Rookie Smoker

skinner · 12-23-2012, 11:09 AM

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

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

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

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?

12-23-2012, 11:09 AM	#1
skinner Found some matches. Join Date: 12-18-12 Location: gilbert, az Downloads: 0 Uploads: 0	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.

12-23-2012, 11:16 AM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Which smoker do you have? __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids Last edited by NorthwestBBQ; 12-23-2012 at 11:34 AM..

12-23-2012, 11:20 AM	#3
Mammoth Mountain Knows what a fatty is. Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...ad.php?t=72774 is a Link to Padio Daddio's brine recipe. __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset

12-23-2012, 04:39 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-23-2012, 06:05 PM	#9
mallorjc On the road to being a farker Join Date: 03-16-12 Location: Greensburg PA Downloads: 0 Uploads: 0	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." __________________ Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher!

12-23-2012, 12:08 PM	#4
skinner Found some matches. Join Date: 12-18-12 Location: gilbert, az Downloads: 0 Uploads: 0	Its an electric smoker from Bass Pro.

12-23-2012, 01:07 PM	#6
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Inject with this: http://www.gandermountain.com/modper...D=GSHOP_414754 Use apple wood. Good luck!

12-23-2012, 02:17 PM	#7
skinner Found some matches. Join Date: 12-18-12 Location: gilbert, az Downloads: 0 Uploads: 0	Thanks for the suggestions, i'll let you all know how it turns out

12-23-2012, 09:24 PM	#10
PBHoss On the road to being a farker Join Date: 10-13-10 Location: Potomac, MT Downloads: 2 Uploads: 0	Brine it! __________________ @PBHoss Luhr-Jensen Lil' Chief; 22.5" Dark Blue Weber OTG; Char-broil gasser; Traeger 070

12-24-2012, 01:47 PM	#12
cheapbeer On the road to being a farker Join Date: 07-07-12 Location: Westfield, Wisconsin Downloads: 0 Uploads: 0	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. __________________ 2 1/2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's

12-24-2012, 01:59 PM	#13
skinner Found some matches. Join Date: 12-18-12 Location: gilbert, az Downloads: 0 Uploads: 0	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.

12-24-2012, 02:10 PM	#14
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	Can you post apic? Love to see your smoker brother. __________________ Big Joe Kamado WSM 22.5" wsm mini