Questions about smoking turkey breasts and fatties

drainbead · May 2007

I have two boneless turkey breasts (still with skin) brining in the fridge. I see that people cook them in two ways--either at 300 for a few hours, or low-and-slow. Which do you prefer, and what are your methods for doing a great smoked turkey breast? I have a couple of Dizzy Pig samplers as well--which rub would you use to make a good sandwich smoked turkey?[p]I'd like to do some fatties at the same time as the turkey. Would that be possible? Which Dizzy Pig is your favorite on fatties?

BENTE · May 2007

drainbead,
i use tsunami spin on my fatties

i dont know if i have a sushi fettish all the sudden or not but i have been putting cheese and caramelized onion in mine the last few times.
as far as the turkey goes i have never cooked a bonless turkey brest i have done several versions of mad max's turkey and have always turned out great
happy eggin
tb
[ul][li]Mad Max's Turkey[/ul]

thirdeye · May 2007

drainbead,[p]On my cookin' site I have both a turkey breast and a fatty page that may answer some of your questions.[p]Turkey breasts: When I use a curing brine I smoke them at lower temps than when I use a flavor brine.[p]Fatties: Fatties are best at low temps around 225°, which may be too low for your turkey. If you do cook them above 300°, watch the color and don't be afraid to foil them to prevent them from getting too dark. Continue to cook in the foil until they are 170° and rest at least an hour before cutting.[p]DP Rubs: In addition to black pepper, I like a sweet rub like Raging River on "hot" pork fatties, and I like a hot rub like Swamp Venom on milder or breakfast fatties.[p]~thirdeye~[p]

[ul][li]Click Here for Fire and Smoke[/ul]

Questions about smoking turkey breasts and fatties

Comments

Categories