EBC + Turkey Breast = Yum-Yum!

Discussion in 'General Discussion' started by scooter-man, Jul 26, 2015.

  1. scooter-man

    scooter-man Smoke Blower

    Had the need for an afternoon smoke. Decided to do a TB and did a 4 hour brine.

    Nothing fancy for the brine, salt, sugar, carrots, onions, seasonings,

    Cooked at 300 -325°F for 4-1/2 hours. Coated with salt/ pepper / garlic salt.

    Wow - was it good. Had a nice left over tray and will make soup out of the bones and another left-over container.

    The Brine


    Just on.

    The Set up.

    1/2 way through.

    The rest during green flag pit stops.

    Temp during foil.

    After carving.

    The young'n saying "its all mine!"

    Hope you enjoy.

  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Nice looking turkey.  Looks like the skin crisped up nicely. You'll get some great soup from the leftovers.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Bird Breast! When I do just a Turkey Breast I pull it as the IT climbs to about 160 and let Carryover take it the rest of the way. ALWAYS Juicy and perfectly done...JJ
  4. scooter-man

    scooter-man Smoke Blower

    I hear yeah. I pulled it at 162°F, then foiled. Man was this one GOOD.

    Had left overs at work, a few coworkers smelled the goodies in the kitchen. as the title says "Yum-Yum"
  5. cats49er

    cats49er Meat Mopper

    Nice work there neighbor.Looks great.

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