MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-28-2010, 08:35 PM   #1
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Default Turkey breasts on the UDS

I have two 3 pound Butterball turkey breast thawing right now. It was the only turkey breasts available at the store so thats what I have to work with.

I've brined several whole turkeys that cooked in the oven so I'm comfortable with that.

My question is what temp is best on the UDS? In the oven I've used 325º for the whole bird and I'm thinking the same temp will work for the breasts on the UDS. Will a lower temp say 250º keep the meat juicer?
BlueHowler is offline   Reply With Quote




Old 08-28-2010, 09:14 PM   #2
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

IMO, it depends on how important a crispy skin is to you. At 250, the skin will be a little "rubbery", which is why I just remove the skin if I am smoking turkey breasts for sammich meat.
If you want to keep the skin, I'd go for 225-250 for the first hour or so, then crank it up to 325-350 to finish it off and crisp up the skin. Or just run it 325-350 for the entire cook, I've done both and both have come out juicy as long as I've brined it.
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Old 08-28-2010, 09:28 PM   #3
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default





I do a lot of turkey breasts in my BDS. Actually both barbecue and roasting temperatures work well. I brine all of mine, and often season under the skin too. In addition to regular seasoning I also do a pastramied turkey breast which has an injectable brine and a peppery rub. I think they come out as moist as the ones I use the traditional brine on.




The lower pit temps allow for more smoke flavor on the breast, but the skin suffers a little. Because of the low pit temp it's easier to monitor the internal doneness and catch it when it reaches 160° or 165°.

The roasting temps give the skin a nicer color, and of course allow for a faster cook.
__________________
~thirdeye~

Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal, SnS Deluxe Kettle

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
“The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
thirdeye is offline   Reply With Quote


Old 08-29-2010, 08:37 PM   #4
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Default

Quote:
Originally Posted by Saiko View Post
IMO, it depends on how important a crispy skin is to you. At 250, the skin will be a little "rubbery", which is why I just remove the skin if I am smoking turkey breasts for sammich meat.
If you want to keep the skin, I'd go for 225-250 for the first hour or so, then crank it up to 325-350 to finish it off and crisp up the skin. Or just run it 325-350 for the entire cook, I've done both and both have come out juicy as long as I've brined it.
I did the breasts like you said at 250º for two hours and finished at 350º until done at 160º internally. The turkey turned out very good.

Thank you for your help with a newbie to the wonderful world of UDS cooking.
BlueHowler is offline   Reply With Quote


Old 08-29-2010, 08:54 PM   #5
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Glad to help! I love smoking brined turkey breasts and then vacuum pack/freeze them for sammich meat. Beats anything you'll buy at a store.
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Old 08-29-2010, 09:12 PM   #6
ricksegers
Full Fledged Farker
 
Join Date: 08-11-03
Location: Island off the GA Coast
Default

Quote:
Originally Posted by Saiko View Post
Glad to help! I love smoking brined turkey breasts and then vacuum pack/freeze them for sammich meat. Beats anything you'll buy at a store.

The Honey Brined Turkey breast recipe of Saiko's is absolutely the best.
__________________
Rick Segers
KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge
ricksegers is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
turkey breasts for work MIKEMAC Q-talk 15 11-20-2011 10:12 AM
30 turkey breasts with pron wheels61 Q-talk 31 11-26-2009 12:13 PM
two turkey breasts Rick's Tropical Delight Q-talk 15 11-29-2008 10:02 AM
four turkey breasts Rick's Tropical Delight Q-talk 17 11-29-2008 09:37 AM
Cooking two turkey breasts --- looking for suggestions Smokin Okole Q-talk 13 11-20-2006 04:28 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:41 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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.
no new posts