MMMM.. BRISKET..
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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 09-16-2016, 09:15 PM   #1
J.W.Land
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Default Turkey Breast

Put a 6lb breast on the uds this afternoon. Cooked @ 325-350 to internal temp of 169 degrees over hickory chunks. Turned out pretty tasty.
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Old 09-16-2016, 09:43 PM   #2
Wesman61
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Looks tasty. I love hickory smoked turkey.
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Old 09-16-2016, 09:45 PM   #3
J.W.Land
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Hickory is my "go to" wood but will use pecan on occasion.
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Old 09-16-2016, 09:46 PM   #4
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Did you brine it at all? Rub?
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Old 09-16-2016, 09:48 PM   #5
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No, no brine. I rarely brine as I have learned if cooked properly at correct temp brining isn't needed in my opinion.
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Old 09-17-2016, 07:36 AM   #6
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Nicely done, looks perfect
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Old 09-17-2016, 08:04 AM   #7
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I bought one the other day and it is already injected with brine. I think that most commercial one are treated. No need to brine.
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Old 09-17-2016, 08:11 AM   #8
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Pretty color on that bird.
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Old 09-17-2016, 10:03 AM   #9
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Every time I see one of these pretty turkey breasts on here I tell myself I need to cook one. For some reason I always forget to buy one.

Yours looks really good. Love me some hickory smoke too.
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Old 09-17-2016, 10:06 AM   #10
J.W.Land
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I see you are for LaFayette, Ga. I grew up in Columbus and always hear LaFayette pronounced La Fay-Ette.
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Old 09-17-2016, 01:03 PM   #11
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Looks good.
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Old 09-17-2016, 07:23 PM   #12
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Quote:
Originally Posted by J.W.Land View Post
I see you are for LaFayette, Ga. I grew up in Columbus and always hear LaFayette pronounced La Fay-Ette.
Yessir that's how we sayit in Lafayette.
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