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Turkey Breast
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gte1
Posts: 379
Planing to do turkey breasts tonight. No not these: http://eggheadforum.com/discussion/1143086/how-many-of-these-will-fit-on-a-lbge#latest got some from the store. Any suggestions, temp, direct, indirect, etc.
George
Comments
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Smoked one a week ago. Did it like spatchcock chicken....used TxBBQ rub, set dome temp at 375*, smoked indirect (normally do direct for spatch chicken) till internal temp of 160*, pulled and covered with foil for 15 min. Was great...also had turkey sandwiches for a week.Fairview, Texas
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About how long did they take to get to temp? Much over an hour?George
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Did one spatchcock style (6#'s) around 10 days ago-direct, raised grid at around 375+/- for about 70 mins to 160 or so in the breast-good eats!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Did indirect 375-400 with a little cherry wood, came out great!George
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Try pecan wood smoke for turkey. Great flavor and excellent dark brown color to the skin.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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One of the woods I haven't tried yet. I will have to get someGeorge
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I start with a direct raised grid set-up, then about half way through switch to indirect. Use cherry wood, adds a nice redish color.....twww.ceramicgrillstore.com ACGP, Inc.
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