oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 09-20-2013, 04:47 PM   #1
twofishy4u
Got Wood.
 
Join Date: 12-20-12
Location: se wisconsin
Default 8lb turkey breast to smoke or ???

I have a 8lb turkey breast thawing as I type this. It has 15% solution in it whatever that is??? Should I smoke this sucker or throw it on the kettle? I've grilled a bunch but I always wanted to smoke one. How long would this take? What temp should I smoke at? Is it worth brining with a 15% mystery solution in it? I'd like to make pulled turkey sandwiches once done.
Thanks guys all your advise has made me a lot better at grilling and smoking. Love this forum.
twofishy4u is offline   Reply With Quote


Old 09-20-2013, 06:54 PM   #2
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

I would not brine since it already is "enhanced." As to weather to smoke or kettle it... For just the breast, I like to smoke as I think that is where the white meat really shines. I would smoke at 300. 20-25 minutes per pound but watch internal temp.
sliding_billy is offline   Reply With Quote


Old 09-20-2013, 07:04 PM   #3
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I agree with Sliding Billy..... With 15% enhancement is is pre-brined for you.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is offline   Reply With Quote


Old 09-20-2013, 07:04 PM   #4
Skip
is One Chatty Farker
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Default

agreed 300 + and smoke early as it will stop taking smoke quick and then you will soot up the skin. I like to put some butter under the skin.
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Old 09-20-2013, 07:17 PM   #5
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Default

Cover it with olive oil, put some rub on it and smoke it like 325-350. Pull her off when she looks nice and golden brown.....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Reply

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. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:48 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.