Smaller turkey breast advice

[daveca83]

I am doing a post-Christmas Christmas Dinner tomorrow, and much to my shame have never smoked turkey, so looking for some guidance

The turkey breast I have is about 2.2lbs trimmed. Most of the guides I have seen have been for 3-4lbs turkey breasts. (There will only be 3 eating the turkey so I am fine with the quantities).

I was thinking about 90 minutes in the smoke at about 260F and then 45 minutes wrapped in foil with butter, and 30 minutes to rest. Am I way off? I know I am aiming for 160F internal, but trying to get an idea of timings so I can fit it in with sides etc.

I promise pictures once it's done!

Thanks!

 

[SMOKE FREAK]

Personally, I prefer to not smoke most poultry.
I spin turkey (breast especially) on the Weber rotisserie for the juiciest bird I ever ate.

 

[1911Ron]

Cook to temperature not to time,if you want to wrap it like you said then do so. Time is only a guessestimate. If you want to start your sides do it when it gets closer to the temperature and the rest time is factored in.

 

[Big George's BBQ]

Poultry takes on smoke quickly and if too much gets a very bitter taste. I have only done whole birds on the grill and cook at 350. Check the recipe section of thirdeyes blog Playing with smoke and fire- may give you some ideas

 

[daveca83]

Personally, I prefer to not smoke most poultry.
I spin turkey (breast especially) on the Weber rotisserie for the juiciest bird I ever ate.

I wish I had a rotisserie!

 

[thirdeye]

I was thinking about 90 minutes in the smoke at about 260F and then 45 minutes wrapped in foil with butter, and 30 minutes to rest.

Have you heard of Texas style turkey breast? It's skinless, has a pepper forward rub (which you can change up) and smoked, then has a butter bath finish. Here is a good video:

Here is one I did, the rub will set-up and look similar to skin.

 

[daveca83]

Have you heard of Texas style turkey breast? It's skinless, has a pepper forward rub (which you can change up) and smoked, then has a butter bath finish. Here is a good video:

Here is one I did, the rub will set-up and look similar to skin.

yup that’s what I’m aiming for, just wondering if it will work with a smaller cut. I think mines maybe 2/3 that size

 

[thirdeye]

yup that’s what I’m aiming for, just wondering if it will work with a smaller cut. I think mines maybe 2/3 that size

It sure will. On the right are two turkey breast halves. Just watch the internal temp and you should be fine. PS - I used way less butter than the video does, and added a little chicken broth.

 

[larry4406]

Link to mine below. Texas Style. Did 2 each was about 3 lbs. Will do again.

Pecan BBQ Pellets

While looking at BBQ videos on YT I ran across a mention of Pecan Pellets and went investigating. No affiliation with the product. Here's the highlights. 100% Pecan Shell pellets and cracked shells too. Also pecans for sale. Kinda pricey by my frugal standards but std. shipping is included...

www.bbq-brethren.com

 

[rm41400]

some good advice above.I smoke lightly at a lower temp 200-250 and I like to finish at about 140* IT. Make sure to hold it (IT) between 130-145 for another hour for food safety/pasteurization.

 

[daveca83]

Well I promised pictures.

Firstly it started badly! I ran out of good briquettes so had to dip into my cheap reserve bag, and lighting them in the chimney took twice as long. The smoker took longer than usual to hit temp and I needed to make an extra chimney to get it up to temp so my meat would have time to rest.

That said, I ended up wrapping them when they were at 125F and took them off at about 163F keeping them wrapped in the foil to rest for 20 minutes.

They were super juicy, although the coals didn’t burn as well as produced more smoke than usual, meaning they were slightly oversmoked for me, although guests seemed to like them.

Overall, a fun smoke and a success!