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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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09-03-2005, 12:55 PM | #1 |
On the road to being a farker
Join Date: 08-24-05
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turkey breast
I'd like to do a turkey breast come Monday. In the past I have brined and cooked over indirect heat. Since the Bandera is a smoker and not a grill, I am curious as to how ya'll do a turkey breast. Low and slow I presume and to what temp?
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DW In the High Desert of Central Oregon CG w/SFB WSM wishing for:Vicmarc 200 |
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09-03-2005, 01:02 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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RE: turkey breast
250-275 until it reaches 170 (maybe 165 and foil it lightly to let it rest - it'll keep cooking to 170).
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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09-03-2005, 01:49 PM | #3 |
On the road to being a farker
Join Date: 08-24-05
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RE: turkey breast
Dave,
Thanks. My pit runs pretty good at 220-240. It's like it's zoned in. I don't know if I can keep it at 250 or above without a hair dryer. Thoughts?
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DW In the High Desert of Central Oregon CG w/SFB WSM wishing for:Vicmarc 200 |
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09-03-2005, 02:18 PM | #4 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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RE: turkey breast
DFWII, Low and slow isn't required for turkey as it isn't a cantacerous(sp?) tough cut like a butt or brisket that needs time to tenderize. Slowing the cooking time can add to drying, so if you can get the temp higher, that's good but not essential.
BTW-Most commercially available turkey breasts are prebrined (will say injected/packed in a solution of xx% of ......) that means its brined. Additional brining really isn't necessary for moisture. If you're using it as a means to carry in some extra flavor and it's worked for you in the past, stick with what you're comfortable with. |
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09-03-2005, 02:41 PM | #5 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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RE: turkey breast
Agree with kcquer, pit temp of 275 or higher and take the internal on breast to no higher than 160. I pull anywhere from 155 to 157 internal and let rest before carving.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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