first turkey breast

Timbo66

Cooked my first turkey breast this afternoon.  PS Legs up, then grate.  Cooked @350-360* until I reached 165* which was about 2 1/2 hrs. 

EggNorth

Looks great. I also usually cook just the turkey breast. We're they moist?

Timbo66

Thanks, yes it was very moist.

Mattman3969

I would rather have a Turkey breast over chicken any day. Good job

Timbo66

Youn and me both. Thanks.

tarheelmatt

Great job!  Looks great.  Did you add any other wood for smoke?  I added a little apple to my last breast and it was delish!  

Timbo66

I have not tried the smoke chips yet. I have to do some more reading up on it. This is my 4 cook on my egg. What all do I need to do to add the chops?

Mattman3969

Get you some cherry & pecan chips and that's all you need. I like to add 1 handful of each mixed in the lump any time I do poultry. Pecan gives the skin a really nice brown color and the cherry adds a bit of sweet smoke to the overall taste.

Timbo66

Thanks Mattman3969 i will give that a try next time. Is there any specific kind to get. I have seen some that say gas grills or electric smokers. Will they work.

Mattman3969

I think the brand I get is Western. I generally get my chips at Ace and my chunks at Lowes.

Timbo66

Great thanks.

Cookinbob

When it comes to smoking wood, I like chunks rather than chips as they contribute smoke for longer.  You can buy at Lowes or Home Depot.   I tend to scavenge fallen trees in the neighborhood, have picked up cherry, apple, pear and maple that way, cut them up myself.  

Mattman3969

Agreed with @cookinbob on chunks giving longer smoke for like beef or pork but I like chips for poultry because it is so easy to overpower a turkey or chicken with to much smoke.

Timbo66

Thanks you two. I will get a few bags of each.

Timbo66

Do I soak them or just place on lump?

Mattman3969

I use both dry

tarheelmatt

I agree with @Mattman3969 and @CookinBob.  The chunks are better, but as @Mattman3969, smoke can over power birds.  So I just get chips for them. 

I am working on getting some wood chuncks myself.  We trimmed some maples at my Mom's house the other day.  My brother mows lawns and has a customer with a half dead peach tree that I plan on getting.  Others I would likely have to buy, but it is a start. 

Timbo66

Thanks

Timbo66

What type of chunks for pork and beef?

EggNorth

BGE offers some tips here for 'chips' - I assume the same applies for 'chunks'

GQuiz

I like to grab the Butterball turkey breast. It's a 3 pounder. Comes in a net. I treat it like a brisket... Cover in mustard, slather in Bad Byron's, indirect at 350. I use mesquite chunks. Costco has a bigger version... Over four pounds. Either size, the mesquite smoked turkey breast is mighty tasty. Try @mickey's rub with it.

Timbo66

Thanks you all. Just picked up a small bag of each

Egghead_Daron

I never soak chunks or chips.

@cookinbob how long do you dry your collected wood before you cut/use it?

Timvanee

Did you cover the breast part up with some foil at any point in time?

Timbo66

Did you cover the breast part up with some foil at any point in time?</blockquote No sir I did not.

Timvanee

Will give it a try when the temperature comes up over 10 degrees again

Timbo66

Where you from Timvanee?