Turkey Breast Smoked on the MES

Discussion in 'Poultry' started by twoalpha, Aug 17, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    Found these Turkey breast on sale at $.97/lb and just had to load up on these and get one into the MES.

    After a little trimming put into the brine overnight in the refrig. for smoking the following day.

    Pulled it out of the brine and washed with cold water patted dry before a rub down and with canola oil and applied the rub. Let it stand for an hour before placing in the MES.

    After 4.5 hours the IT was 169 and removed from the MES and let it rest covered for 30 minutes. Really developed a heavy colorful bark but the skin was a little chewy. Breast meat was tender, moist and a lot of flavor coming through from the rub. Hickory pellets in the AMNPS did their job adding to the overall flavor. The remaining turkey will be sliced up for sammies.

    Details of the smoke.

    Enjoy

    Larry
    Turkey Breast (Bone in)8/16/2015Brined overnight
    Weight      
    6#Hickory PelletsOn 3rd Shelf  
    StartMES 265Maverick 1 in meatMaverick 2 in air
    1 HourMES 26593255
    2 HourMES 265133268
    3 HourMES 265158255
    4 HourMES 265 bump to 275162257
    4.5 HourMES 275169260
           
     BRINE    
     1 gal water  RUB
     1/4 c. kosher salt  Canola oiled whole breast
     1/4 c. brown sugar  Used Emeril's original w/ 1/2 amount of cayenne plus 
     1 tsp garlic powder  smoked paprika
     1 tsp onion powder    
     1 tsp Tony's Cajun  Rubbed all over, including under the skin.  Sprinkled a 
     1 tsp celery seed  little more on the skin after in pan

    Great Price at $.97/lb.


    Rubbed down and ready for the smoke


    Four hours in and needs a touch more time.


    Getting ready to carve


    Great combination of flavor from the turkey and the candied sweet potatoes

     
    floridasteve and chandlers pawpa like this.
  2. joeski

    joeski Fire Starter

    Wow looks sweet. I've never cooked them that high,  The skin looks good but you said it was chewy. Normally I remove the skin and apply the rub to the breast. Looks great though.  What chips you use?
     
  3. tropics

    tropics Smoking Guru SMF Premier Member

    Looks pretty tasty.

    Richie
     
  4. phatbac

    phatbac Smoking Fanatic

    Looks good, Well done sir!

    phatbac (Aaron)
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Had expected the skin to be chewy since it was brined to start with. Had worked some rub under the skin and it gave good flavor. I feel that the skin on helped retain some of the moisture and I had not planned to eat it. Used Hickory pellets in the AMNPS.

    Larry
     
  6. twoalpha

    twoalpha Smoking Fanatic

    Thanks Aaron

    Picked up 6 more of the turkeys at that price and getting stocked up. Lowes Food had these in WS.
     
  7. phatbac

    phatbac Smoking Fanatic

    I'm going to have to pick a couple up. thanks!

    phatbac (Aaron)
     
  8. twoalpha

    twoalpha Smoking Fanatic

    I think the sale ends today or tomorrow. Hope you find them.

    Larry
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice :biggrin:

    Ii also enjoy Turkey Breast , and that loks mighty apetizing ! :drool

    Have fun and . . .
     
  10. twoalpha

    twoalpha Smoking Fanatic

    This smoke turkey came out better than what you buy in the store for $10/lb and much less in cost.

    Had a good lunch today using the slices of my smoked turkey.

    Larry

     
  11. This looks really good neighbor, Im going to have to give it a try
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bird! Left over smoked turkey sandwees are the best! Nice Smoke!
     
  13. twoalpha

    twoalpha Smoking Fanatic

    Thanks David

    Should have had you over for lunch.

    Larry
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job looks awful tasty!! 

    A full smoker is a happy smoker

    DS
     
     
  15. joeski

    joeski Fire Starter

    Twoalpha... I noticed it looks like you smoked the turkey in the pan.  And I've never done that thinking the smoke wouldn't be able to get to the turkey as good as possible.  But that's just a theory.  So I just wanted to ask you what your experience has been.
     
  16. twoalpha

    twoalpha Smoking Fanatic

    When there will be a lot of drippings and/or mess to clean up after I use a pan and also if you are wanting some drippings for gravy or sauce. Also note that I put a small meat rack in the pan to elevate the meat and to get smoke to all parts. Smoke favor for me has worked out well on all areas of the meat. 

    Thanks for asking.
     

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