Turkey Breast

[J.W.Land]

Put a 6lb breast on the uds this afternoon. Cooked @ 325-350 to internal temp of 169 degrees over hickory chunks. Turned out pretty tasty.

 

[Wesman61]

Looks tasty. I love hickory smoked turkey.

 

[J.W.Land]

Hickory is my "go to" wood but will use pecan on occasion.

 

[Stlsportster]

Did you brine it at all? Rub?

 

[J.W.Land]

No, no brine. I rarely brine as I have learned if cooked properly at correct temp brining isn't needed in my opinion.

 

[landarc]

Nicely done, looks perfect

 

[Cibelo]

I bought one the other day and it is already injected with brine. I think that most commercial one are treated. No need to brine.

 

[Stingerhook]

Pretty color on that bird.

 

[cheez59]

Every time I see one of these pretty turkey breasts on here I tell myself I need to cook one. For some reason I always forget to buy one. :wacko:

Yours looks really good. Love me some hickory smoke too.

 

[J.W.Land]

I see you are for LaFayette, Ga. I grew up in Columbus and always hear LaFayette pronounced La Fay-Ette.

 

[jsperk]

Looks good.

 

[cheez59]

I see you are for LaFayette, Ga. I grew up in Columbus and always hear LaFayette pronounced La Fay-Ette.

Yessir that's how we sayit in Lafayette.:biggrin1: