couple of boneless turkey breasts. *q-view*

Discussion in 'Poultry' started by scotsman, May 26, 2012.

  1. scotsman

    scotsman Newbie

    Picked up a couple of boneless turkey breasts the other day.  I've had them in slaughterhouses brine since Wednesday 10pm or so.  Just letting them come up to temp before going on the smoker.  

    Probably going to dust 1 of them with slap ya mama and not sure whether to just smoke the other one as is or put a rub on also.  Any suggestions??

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    Last edited: May 26, 2012
  2. scotsman

    scotsman Newbie

    well thats them on at 9:20am with the 1st mistake already in the bag.  Took one of them out of the string net and it looks like it will probably fall apart now.

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  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    If you've been reading , you know to use 'safe-serve' measures - cook to at least 170*f IMT and  send those 'pics' . Inquiring minds want to know...[​IMG]

    Stan      aka      oldschoolbbq
     
  4. scotsman

    scotsman Newbie

    i was planning on pulling at 155F and letting it rest.  That should take it to ~160 which i thought was the safe serving temp?
     
  5. scotsman

    scotsman Newbie

    a little over 2 hours in and I.T. up to 130F

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  6. scotsman

    scotsman Newbie

    pulled at 156F, turkey is now resting in a foil tent

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