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Smoked Turkey Breast question

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Unknown
Unknown
edited November -1 in EggHead Forum
I did my first turkey breast on the egg this weekend. I stabilized the egg at 300, added some apple chips that I had previously soaked, and put the turkey breast on. It took about 1:45 to get to 170 internal temp. I left it on for another 15 minutes and it came off at somewhere between 175 and 180.[p]I have never sliced into a juicier turkey breast in my life! My mother-in-law wouldn't believe me when I told her it was done. The only thing that disappointed me was the lack of smokey taste.[p]Could I get some suggestions on how to get a smokier taste in the bird? Thanks![p].[p]

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    RamblinWreck,
    I LOVE smokey-tasting turkey. My usual "drill" is to use 3 or 4 chunks of wood, depending on size. One right in the center, the others at various distances from the center so they can smolder as the burn spreads.[p]Apple is great. Looking at your handle, you might find some peach chunk. Every bit as good.[p]Ken
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  • Big-R
    Big-R Posts: 36
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    RamblinWreck, two ways.......
    Use more wood, chunks are best cause they last longer
    Use stronger wood.... hickory, mesquite will give more smokey taste.[p]Randy

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  • Tim M
    Tim M Posts: 2,410
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    RamblinWreck,[p]I don't care too much for a lot of smoke, but adding more chunks of wood should do it for you - no need to soak them either as that doesn't make them smoke more. You might try using a lower dome temp for the first 20 min or so and then raise it up to 300-350° to cook the breast and brown it well.[p]As far as juicy - try pulling it out at 165-167° next time - 180 is really too much.[p]Tim
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  • Unknown
    Unknown
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    Tim M,[p]I am going to take my first shot at a smoked turkey this Thanksgiving. Is there a size of turkey you think is better over the other 12lbs vs 18lbs. Also, I assume this goes on the V rack with the drip pan, correct? Any other thoughts much appreciated.[p]Bob

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  • YB
    YB Posts: 3,861
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    Dolphinsredman,
    I cooked two 9# turkey breast last Thanksgiving...Rubbed with olive oil and sprinkled with salt and pepper.Cooked at 350° for about 15 minutes per pound or when the breast reaches 165°.
    Larry
    [ul][li]Thanksgiving Turkey Breast[/ul]
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