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Turkey Breast

gte1gte1 Posts: 376
edited August 2012 in EggHead Forum
Planing to do turkey breasts tonight. No not these: got some from the store. Any suggestions, temp, direct, indirect, etc.


  • nemonemo Posts: 111
    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
  • gte1gte1 Posts: 376
    About how long did they take to get to temp? Much over an hour?
  • lousubcaplousubcap Posts: 16,216
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • gte1gte1 Posts: 376
    Did indirect 375-400 with a little cherry wood, came out great!
  • TjcoleyTjcoley Posts: 3,528
    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
  • gte1gte1 Posts: 376
    One of the woods I haven't tried yet. I will have to get some
  • tjvtjv Posts: 3,715
    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.....

    t ACGP, Inc.
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