Mule's smoked boneless turkey breast on the BGE.

Discussion in 'Poultry' started by themule69, Oct 28, 2014.

  1. I started with a 3 pound boneless turkey breast. Gave it a rub down then got the BGE fired up with a couple of small pieces of hickory. When the BGE hit 250 I put the breast on. I left the bottom vent open to let the temperature rise. At 350 degrees I started shutting down the bottom vent. At 163 degrees IT I removed it for an hour rest. Then sliced with mashed potatoes and gravy for sides.
    Happy smoken.
    David
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.

    I did a turkey breast last night too.

    IN THE OVEN.     [​IMG]

    I will be here if you need me.         [​IMG]
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great, Looks like some great turkey sammies on the way. What Kind of rub did you do, homemade or store bought?

    A full smoker is a happy smoker

    DS
     
  4. Hello my friend.  Long time no speak!  Great looking breast you have there.  [​IMG]   NOW THERE'S A FIRST!  Keep smokin!

    Danny
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin good David!  [​IMG]   A tasty lookin bird...nicely done!

    Red
     
  6. Nothing wrong with an oven. It makes nice biskets. Enjoy your [​IMG]  

    Happy smoken.

    David
     
  7. Thanks DS It is a homemade rub. It is pretty tasty.

    Happy smoken.

    David
     
  8. Thanks Danny. If I was somewhere else I might think that was weird.

    Happy smoken.

    David
     
  9. Thanks Red. Tasty it is.

    Happy smoken.

    David
     
  10. Looks great, I bet it tastes even better
     
  11. It taste great! Thanks for the kind words.

    Happy smoken.

    David
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great David! My favorite meal, meat n taters with gravy! My wife doesn't understand the no veggie thing!
     
  13. Nothing wrong with veggies. But I can live on meat and taters with gravy.

    Happy smoken.

    David
     
  14. Man that looks awesome. I've done whole birds, but not a boneless breast. Have to add that one to the to do list.
     

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