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Suggestions for tomorrow's smoked turkey breast

Wayne at the Beach
edited July 2012 in Poultry
I have a little more than 5 lb. turkey breast brining in the fridge. The ultiimate goal is good sandwich portions of smoked turkey breast. I am reluctant to do it too low and slow (rubbery skin and other uncooked chicken horrors). I think we all overdo the low and slow thing sometimes. If I want to go a little hotter and quicker, can anyone share their experience? 325 for 2 hours? Any ideas?


  • ncbbq
    ncbbq Posts: 257
    I do mine low and slow with apple wood and have great results. However if you do not want to do it low and slow, I would just go with the guidelines that you would use in an oven. Be sure you use a plate setter or other means of indirect heat. Cook to 160 - 165.
  • Philicious
    Philicious Posts: 346
    I did 2 half breasts last weekend and did them spat chock style. Turned out great. I do not think that poultry is a great meat for low and slow.
    Born and raised in NOLA. Now live in East TN.
  • deeznutz
    deeznutz Posts: 13
    5lbs tb, 375, stuffed for 45min direct.  Perfect except for rubbery skin.  I used apple wood though.  Go smokeless and the skin should turn out
  • Tjcoley
    Tjcoley Posts: 3,551
    375 indirect with pecan wood.  The richest, brownest skin and great taste.  Cook to temp, not time.  They get done quicker than you would think.  

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA