first turkey breast

Timbo66 · January 2014

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 · January 2014

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

Timbo66 · January 2014

Thanks, yes it was very moist.

Mattman3969 · January 2014

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

Timbo66 · January 2014

Youn and me both. Thanks.

tarheelmatt · January 2014

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 · January 2014

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 · January 2014

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 · January 2014

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 · January 2014

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

Timbo66 · January 2014

Great thanks.

Cookinbob · January 2014

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 · January 2014

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 · January 2014

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

Timbo66 · January 2014

Do I soak them or just place on lump?

Mattman3969 · January 2014

I use both dry

tarheelmatt · January 2014

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 · January 2014

Thanks

Timbo66 · January 2014

What type of chunks for pork and beef?

EggNorth · January 2014

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

GQuiz · January 2014

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 · January 2014

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

Egghead_Daron · January 2014

I never soak chunks or chips.

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

Timvanee · January 2014

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

Timbo66 · January 2014

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

Timvanee · January 2014

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

Timbo66 · January 2014

Where you from Timvanee?

first turkey breast

Comments

XL BGE; Schertz TX by way of Stow OH. #egghead4life

Categories