Baby backs and Turkey Breasts

TarHeelBBQ · February 15

I am doing Baby Backs and Turkey Breasts on Sunday. What time and temp should i use? I've got several different versions in the past. It's been about a year since I have smoked ribs. thanks, TarHeelBBQ

Eggcelsior · February 15

Car Wash Mike Ribs

This is a great way to do it. I have yet to do a turkey breast on the egg.

Solson005 · February 15

Great minds think alike. :-B

I just got back from sam's club and will be making ribs and a turkey breast tomorrow. I haven't made my plan either but I'll be tuning in and I'll post what I do tomorrow.

My normal method is similar to the one @Eggcelsior mentioned. I just got a small turkey breast so I will probably inject it, slap on some rub, and cook to temp, probably won't take very long at all.

jlsm · February 15

I would suggest that you brine the breast overnight (lots of recipes on the Web). I usually use the Simon and Garfunkel rub: a mix of salt, pepper, sage, rosemary, and thyme soaked in oil for at least a half hour. Even at a low temp, 250 or so, it doesn't take long to smoke a breast.

TarHeelBBQ · February 17

i went to the harris teeter today to get the baby backs. they were $21 per RACK!!!! So i went to option two. I am doing two whole chickens tomorrow. I am going to take one and use it for typical BBQ chicken tomorrow night and i'm going to take one and make smoked chicken salad out of it. I am also doing turkey for the week as well. It's been a long time since I have smoked chickens and turkeys. Hopefully they will turn out. Smoking with apple chips because Lowes didn't have any pecan chips. I will post tomorrow.

Mayberry · February 17

Sounds great. If you have a chunk, or some chips, of cherry, mix it with the apple. Very good blend of smoke for chicken. And as with a lot of things smoked, the chicken salad will be so much better after the first day. There's something about cold leftover smoked meat that just tastes better in salads and casseroles after its had a night or so in the fridge. The smokiness just gets stronger.....mmmmm mmmmm. ~:>

Solson005 · February 17

Yikes! I got mine at Sam's club for $20.30 for a three pack and did made them today. I injected the turkey breast with Tony Chachere's injectables butter and used Dizzy Pig Shakin the Tree rub. I threw it on the top rack and it took around a hour and a half to two hours for a small turkey breast. I pulled it at 162° (i was eating ribs and heard the digiQ beeping) I used apple and cherry wood but not sure if anything was left by the time the turkey got on.

Maybe do everything at 350° I've done a whole turkey that way and they turn out good. I haven't gone higher and stay 300° or below when I have done just breasts. This is only the second one i've done for weekly sandwhiches.

TarHeelBBQ · February 17

those ribs and turkey look great!! You got a nice deal on the ribs. a third the price of what Harris Teeter wanted to charge. I've decided to smoke at 325 until 165 internal

Solson005 · February 17

Thanks I did Car Wash Mike's Baby Back Rib Class which was close to my method before but these turned out great! I will make a post tomorrow. Sounds like a good plan for the turkey did you inject or brine it?

TarHeelBBQ · February 17

The yard birds are finished. I couldnt get the turkey breast thawed. Once thawed i started them in the oven. Now finishing them on the egg. I'm not very hopeful on the turkey

Solson005 · February 18

The chickens look great! I let my turkey hangout in the fridge for a couple of days and it was pretty small. I haven't cut it yet so I'll know tomorrow. I think I might do some spatchcock for lunches next!

Plano_JJ · February 18

LOL, that looks like the turkey breast I did today and the one I thought I ruined. Rock on.

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