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Old 07-09-2011, 08:13 PM   #21
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Quote:
Originally Posted by Uncle Bob View Post
My go to wood for poultry is Cherry......
For a medium/Avg sized bone-in breast (6-7 lbs)...figure 3 hours and check closely after that until it's done....
If you're nervous....check it at 2 hours. That is if you don't have a remote Therm-O meter in the deepest portion to monitor progress... Strongly recommended!
No...A couple of hours should be plenty......
225*-250* breast side up......
Pull it at 160....Tent, rest....You know the drill....30-45 minutes....
Brining is strongly recommended!!!

Fun!
Thanks, Uncle Bob. Good info. I missed your post the first time through.
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Old 07-13-2011, 04:58 PM   #22
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How did your smoked turkey breast turn out? How did you prepare it?

.40
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Old 07-13-2011, 05:26 PM   #23
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I'm doing it this coming Sunday. I just bought the breast today and it's defrosting. Then I'll brine it overnight Saturday and smoke it Sunday.

I also bought some cherry wood chips (that's the only one of the recommended flavors I found).

The weather looks good for the weekend so everything is falling onto place.
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Old 07-13-2011, 07:28 PM   #24
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Were you planning on rolling it up in zig zags, or using a pipe?
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God bless you for this one. I usually say that it is sooooo difficult getting turkey into those little papers

Brine the turkey breast in salt and dark brown sugar before smoking....
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Old 07-13-2011, 09:36 PM   #25
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God bless you for this one. I usually say that it is sooooo difficult getting turkey into those little papers

Brine the turkey breast in salt and dark brown sugar before smoking....
I can't figure out which end to light...
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Old 07-14-2011, 01:36 AM   #26
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Originally Posted by forty_caliber View Post
Poultry doesn't benefit as much from the traditional smoking mantra of low and slow. 325 until internal temp is 165. Oak or pecan woods are my favorites for this. Work some butter and herbs under the skin.

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I agree Forty C, I have only done one, I did not brine it I injected it with the duck fat I had from thisClick image for larger version

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I have run out of whisky barrel chunks so I am using Pear and Apple wood from 3 old fruit trees I cut down 2 yrs ago.
PS I bought some large turkey thighs a few months ago as I prefer dark Turkey meat this thread has inspired me to defrost one for the weekend.
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Old 07-17-2011, 08:23 PM   #27
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Here's the finished product. I brined it for about 5 hours and I used cherry chips for smoke. I had better luck maintaining a steady temperature today. But it was hot with no real breeze. It sure tasted good. SO and our dinner guests loved it.

Thanks to you all for your help.
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Old 07-17-2011, 08:24 PM   #28
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Yum! That looks great!
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Old 07-17-2011, 08:27 PM   #29
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Yum--that does look good.
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Old 07-17-2011, 08:29 PM   #30
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That's what I'm talkin about!!!!
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