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  • Turkey breast

    Goin on the acorn soon. Rubbed with butter, nekkid brine, salt, pepper etc
    I'm thinking 250 degrees and going for a 165 internal temperature.


    What you all think?
    Should I boost it to 300 degrees?
    2+hour cook...


    Lump charcoal, apple wood

    Sent from my SAMSUNG-SM-G870A using Tapatalk

    Darren

  • #2
    Course I could smoke it longer
    6lb breast

    Sent from my SAMSUNG-SM-G870A using Tapatalk

    Darren

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    • #3
      I see no need to low and slow poultry...I usually spin mine on the rotisserie...Temps around 375...Doesn't take too long...Also doesn't get very much smoke flavor...But it's damn good either way...

      Looking forward to seeing the end results
      Craig
      sigpic

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      • #4
        What's the breast sitting on in the pan ? Is it some kind of stuffing ?

        I would cook it @325°-350°
        If that is a type of stuffing I would definitely cook at the higher temp and the higher temp will give it a nice crisp skin
        Jim

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        • #5
          Good advice, I'll heat it up.
          Onion, celery stuffed in the cavity

          Darren

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          • #6
            I like to spend at least 3 jours on anything I smoke, so it has time to absorb some nice light Smoke, before it gets done.

            Then turn the heat up for the last 1/2 hour.

            But then my MES maxes out at 275° anyway.


            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


            Mom & 4 Cub litter---Potter County, PA:

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            • #7
              You RUBBED it with Nekkid?

              YEah... make sure to get some heat on it at the last half or so of the cook. Want that skin browned well up.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Yup, NEKKID.....
                I'll post up that golden brown in a while

                Darren

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                • #9
                  Originally posted by Spivitz View Post
                  Yup, NEKKID.....
                  I'll post up that golden brown in a while
                  Hmmm...not sure "rubbing" it with the brine is going to do much ??
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                  • #10
                    Nekkid rub?
                    Maybe I messed that up!

                    Darren

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                    • #11
                      Next time I intend on using their brine, orange / apple juice etc

                      https://youtu.be/nJdyMaNhHVY

                      Darren

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                      • #12
                        Did you not read the instructions on the package of Kekkid Brine ??


                        I doubt it's going to do anything rubbed on the meat.

                        Not sure of the reaction it may have on a person that would be eating the brine mix undissolved.


                        Might want to ask Rich.
                        Jim

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                        • #13
                          Nope, I choked. My wife did not put too much Nekkid on the bird.

                          I'm bad never reading directions, need to work on that. A pal gives me static all the time.
                          I was rebuilding a differential in my Baja Rc, called him for support he asks "Did you read the directions?"
                          I replied nope. He hung up, I laughed

                          Darren

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                          • #14
                            Originally posted by Spivitz View Post
                            Nekkid rub?
                            Maybe I messed that up!
                            Oh my...

                            It’s a brine Spiv... use like this:

                            [YT]watch?time_continue=9&v=VHhMfwcI6dU[/YT]
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Originally posted by BYBBQ View Post

                              Not sure of the reaction it may have on a person that would be eating the brine mix undissolved.


                              Might want to ask Rich.
                              Won’t be harmful. Might have a “soapy” flavor to the skin. If you got time... spray it wth water a couple times, wash it off.
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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