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Anyone ever done turkey breast on a WSM? Have 6 breast from turkey hunting this year? Any tips?
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I've done them. I would just suggest brining them, and cook at around 300-325 degrees till done.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter -
Brine, brine, brine!
The only one on the block with the super fastest turbo charged
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Be happy to send you a sample of Mad Hunky Poultry Brine... yer gonna wanna brine them is SOMETHING I'll wager...I can get ya a quart to try..should be enough for a whole breast.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 wattsComment
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I've done a bunch, too. I agree with brining. Here's one on the 14.5" but i've done them on the 22.5" also.
Here's a cpl I hung on the 22.5".
Last edited by Bama BBQ; 07-02-2015, 12:41 PM.~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain
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Yup, brine! And like Jim (SOB) said, keep that temp up. I usually go 325...
Drinks well with others
~ P4 ~
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4x on the brine. Don't have a WSM butt I've smoked a few, like um a lot!Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Fish, shut it on the rolling papers!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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