- Mar 9, 2015
- 33
- 14
I used a Perdue boneless turkey breast I had in the freezer as the test subject for my first ever smoke (took it out the day before to defrost). Since this was a first run I didn't brine it nor did I rub it with anything. Just used it as it was seasoned in the package. I smoked it with a mix of Cherry chips and chunks. I cooked it to 150 internal and let the bird rest up to 160 degree internal. Total cook time was about 3.25 hours @ just over 250F. Smoke only lasted about 2 hours and I got lazy not adding more wood. The end result was a nice turkey breast that was pretty tasty for a non-brined bird. It had a nice smokey sweet flavor that everyone enjoyed! I'm looking forward to doing a lot more experimenting!
