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cprdummy
08-27-2010, 09:23 PM
Hey folks. I'm new to the site, not getting much sleep at night. I'm staying awake reading post after post! I'm trying to take everything in and learn all I can about the art of barbecue.

I'm considering selling turkey breast as a fundraiser for my son's high-school marching band. I want to make a great product, and am looking for suggestions. I know some folks who do this very thing as a fund raiser. They told me they cook the breasts frozen, slathered in Country Crock and seasoned with Lawry's and wrapped in foil throughout the smoking process. Thinking of using hickory chunks for smoke/flavor and charcoal in a 275 gallon offset smoker.

Would you folks approach this a different way?

Thinking of asking $25.00 per turkey breast.

Thanks for any help you might send my way.

Bubba

WineMaster
08-28-2010, 09:03 AM
If its wrapped in foil durring the cooking process. I would just use an oven. Easier to control heat.

cprdummy
08-28-2010, 09:06 AM
WineMaster...Thanks! My first reply to my first post!

Oven would be convenient, but I'm hoping to cook 50 of these things! And...if they're in the oven, I couldn't use hickory.

Thanks, Bubba

chachahut
08-29-2010, 10:13 AM
We have turkey breast as a regular menu item at the Hut.

10 - 15 lb breasts will thaw in a commercial fridge with good circulation in about a day & a half. Or at least will be thawed enough so you do not have to put a frozen breast into the smoker.

I remove the skin & rub them with our house rub & put them in a 250 - 270 smoker with maple or hickory for about 2 hours (if fully thawed). No foil used. I spray them down every hour with a mixture of apple cider & few other secrets. At the two hour mark, start checking temp. You're looking for an internal temp of around 165 before pulling them. Tent with foil & let rest for 15 minutes. When packaging for storage, make sure to pour a little of the resting juice into the package with the breast.

Never found a need to slather with butter as I am not going for a brown skin/deli turkey look. Going for a nice bark exterior with a bit of Q spice. Also - unless you're using locally raised farm fresh breasts - there is no need to brine. Most commercial turkey breasts already have a bit of water added.

Here's a couple of breasts fresh out of the smoker:
http://chachahut.com/wp-content/gallery/ourfood/smokedturkey_1.jpg

Hope this helps. Good luck with the cook. With a smoker the size you have - you should be able to git'er done in a day.

cprdummy
08-29-2010, 10:38 AM
Thanks Frank...you've been a great help. Any recommendations for a good rub that I can purchase. Like you said, I want a bark and some Q-spice, but I don't want to lose the turkey flavor either. What do you think about me leaving the skin on? Thanks, Bubba

chachahut
08-30-2010, 08:32 AM
If you leave the skin on you'll never get a decent bark or spice on the bird.Everything will sit on the skin which will pretty much fall off when carved. (Took me a few experiments to figure that out.) The rub will not over power the turkey flavor. Every customer I've had try our turkey has loved it. Actually converted a few brisket fans into bird eaters as well. As one guy put it: "It has so much more flavor than turkey." Plus - with the right smoke/rub combo you'll get a killer smoke ring. Just be prepared to explain that is not raw turkey.

I've never bought a rub or sauce. Make everything myself. It's actually much cheaper to whip up your own rub - especially for 50 birds. I'd recommend checking out Mike Mills' Magic Dust recipe: http://bbq.about.com/od/rubrecipes/r/bl50617d.htm That's where I started when working on my own house rub.

Good Luck & remember to take some pics of the cook. Let me know if I can be any more help.

cprdummy
08-30-2010, 12:15 PM
Thanks again Frank. I'm going to try a couple of breasts without the skin this weekend. Have you ever cooked the breasts frozen? Any thoughts? I'm whipping up a batch of Magic Dust today. Bubba

chachahut
08-30-2010, 01:09 PM
Yes - been forced due to demand to cook the birds frozen a couple of times. Biggest problem is getting the rub to work its magic. As the bird thaws, the rub gets washed off. You'll need to re-apply rub during the cooking if you're going to go frozen. Also - it's going to take A LOT longer! You might also find the smoke ring goes deeper as the longer the bird sits below around 140.

If you're going to go from frozen - push the temp up into the 280 - 300 range. However, I'd suggest going to them at least partially thawed if possible.

cprdummy
08-30-2010, 08:54 PM
Thanks Frank...thawed and skinless is the way to go! I will post pics from my trials and the actual fundraiser. Thanks, Bubba

UNCLE EGGY
08-30-2010, 09:03 PM
I did 5 15 lb breasts this weekend past about 5 1/2 hrs in my meadowcreek offset cherry and peach wood at 250 pulled them at 165 let em rest for 1/2 hr and cut em up 50 people at the party and nothing left used dizzy pig shakin the tree had to be one of my best good luck, Uncle Eggy