Rookie Smoker

skinner · Dec 23, 2012

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 · Dec 23, 2012

Which smoker do you have?

Mammoth Mountain · Dec 23, 2012

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

is a Link to Padio Daddio's brine recipe.

skinner · Dec 23, 2012

Its an electric smoker from Bass Pro.

mdjamesd · Dec 23, 2012

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 · Dec 23, 2012

Inject with this:
http://www.gandermountain.com/modpe...kwcid=goobase_goobase_filler&cID=GSHOP_414754
Use apple wood.
Good luck!

skinner · Dec 23, 2012

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

Ron_L · Dec 23, 2012

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 · Dec 23, 2012

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 · Dec 23, 2012

Brine it!

mallorjc · Dec 24, 2012

PBHoss said:
Brine it!

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

cheapbeer · Dec 24, 2012

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 · Dec 24, 2012

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 · Dec 24, 2012

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

fantomlord · Dec 24, 2012

skinner said:
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?

skinner · Dec 24, 2012

Looks like its already done. 3-1/2 hours @ 225 deg. Probe says internal temp at 170. Hope I didn't overcook it.

skinner · Dec 24, 2012

It looks like its done. 3-1/2 hours @225 deg. Probe reads 170, hope I didn't overcook it. Got it resting now. If its not quite right, I have a spiral ham for backup

skinner · Dec 24, 2012

Well it looks like my first foray into smoked foods was a huge success. The Turkey breast was very moist and flavorful. (sorry no pix)
Thanks to all who gave suggestions and tips.

WaTTsLOk187 · Dec 24, 2012

Rule #1 You must post Pr0n pics!

u-joint · Dec 24, 2012

Glad to hear it turned out well! And congrats on receiving such a wonderful present :thumb:

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