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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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Old 05-17-2014, 04:15 PM   #1
jyoung
Got rid of the matchlight.
 
Join Date: 10-29-13
Location: Holt
Default Smoking a wild turkey breast on a weber 26.

Looking for tips on smoking two wild turkey breast.
Planning on putting it in brine overnight, injecting it, light rub, and then wrapping them together in bacon.
Cooking it at 225/250 adding apple wood for smoke, till 170.
What am I missing?
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Old 05-17-2014, 04:46 PM   #2
Trailer Trash
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A beer? :)
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Old 05-17-2014, 06:27 PM   #3
Smokeoholic
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A beer & 160°F, that's a very sensitive piece of meat..JMHO
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Old 05-17-2014, 06:41 PM   #4
williamj
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Sounds like you have everything in control...except for the scotch
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Old 05-17-2014, 06:48 PM   #5
jyoung
Got rid of the matchlight.
 
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Thanks for the input guys.... I usually have the beer covered, sometimes too much.
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Old 05-17-2014, 08:52 PM   #6
qman
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Quote:
Originally Posted by Smokeoholic View Post
A beer & 160°F, that's a very sensitive piece of meat..JMHO
I agree about the max temp of 160 degrees.
Wild turkey is very easy to overcook and dry out.
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