Smoking whole turkey breast?

Unknown

I want to smoke a whole turkey breast this weekend but have never done it on the egg. What temperature should I smoke at and about how long per pound will that take? Should I just use some dizzy pig rub? Brine? Any and all help would be appreciated.[p]Thanks

Salmon

TexasLonghorns, I would say in the 300 to 350 range. If memory serves correct they don't take that long, about 30 min per pound. Take them to 160 degrees.[p]What I do is loosen the skin from the breast and rub some seasoning between the skin and breast. Next I take a stick of butter and slice it long ways so ya got a slim 3" long pad of butter and slide this down between the breast and skin. That's just me though.[p]Rick[p]

Bid Caller

Texaslonghorns,

I did some a couple months ago. Seems like I cook at dome temp 250-275. After about an hour I wrapped and let them go until to the 160 that Rick said. I used my old chicken standby rub (2 parts salt, 1 part garlic powder, and 1 part ground black pepper) very simple but great on chicken, potatos, french fries, veggies, etc.


Bid Caller

Smokey

<p />TexasLonghorns,[p]We do them often! 350 is a good temp (indirect) until a meat temp of 165 -170!! I use a mild wood (alder, apple or gwava wood)[p]Smokey

Sandbagger

Smokey, I got one in the fridge right now for this weekend. I am going to debone that baby, load it up with a pepper type rub, slap both breast halves together and tie them together with butcher twine. That is one way to get seasoning into the bird, I suspect. [p]I believe the bird has only 5% solution added, so I may inject a little something with it....[p]We will see how it turns out! Tom

Smokey

Sandbagger,[p]Sound great, but alot of work to debone! Please post your results![p]Smokey

Ksdaddio

TexasLonghorns,
I have probably smoked a dozen or so turkey breasts, and usually brine them, but I have done a couple without brining because it was short notice. I keep the Egg at 300, until the Polder reads 165 to 170, depending when I remember to check. (Getting Old)If I catch it in time, I will crank the temp up to 350 for about 10 minutes to brown them. Gives them that "Professional look". I use an egg setter, and a drip pan with some celery, rosemary and carrots in some water. I am not sure that it does much, but sure smells good will smoking. We rub the exterior with Olive Oil and use poultry seasoning rubbed under the skin.
I got in trouble at Christmas because I didn't acknowledge compliments, and my reply was, "All I did was light the fire and brought it in when the temp was right."
We also "tent" the bird with foil, and let it rest. Put towels under your carving board, because you will have liquid running everywhere! [p]Get a piece of the bird first, or you could wind up without!