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Smoking turkey breasts - procedure/equipment?

Unknown
Unknown
edited November -1 in EggHead Forum
I'm sure I'm not alone with planning to smoke turkey on the upcoming Turkey Day. This will be my first attept at smoking a turkey on the BGE. Can anyone shed some light on the setup (equipment - drip pan, type of roasting rack) and procedure (direct/indirect, rule of thumb for cooking time/temperature) for smoking a turkey breast or two?
Your guidance is much appreciated!
Thanks in advance!!
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Comments

  • Marvin
    Marvin Posts: 515
    SavagOrang,
    Here is our method:
    Light a full load of lump and put 2-3 chunks of a fruitwood or 2 handsful of chips on the lighted areas. Put the plate setter on upside down, a drip pan in the middle of the setter, a rack over this and the breast on the rack. Slowly bring the temp up to 350. Most of the smoke will be in the first 30-45 minutes. Hold the temp to 350 and take off the breast at 165.[p]Prior to all of this, brine the breast for 24 hours, rinse, dry it, put on your favorite rub, and finally, spray it lightly with olive oil.[p]Enjoy.
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  • Unknown
    Unknown
    Marvin,
    Thanks for the tips. What type of rack should I use and I assume the 165 is internal temperature of the turkey breast.

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