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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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02-28-2009, 12:01 PM | #1 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Turkey Breast
I've got a 8lb turkey breast w/rib cage attached getting ready to be rubbed down and put on the wsm tomorrow. Most likely will keep the temp around 275-300. How long would you think it will take?
Scott
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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02-28-2009, 12:33 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Until it's done.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-28-2009, 12:48 PM | #3 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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What a arse!, a really big one too.
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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02-28-2009, 12:52 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Plan for about 3.5 to 4.5 hours.
Give or take.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-28-2009, 12:53 PM | #5 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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How long should we smoke a big arse at 275?
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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02-28-2009, 12:54 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've cooked 9# butts in about 10 to 12 hours.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-28-2009, 12:59 PM | #7 |
On the road to being a farker
Join Date: 02-10-09
Location: Farmington, MO
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I think i would plan on longer than 4.5 hrs. I had a 4lb boneless hunk of breast meat take 7 hrs. the other night at around 280*
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02-28-2009, 01:00 PM | #8 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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We are talking about Bubba, a 9 pounder would only be one cheek.
In regards to the turkey, I was thinking it may make a difference because of the cage being attached, that it may speed things up, just didn't want it to get done too early. Thanks Scott
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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02-28-2009, 01:07 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Dang! That's a long time! I brine, but wouldn't expect it to make that big a difference.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-28-2009, 01:14 PM | #10 |
On the road to being a farker
Join Date: 02-10-09
Location: Farmington, MO
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I brined it also for about 2 hours and cooked it to 170 on the dot. took 3 times as long as i had planned.
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02-28-2009, 01:24 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Check your probes bro, thats WAY to long for a small breast.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-28-2009, 08:17 PM | #12 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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If you are cooking that hot, I'd guess between 2-3 hours. I did a boneless one a couple of weeks ago; I don't remember how big it was, but info about the cook is here:
http://noexcusesbbq.com/archives/382 Although the total time from cook start to meal was slightly more than 3 hours, at least 20 minutes of that was the turkey resting before I carved it. Looking back, I didn't cook it as hot as you are planning either.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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02-28-2009, 08:33 PM | #13 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Me? I'd think up to 3 hrs. max......or whenever it hits 165*F.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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