I've got an 9lb enhanced turkey breast (free from the store) that I want to smoke. I want to smoke it skinless at around 250*. The plan is to use a ceramic dish in the WSM and MM. What would the ballpark smoking time be until it reaches an internal temp of 165*?
Originally posted by Mark Maral: I've got an 9lb enhanced turkey breast (free from the store) that I want to smoke. I want to smoke it skinless at around 250*. The plan is to use a ceramic dish in the WSM and MM. What would the ballpark smoking time be until it reaches an internal temp of 165*?
Thanks, Mark
It will take between 4-5 hours at that temp. But I would pull it off at no more than 160º internal temp for best results.
Thanks Larry. I was going to try and follow the recipe in the cooking topics section which shows a skinless breast. What do you recommend? This is my first one so any suggestions or better alternatives would be appreciated.
Originally posted by Mark Maral: Thanks Larry. I was going to try and follow the recipe in the cooking topics section which shows a skinless breast. What do you recommend? This is my first one so any suggestions or better alternatives would be appreciated.
Mark
Ahh...yes, I've seen a couple people do the skinless breast and they look great! I have yet to try them myself, but it's on my never ending list of new things to try!
When I smoke turkeys I like to keep them simple. Once in a while, I'll add black pepper to the skin, other than that if I'm cooking an enhanced or brined bird, I put on the smoker as is and they come out fine.
Pull the breast at an internal temp no higher than 160*, let cool 30 minutes before slicing. You can cook a perfect moist turkey and slice it while it's hot and pretty much ruin it, by drying it out.
Thanks Larry. I think I'll go ahead and leave the skin on. What about the lid temp? I was going for 250 at the lid and will pull it at 160 as you suggested.
Originally posted by Mark Maral: Thanks Larry. I think I'll go ahead and leave the skin on. What about the lid temp? I was going for 250 at the lid and will pull it at 160 as you suggested.
Mark
Shoot for a lid temp 'range' of 245*-260*. If it creeps higher, don't worry about it too much, but keep it at or above 245*.
The turkey breast came out great. Took a little over 4 hrs to hit 160 then let it rest for around 30 min and it was very moist. I used a couple pieces of cherry and the Chikky rub both under and on the skin and it had a really nice flavor. Will definitely do this one again. Everyone loved it.
