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Back - with a question - smoked Turkey

boatbumboatbum Posts: 1,273

Havent been posting much lately - but still read regularly and enjoy.

I am wanting to smoke a boneless Turkey breast - looking for input.

My concern is it drying out.  Is that valid?  Should I brine?

How would you cook it?

Havent bought anything yet, so no idea about the size.   Any general guidelines about minutes/pound?  temp?

Thanks in advance

Cookin in Texas
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Comments

  • lousubcaplousubcap Posts: 6,647

    Here's a recent link to a thread that may help-

    Smoked Cajun Turkey Breast 

    Louisville   L & S BGEs 
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  • MickeyMickey Posts: 16,468
    Or just do a whole smaller turkey. Spatchcocked Turkey (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Or, just add a package of legs extra. I do not brine the turkey. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub (see below) Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180 Please let set for 20 to 30 mins to rest before cutting. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • boatbumboatbum Posts: 1,273

    Great feedback.  Will think about doing the spatch of a whole.   I did like the thread that lous provided from Griffin's cook.   Thats kinda what I was thinking about.

    Might try this weekend depending on the weather.

    Cookin in Texas
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  • MaskedMarvelMaskedMarvel Posts: 1,315
    boatbum - I'm thinking about switching to a boneless turkey for next week's spatchcock.  How'd this turn out?

    Large BGE -- Greensboro!


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  • GQuizGQuiz Posts: 685
    @mickey, do you put the rub under the skin or do you just apply liberally on the outside?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • MickeyMickey Posts: 16,468
    edited July 2013
    GQuiz said:
    @mickey, do you put the rub under the skin or do you just apply liberally on the outside?

    Just the outside. Bet better under the skin but I just never think of it. Don't toss the neck or gizzard, put on rub and cook it. Very good after 30 mins, Also extra leggs
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GQuizGQuiz Posts: 685
    Thanks @mickey. A 10-12 pounder can be cooked in 90 minutes? Cooking to temp, of course.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • MickeyMickey Posts: 16,468
    edited July 2013
    GQuiz said:
    Thanks @mickey. A 10-12 pounder can be cooked in 90 minutes? Cooking to temp, of course.
    <90 at 400 Direct, raised.... and spatchcocked
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,468
    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GQuizGQuiz Posts: 685
    I guess it's time to procure some big boy pants and give it a try soon. Looks delicious @Mickey. Thanks for the pic.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • CANMAN1976CANMAN1976 Posts: 1,558
    Would regular ground coffee work ? Haven't seen expresso round here.
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
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  • MickeyMickey Posts: 16,468
    edited July 2013
    Would regular ground coffee work ? Haven't seen expresso round here.
    Yes but look a little harder for fine grind.
    image<img src="http://cdn.vanillaforums.com/
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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