First Turkey breast on MES30

Discussion in 'Poultry' started by lowandjoe, Jan 13, 2016.

  1. So here is my set-up.  I have a newer MES 30 with Bluetooth.  I use an AMNPS and no water in the pan.  I plan on doing 2 Turkey breast for the first time.  I am going to brine the turkey breast for 24 hours in a simple water, salt, and sugar brine.  After that, I am going to coat the breast in my standard Memphis Dust rub and put it on the smoker.  My question is about temperature.  I have seen anywhere from 275° all the way to 225°.  I have all the time in the world so I don't mind if a lower and slower approach will yield me juicy slices, but if hot and fast is best, I'll definitely do that.  I know that when I reach an internal temp of 160° I will pull it and wrap it in foil for an hour or so.  Anyone have any experience with this?  Thanks in advance :)
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Low and slow makes excellent Turkey, especially Breasts because there is no having to get the legs done. The only issue with smoker temps under 325°F is the Skin will not get crisp. If you are not into eating it. You have no problems using the MES. If crisp skin is a priority pull the breast at an IT of 145 and stick them in a 425°F Oven to finish the cook to 160-165 and crisp the skin. Works great...JJ

    BTW...A 15-20 minute rest uncovered is all you need. If you crisp the skin and foil you defeated the extra work...
     
    Last edited: Jan 13, 2016
  3. Having crispy skin isn't a priority. I would just rather take it off so that I have more surface area exposed to the rub.  Maybe I could take the skin off, smoke it for a while, then fry it as a cracklin' of some sort.  So you do recommend low and slow?  I'll give that a try.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Either works. I go 225-250 on the Smoker but Roast at 325-350. Both makes great Turkey just takes longer at the lower temp. Main focus is not to take the IT over 160-170 tops. Your skin plan is a good one...JJ
     
    Last edited: Jan 13, 2016
  5. Awesome.  I will start bringing tomorrow.  I'll post up some pictures.  My ultimate plan was to smoke the turkey for sandwiches. Here's what I am doing.  I tried this method of soaking bacon in regular coke for a few hours, then cooking it in the oven.  It does magical things to the bacon.  Then I will make a Guacamole with avocados, chipotle chilies, and a little sour cream.  Pile all this on some toasted Ciabatta bread.  Should make for a yummy dinner.

    Now that I think about it, what are some good sides to do using the smoker?  I figure since I'll be firing up the AMNPS that I may as well use it for a while.  Any recommendations?  
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Beans are always popular, Dutch's Beans are very good and a popular side. Lots of guy doing Smoked Mac n' Cheese. Cheddar stuffed Jalapenos halves wrapped in Bacon, ABT's, are great as a snack or side. Have a long here... http://www.smokingmeatforums.com/f/120/side-items  Have fun...JJ
     
  7. Thanks for the link!  I was immediately drawn to the No Boil Smoked Mac and Cheese.  I have some leftover frozen pulled pork I could add to it as well.  This is going to turn into quite the feast.  Will definitely post up pics. Thanks again :)
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glad to help...JJ
     

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