First Smoked Turkey Breast on YS640

Discussion in 'Poultry' started by capta1n, Oct 18, 2014.

  1. capta1n

    capta1n Newbie

    Happy College Football Saturday.  Hope everybody is enjoying the weekend.  I have been excited to smoking a turkey breast this weekend.  I looked for a free range or minimally processed breast, but had no luck.  So, I purchased a three pound breast from Wal-Mart, turns out it was one 1 pound breast and one 2 pound breast.  I brined the breasts using 1/2 of Jeff's recipe(1/2 gallon water, 1/2 cup kosher salt, 1/3 cup brown sugar(heaping), 1 tblsp Jeff's rub).  I mixed the seasonings together well and put it in a 1 gallon ziploc bag over the breasts in the fridge overnight. 

    Today, I pulled the breasts out and dried them off.  I covered the breasts with some Jeff's rub using a little oil to hep it stick.  Once the grill was up to temp, 230*, I put the meat on and closed the lid.  I will update this thread when I make a change.  Here are the pics I currently have:


    It's Always Beer Thirty in this family, unfortunately we are not on our boat.


    Hard to see, but if you look at the top of the smoke stack, you can see smoke pouring out.


    Cheap turkey breasts.



    Seasoned up.


    On the grill, hoping to catch some drippings for gravy.  Will update soon.
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looking good do far!!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good so far! I'd put a cup or two of chicken stock in your drip pan. If you don't your drippings will just evaporate and cook off.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good , did you have any finished shots [​IMG]  It's been 3hrs. now , it should have been done . . . how did it look , was it tender and was it dry [​IMG]     LOL
     
  5. capta1n

    capta1n Newbie

    Hey guys, sorry for the week long delay in finishing this thread.  The turkey breast turned out great.  Nice and juicy with a great smoke flavor(I mixed mequite and apple pellets).  Wife loved it also. 


    We did notice the turkey meat had a consistency more like deli lunch meat.  Has anybody else had a similar experience with smoked turkey?  The breast I used was a butterball turkey breast.  On the package it said it had 20% water and other items added.  Could that have been the cause of the deli like consistency? 

    I like the idea of adding chicken stock to the drip pan.  Will try that next time.  Going to smoke some jalapenos this afternoon.

    Happy smoking.

    Capta1n
     

Share This Page