It was a beautiful day here on Saturday. We spent the morning running to our nearest Ikea (in Baltimore) to take back a few things from the 99.5% complete kitchen project and had breakfast. I couldn't pass up this applewood smoked salmon and pickled veggies for $4.99, even if it was only 10:30. It was so good that I snapped a picture to share. Great flavor and nice smokiness.
Anyway, back at home and it was 64 degrees. Fortunately I had some barbecue planned, because this was prime weather for drinking beer on the deck in January. Or any other month! I've been wanting to try this for a long time, and being that we have a large amount of turkey in the freezer I wasn't too worried if it didn't work out. One enhanced turkey breast on the WSM. It was around 175 when I started but settled in to 300 or so. Apple, hickory and cherry for smoke.
I wanted to get an action pic before darkness, and this was taken right at 5:00.
This was well after 5:00.
Meanwhile, made a mess of gumbo.
Turkey done. 40 minutes before this it was at 143, came out to check it again and the thermometer (that I forgot to pull out) said done so I quickly grabbed it.
It was then tented and rested until cooled, then refrigerated overnight. I pulled it the next night by taking it off the bone and shredding using bear claws and by hand.
And a test sandwich just to make sure it was as good as it smelled.
What I learned:
<UL TYPE=SQUARE> <LI>Yes, you can make pulled turkey from a breast. This was an enhanced "hotel style" breast which had wings, and I think that helped.
<LI>The lengthy rest also helped to keep it moist, as did a batch of Kevin Kruger's pork finishing sauce.
<LI>Pulled turkey served cold makes excellent lunches for work. [/list]
Thanks for looking!
Anyway, back at home and it was 64 degrees. Fortunately I had some barbecue planned, because this was prime weather for drinking beer on the deck in January. Or any other month! I've been wanting to try this for a long time, and being that we have a large amount of turkey in the freezer I wasn't too worried if it didn't work out. One enhanced turkey breast on the WSM. It was around 175 when I started but settled in to 300 or so. Apple, hickory and cherry for smoke.
I wanted to get an action pic before darkness, and this was taken right at 5:00.
This was well after 5:00.
Meanwhile, made a mess of gumbo.
Turkey done. 40 minutes before this it was at 143, came out to check it again and the thermometer (that I forgot to pull out) said done so I quickly grabbed it.
It was then tented and rested until cooled, then refrigerated overnight. I pulled it the next night by taking it off the bone and shredding using bear claws and by hand.
And a test sandwich just to make sure it was as good as it smelled.
What I learned:
<UL TYPE=SQUARE> <LI>Yes, you can make pulled turkey from a breast. This was an enhanced "hotel style" breast which had wings, and I think that helped.
<LI>The lengthy rest also helped to keep it moist, as did a batch of Kevin Kruger's pork finishing sauce.
<LI>Pulled turkey served cold makes excellent lunches for work. [/list]
Thanks for looking!
