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smoked turkey breast

greeneggpocgreeneggpoc Posts: 9
edited 7:51PM in EggHead Forum
I have a whole turkey breast on the egg now. Any suggestions as to the pull temperature????


  • greeneggpoc,165F seems to work for us.

  • thirdeyethirdeye Posts: 7,428
    greeneggpoc,[p]When my internal temp hits 140°, I close the vents down and let it creep up to around 155°, then I pull it. I sneak the probe out just long enough to make sure the juices will be clear, then put the probe back in. I rest in a cooler for 30 minutes or so, then slice.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I'd take it off the fire at 160, tent loosely with foil for 20 minutes and then slice. That should end up with a breast in the 165 degree range.[p]TNW

    The Naked Whiz
  • greeneggpoc, I pull it at 157 and foil. Turkey breast begin to dry out pretty rapidly as they approach and go past 165 degrees. It will keep going up in temperature after you pull it.

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