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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-23-2012, 11:09 AM   #1
skinner
Found some matches.
 
Join Date: 12-18-12
Location: gilbert, az
Default 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.
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Old 12-23-2012, 11:16 AM   #2
NorthwestBBQ
somebody shut me the fark up.
 
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Which smoker do you have?

Last edited by NorthwestBBQ; 12-23-2012 at 11:34 AM..
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Old 12-23-2012, 11:20 AM   #3
Mammoth Mountain
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http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

is a Link to Padio Daddio's brine recipe.
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Old 12-23-2012, 12:08 PM   #4
skinner
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Join Date: 12-18-12
Location: gilbert, az
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Its an electric smoker from Bass Pro.
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Old 12-23-2012, 01:02 PM   #5
mdjamesd
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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
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Old 12-23-2012, 01:07 PM   #6
yakdung
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Inject with this:
http://www.gandermountain.com/modper...D=GSHOP_414754
Use apple wood.
Good luck!
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Old 12-23-2012, 02:17 PM   #7
skinner
Found some matches.
 
Join Date: 12-18-12
Location: gilbert, az
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Thanks for the suggestions, i'll let you all know how it turns out
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Old 12-23-2012, 04:39 PM   #8
Ron_L
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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.
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Old 12-23-2012, 06:05 PM   #9
mallorjc
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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."
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Old 12-23-2012, 09:24 PM   #10
PBHoss
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Brine it!
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Old 12-24-2012, 01:19 PM   #11
mallorjc
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Quote:
Originally Posted by PBHoss View Post
Brine it!
Oh, yeah...and that first, too! Thanks!
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Old 12-24-2012, 01:47 PM   #12
cheapbeer
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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.
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Old 12-24-2012, 01:59 PM   #13
skinner
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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.
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Old 12-24-2012, 02:10 PM   #14
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Can you post apic? Love to see your smoker brother.
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Old 12-24-2012, 04:17 PM   #15
fantomlord
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Quote:
Originally Posted by skinner View Post
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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