petehalsted
Smoking Fanatic
- Jun 28, 2015
- 483
- 296
As promised here is the info on the 2 turkey breast I did while doing the prime rib yesterday.
I do these and slice for lunch meat, my wife loves smoked turkey for sandwiches, and this beats the heck out of anything she can get at the deli.
I used Butterball boneless turkey breast, these already bound up. I did both a Honeysuckle and a Butterball, last time, and the Butterball won mainly because the Honeysuckle has "flavoring" in the juice which effects my end product.
I injected with broth, butter, garlic, and onion, about 1 1/2 hours before they went on, and seasoned with my SLPOG (SPOG with Lemon Pepper for half the pepper)
Into smoker @225 until 165, with Pecan/Cherry/Apple
Note: I have done this twice (total of 4 breasts) and although I say 165, I never actually get there, they all seem to stall between 156 and 160. I let them ride that way for about 45 minutes to an hour then pull them, regardless. I don't know if its the injection, or if at that point the breast starts separating a bit or what.
After resting and cooling, into the fridge overnight they went, and this morning they were sliced and vacuum sealed.
Like I said I have done this exact same cook twice now and these are on point! Very juices, great smoke flavor, and perfect slices for smoked turkey sandwiches.
When I want to show off my Q skills, my go to is Porkbelly burnt ends. But I think these might just impress someone even more.
A couple of photos for all you Q-Pic junkies.
I do these and slice for lunch meat, my wife loves smoked turkey for sandwiches, and this beats the heck out of anything she can get at the deli.
I used Butterball boneless turkey breast, these already bound up. I did both a Honeysuckle and a Butterball, last time, and the Butterball won mainly because the Honeysuckle has "flavoring" in the juice which effects my end product.
I injected with broth, butter, garlic, and onion, about 1 1/2 hours before they went on, and seasoned with my SLPOG (SPOG with Lemon Pepper for half the pepper)
Into smoker @225 until 165, with Pecan/Cherry/Apple
Note: I have done this twice (total of 4 breasts) and although I say 165, I never actually get there, they all seem to stall between 156 and 160. I let them ride that way for about 45 minutes to an hour then pull them, regardless. I don't know if its the injection, or if at that point the breast starts separating a bit or what.
After resting and cooling, into the fridge overnight they went, and this morning they were sliced and vacuum sealed.
Like I said I have done this exact same cook twice now and these are on point! Very juices, great smoke flavor, and perfect slices for smoked turkey sandwiches.
When I want to show off my Q skills, my go to is Porkbelly burnt ends. But I think these might just impress someone even more.
A couple of photos for all you Q-Pic junkies.
