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skinner 12-23-2012 11:09 AM

Rookie Smoker
 
Just got a new smoker for X-Mas (early gift) and my wife is requesting a smoked Turkey breast for Christmas dinner. I have a few online recipes, but I want to ask you experts for the best ideas, Any help would be appreciated.

NorthwestBBQ 12-23-2012 11:16 AM

Which smoker do you have?

Mammoth Mountain 12-23-2012 11:20 AM

http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

is a Link to Padio Daddio's brine recipe.

skinner 12-23-2012 12:08 PM

Its an electric smoker from Bass Pro.

mdjamesd 12-23-2012 01:02 PM

1 Attachment(s)
I did the Padio Daddio brine for Thanksgiving Turkey. Smoked for 1.5 hours with apple and pecan, then drove to the girlfriends house, and into a 375* oven for just over an hour.......perfect

yakdung 12-23-2012 01:07 PM

Inject with this:
http://www.gandermountain.com/modper...D=GSHOP_414754
Use apple wood.
Good luck!

skinner 12-23-2012 02:17 PM

Thanks for the suggestions, i'll let you all know how it turns out

Ron_L 12-23-2012 04:39 PM

My recommendation? Don't do it. It's a bad idea to cook something for the first time for an important event like Christmas dinner. You're trying a new recipe plus a new device that you've never used with a lot of pressure to get it right.

mallorjc 12-23-2012 06:05 PM

hit it with a good rub (sage is good) and watch the temp - cut smoker temp @160F and let her rise. Turkey needs just a brief rest, not foiled. I've had good results "stuffing" them with garlic cloves, onions and orange slices.

forget who said it, and: "poultry rub blend: It's a mix of parsley, sage, rosemary, and thyme (sing it), with oregano, basil, bay leaf, black pepper, and sugar."

PBHoss 12-23-2012 09:24 PM

Brine it!

mallorjc 12-24-2012 01:19 PM

Quote:

Originally Posted by PBHoss (Post 2305408)
Brine it!

Oh, yeah...and that first, too! Thanks!

cheapbeer 12-24-2012 01:47 PM

Strange how we find ourselves in situations like this......................
I have smoked wild turkey breasts by rubbing them down with basic turkey rub sold in the store, wrapping them with bacon, 1-2 hours in smoke(cherrywood) @225,until I get the color and smoke I want, foiled with butter until it reaches finish temp. This was on a gasser that I started out with and I really didnt know what I was doing but they came out well. I have not done any in a long time but now I would brine it, do a bacon weave, use plowboys yardbird rub and use a bit of chicken broth in the foil. Keep it simple in tne beginning and advance in complexity with time and experience.

skinner 12-24-2012 01:59 PM

Turkey breast is in the smoker now. Brined it and hit it with a rub. Guessing it will take about 4-1/2 to 5 hours.

Freddy j 12-24-2012 02:10 PM

Can you post apic? Love to see your smoker brother.

fantomlord 12-24-2012 04:17 PM

Quote:

Originally Posted by skinner (Post 2305891)
Turkey breast is in the smoker now. Brined it and hit it with a rub. Guessing it will take about 4-1/2 to 5 hours.

what temp, and how big is the breast?


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