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smoking a turkey breast

edited 10:03AM in EggHead Forum
Help! Ineed to smoke a 6 lb turkey breast on the Egg. I have done a large turkey in years past but don't know if I should use a different temperature, cooking time, etc. How about rubs?

Comments

  • Tim MTim M Posts: 2,410
    MAUREEN ,[p]Here is how I do mine. This is a 6-8 lb fresh breast. 350 deg for 2.5-2.7 hrs. No wood chips, olive oil coat.[p]Link below has more pictures[p]Tim
    [ul][li]Tim's Bge site[/ul]
  • Tim M,
    Any advantage / disadvantage to placing the breast on the rack inverted?[p]Thanks, Mike

  • BordelloBordello Posts: 5,926
    Tim M,
    I just got back from the store and my local market had fresh butterball "chicken". I do assume (I know, assume means, makes an a-- out of U and me)that yours is a turkey breast, also I believe you mentioned it came in a net. Is that correct?????? I will go to another store and look, have not decided for sure if I will try a breast of small hen.
    Thanks,
    New Bob

  • Tim MTim M Posts: 2,410
    turkey2.jpg
    <p />Mike_W,[p]I do mine breast up. I set my drip pan on 3 firebricks so the drippings don't burn. The hotter side near the dome so I want the breast up in the hotter air. [p]Tim
  • Tim M,[p]Thank You, Mike

  • Tim MTim M Posts: 2,410
    turkey12.jpg
    <p />New Bob,[p]Mine are usually Shady Brook farms. I don't know why but that's what the wife brings home. I call them Butterballs like we call Polders - Polders. These are fresh, never frozen non-injected breasts. This was last years pre cooking test.[p]Tim[p]
  • BordelloBordello Posts: 5,926
    Tim M,
    Thanks, a picture is worth a thousand words. Guess my problem might be, I no longer have either wife to bring me anything. Helps to keep me skinny.
    New Bob

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