Smoking Turkey Breast for Turkey Day

Discussion in 'Poultry' started by scottyp1292, Nov 24, 2013.

  1. Hey All,

    I'm planning on smoking a turkey breast on Thanksgiving. I got a 5lb breast and weather is calling for overcast and cold (around freezing). I have a Brinkmann electric smoker and wanted input on timing, brining, and overall advice.

    I insulated the smoker so I should be able to hold around 225 or so. Any thoughts are appreciated! Thanks!
     
  2. elginplowboy

    elginplowboy Meat Mopper

    Here is a good brine to start with
    http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
    Or
    Pops brine
    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
    I brine and defrost at the same time starting 3 days prior to smoke time. I use a 5 gallon bucket in the fridge. You might be able to get away with using those large freezer bags or a Tupperware container to hold yours. Stir twice a day. I pull mine from brine 10 hours prior to smoke time,rinse really well and back in fridge to air cool. 1 hr prior to cook time I start smoker to preheat at max temp(275) in mine. While smoker is preheating I pull bird and coat with extra virgin olive oil and lightly dust with salt and pepper. Hopefully smoker is up to temp and put in smoker. Set temp to 225 and cook till breast is 175 and thigh 180. Usually 30-40 min per lb. normally about 6 hours to cook 12lb bird. I add wood chips every 1hr. Skin will not be crispy. For crispy skin preheat oven to 400 and put in for like 15 min. (I don't do that part). Let rest 20-30 min then carve. Don't be afraid to pull and stick in oven to finish if time is getting close. Good luck. Don't forget to post your qview.
     
    Last edited: Nov 25, 2013
  3. A lot of great information!  Thanks!
     
  4. The turkey breast is defrosting in "Pop's Brine"


    Going on the smoker around 10am (EST) tomorrow morning with hickory wood.  Getting excited!  I'll post a few more pics after it's done!
     

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