smoking a turkey brest sunday and have a few questions

Discussion in 'Poultry' started by cheezit, Mar 3, 2012.

  1. I have the brest sitting in brine that is made up of apple juice, water, sugar, crushed red peppers and jalapenos.

    rather then just waste the brine is there any reason not to use it in my water pan when smoking ?

    next I have some "apple" rub to put on it prior to going in the smoker.

    what do I use to make the rub stick to the brest?

    and last the brest is about 3lbs. any idea on how much time it should take and at what temp is turkey usda safe, or would you cook it to?

    thank you in advance.
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Pretty much what Whistlepig said.   I don't see any reason not to use it in the water pan, it has been innoculated with bacteria so don't baste the breast with it but the heat of the smoker will sanitize the steam coming from it so I guess it will be ok..

    The brine sounds pretty delicious and your rub should work out just fine.
  4. tyotrain

    tyotrain Master of the Pit


    Sent from my iPhone using Tapatalk

    Have fun and Happy smoking :)
  5. Meathead has a good turkey recipe on, follow his cook times. Also if possible place a small cake pan below the bird with a little water to catch the dripping for making gravy.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!
  7. thank you every body

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