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Recent content by matt r
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I did an 8 pounder this weekend on a traeger pellet grill. I started at 11pm Saturday night, and let it smoke at 225. Well, at about 430 on Sunday my temp reading was 205. Great! BUT...I removed the probe and put it in another part of the meat and it read 190! So I let that go another few hours...
So I gave turkey another shot. My last try (see Rubber Turkey thread) didn't go so well. It wasn't *bad* but it wasn't wonderful either.
This time I didn't brine or inject. I put some butter and spices under the skin (I tried Bells Turkey Seasoning...it was ok) and rubbed the whole thing down...
Bregent Ive done dry brining on a steak (salt and leave uncovered in the fridge) with really good results. Would I treat the turkey breast the same way?
Also...where do you guys fall on wet brining anyway? I like the taste and juiciness it provides but not the rubbery skin. Should I wet brine, then let it dry out a bit? maybe uncovered in the fridge for a bit?
Thanks guys. Actually it was all kind of rubbery, but the skin especially. It DID go straight from the brine to the grill, so it was definitely wet.
The brine was roughly 2 quarts water, cup of salt 1/2 cup Brown sugar.
Hi Guys. I did a 8 pound turkey breast on the traeger last night and it came out tasty, but rubbery. Off-puttingly rubbery, to be exact!
I brined the bird overnight in water salt and brown sugar, set it the smoker to 325 and cooked to an IT of 165. The bird was on a rack over a pan of water and...
Definitely under cooked. It was tough. Really goes to show you how finicky this cut is...last one I did I pulled at 193, with the probe sliding in like a hot knife through butter. It was fantastic! This one not so much.
Thanks for the great tips and kind words, gentlemen.
Did a 16 lb packers on the traeger. 225 degrees to an IT of 193.
It was weird. The juice was pouring out of it as I was slicing it, but even then I knew it was going to be dry...and it was!
My question is how do I know if it was undercooked or overcooked? I pulled it at 193, wrapped it in foil...