Had been a week since I fired up the new Lang 36" Patio and was wanting to do another smoke. Decided on smoking a 7.5 pound bone in turkey breast. After a little trimming, put it into the brine overnight in the refrig. for smoking the following day.
Pulled it out of the brine and washed with cold water patted dry before a rub down with canola oil and applied the rub. Let it stand for an hour before placing in the Lang. Maintained the Lang temp between 250 and 270 for 3.5 hours before reaching 167 IT. Pulled the turkey breast and let it rest covered for 30 minutes before slicing. Ended with a nice crisp bite through skin. Meat was tender, juicy and had a nice smoke flavor.
Enjoy.
Seasoned and ready for the Smoke.
Quick peek at 2 hours and added temp. probe.
IT was 167, removed and now a 30 minute covered rest.
Sliced and ready for the table.
Turkey and candied jams are hard to beat.
Pulled it out of the brine and washed with cold water patted dry before a rub down with canola oil and applied the rub. Let it stand for an hour before placing in the Lang. Maintained the Lang temp between 250 and 270 for 3.5 hours before reaching 167 IT. Pulled the turkey breast and let it rest covered for 30 minutes before slicing. Ended with a nice crisp bite through skin. Meat was tender, juicy and had a nice smoke flavor.
Enjoy.
Seasoned and ready for the Smoke.
Quick peek at 2 hours and added temp. probe.
IT was 167, removed and now a 30 minute covered rest.
Sliced and ready for the table.
Turkey and candied jams are hard to beat.
