The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   New to smoking need advice (http://www.bbq-brethren.com/forum/showthread.php?t=83875)

bb262 05-02-2010 04:54 PM

New to smoking need advice
 
I am going to smoke turkey breast strips for the relay for life any suggestions on what temp to cook at and how long it will take. They are about 2" thick

landarc 05-02-2010 05:51 PM

I would say that since you are cutting into strips, and it is turkey, I would marinade in Italian dressing then grill em direct. 400F fire and it would take just a few minutes per side. If you really want to smoke them, rub them up, run the smoker up to 250F and check them at about 45 minutes to see where they are at.

Haltech 05-02-2010 06:03 PM

Breast or even breast cut into strips may end up being some very dry turkey. I would grill them as Landarc suggested.

deez butts 05-02-2010 06:12 PM

If you decide to smoke the turkey brest I would recommend brining it first.

K-Barbecue 05-02-2010 06:30 PM

Quote:

Originally Posted by deez butts (Post 1269348)
If you decide to smoke the turkey brest I would recommend brining it first.

Definitely!

And be careful about adding too much smoke. Turkey will soak it up like a sponge.

Chef Jim 05-02-2010 09:14 PM

Quote:

Originally Posted by landarc (Post 1269317)
I would say that since you are cutting into strips, and it is turkey, I would marinade in Italian dressing then grill em direct. 400F fire and it would take just a few minutes per side. If you really want to smoke them, rub them up, run the smoker up to 250F and check them at about 45 minutes to see where they are at.

Quote:

Originally Posted by Haltech (Post 1269336)
Breast or even breast cut into strips may end up being some very dry turkey. I would grill them as Landarc suggested.

Quote:

Originally Posted by deez butts (Post 1269348)
If you decide to smoke the turkey brest I would recommend brining it first.

Quote:

Originally Posted by K-Barbecue (Post 1269380)
Definitely!

And be careful about adding too much smoke. Turkey will soak it up like a sponge.

What they all said.:thumb:


All times are GMT -5. The time now is 07:39 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.