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First attempt at smoked turkey breast

9 pounds. Rubbed with Mickey's. On a V rack. 300 indirect. Wish me luck.

Comments

  • fljoemonfljoemon Posts: 750
    That looks good. Good Luck!
    LBGE & Mini
    Orlando, FL
  • NanookNanook Posts: 846
    Looking good. Can't wait to see how it turns out!
    GWN
  • Was just thinking about doing one myself. Did u brine it? Let us know how it turned out.
  • SGHSGH Posts: 23,429
    @mrw123‌
    Good luck! Hope you knock it out of the park!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Richard FlRichard Fl Posts: 8,163
    Yours look EGGcellent.  Have a 7 pounder drying in the frig after 48 hour brine as I type.
  • mrw123mrw123 Posts: 193
    Well, it looks good and tastes ok, but I don't consider it a success. I had trouble getting the temp to stay at 300 so it cooked a little hotter than I wanted for a good part of the cook (around 330). I also got lazy and forgot to check it so it ended up getting pulled at 175 instead of 160. That was ENTIRELY operator error. Finally, it didn't get as much smoke flavor as I'd prefer and I think I need a different rub. I've loved mickeys on everything I've tried, but it just didn't do it for me on this turkey. Live and learn! The next one will rock!

    And to answer a question posed--I did not brine. I wasn't sure whether I needed to brine a kosher turkey.
  • jlsmjlsm Posts: 968
    edited July 2014
    Don't brine a kosher bird. Kashering involves salt. My smoked turkey breast never comes out as smokey as I would like, either. It's still good, just not as I would like.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • YEMTreyYEMTrey Posts: 5,023
    This thread prompted me to get a turkey breast out of the freezer for a smoke this weekend.  Thanks!
    Steve 
    XL and a Mini Max Egg in Cincinnati, Ohio

  • LegumeLegume Posts: 6,737
    The best luck I've had with turkey breast taking smoke is when I cook the boneless turkey rolls that come frozen in the supermarket.  You can get them either breast only or light and dark meat.  Basically a couple of boneless turkey breasts rolled together in a net.  They kind of fuse together when you cook them and are really easy to slice for sandwiches. Maybe it's the lack of skin, but they take smoke really well.
    Austin, TX
  • jlsmjlsm Posts: 968
    Thanks, @Legume. Perhaps they take smoke better because they need to cook longer.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • GrillmagicGrillmagic Posts: 1,544
    I love turkey off the BGE but most bone in turkey breast around here come injected which is not my first choice, when I find the non injected ones I buy 4 or 5 and freeze them. I always brine the non injected ones and they are always a hit.
    Dimondale, Michigan XL BGE
  • SGHSGH Posts: 23,429
    @mrw123‌
    If it looked good and tasted good that's a win brother. You are being to hard on yourself. Hey things go wrong and we all let the temp get away from us. That's just part of live fire cooking. It looks excellent to me. Nice job! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • THEBuckeyeTHEBuckeye Posts: 3,746
    I attempted a half great - about 3 lbs.  Turned out just ok - a bit on the too dry side. I think my sin was letting it get to room temp before I cooked her. Had trouble with the temp too. Too hot for a spell. 
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
  • danv23danv23 Posts: 723
    edited July 2014

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • mrw123mrw123 Posts: 193
    I'll definitely try again soon. Thanks for all the encouragement! Next time I'll monitor temp much better. I think I'll also try a lower temp and more wood to try to get more of the smoke flavor I want. In the meantime, I have plans for another brisket (my 4th) on Thursday. Always important to have something to look forward to......
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