees F for approximately 4 hours. I have smoked many turkey breasts and have never brined any. IF properly smoked, the turkey should remain moist. I usually use a rub. I can see the advantage to brining for extra flavor, but it could clash with the smoke flavor.
     
  4. Seafarer12

    Seafarer12
    Expand Collapse

    Joined:
    May 24, 2007
    375
    0
    Location:
    Austin, TX
    I always brine my turkey. It comes out great. I also use one of those thermometers on a cord that you leave in the meat and can set it to alarm at a temp. It comes out better than turkey breast in the deli case without all the extra crap. I usually brine with salt, sugar, garlic powder, and sage.
     
  5. California Jack

    California Jack
    Expand Collapse
    Millennium Member

    Joined:
    Aug 2, 1999
    5,264
    0
    It is done. Brined for 24 hours in salt, water, sugar and teragon. On the smoker for 4.5 hours. Smoked over mesquite.

    For my first turkey breast attempt I was pleased!

    Thanks for the input everyone.
     
Loading...
Similar Threads Forum Date
wonder why you can't find a frozen turkey breast in the supermarket? The Okie Corral Sep 1, 2015
Smoking Okie Memorial Area Mar 2, 2009
Smoking/BBQing Turkey Food Forum Nov 24, 2004
Smoking The Lighter Side Dec 17, 2003
I Need Turkey Smoking Tips Please Food Forum Dec 9, 2003
Duty Gear at CopsPlus