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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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02-21-2011, 08:22 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 06-09-06
Location: Fontana, California
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Boneless/Skinless Turkey Breast Loins
Brethren .............
I am smoking four bonless/skinless turkey breasts. They are like individual loins a little less than a pound each. I plan on brining for 12 - 24 hours and then lightly sprinkling some Texas rub on them. My question is: What temperature and for approximately how long?? I will check the internal temperature for at least 160. Thanks for the help. |
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02-21-2011, 08:56 PM
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#2 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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The brine is a great idea.
If you are going with skinless, I would cover with a bacon weave to help prevent it from drying out. I smoke at 250* and would take em to 170*.
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www.facebook.com/BarkinDawgsBBQCatering |
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02-21-2011, 09:49 PM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 11-12-06
Location: Des Moines, Iowa
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Ditto ^^^^^
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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