B/S turkey breasts

[Dave/G]

How can the outside be kept from getting hard after a 4-5 hour smoke to 160*?

 

[Wolgast]

My first and only guess is to foil.

 

[John B]

Why would you cook a B/S turkey breast for four hours? Seems like the outside would get hard, and the inside would be dry. I would cook at 350 until internal of 160.

I dont have much credability on this as I have never cooked one that long, how does it turn out?

 

[Phil Perrin]

Yeah,B/S turkey is like a B/s chicken. Quick,high heat would give better results all around. I'd do it on a kettle,indirect,with some chips for smoke flavor,then a quick sear at the end. HTH

 

[Larry Wolfe]

Originally posted by Dave/G:
How can the outside be kept from getting hard after a 4-5 hour smoke to 160*?

I would grill them indirect, add smoke wood while grilling. Pull at 155º and tent with foil and let rest to 160º

B/S Turkey breast would be like jerky if you smoked it for 4-5 hours, unless you were curing and cold smoking.

 

[Vince B]

Help me out here. What is B/S turkey?

 

[Dave/G]

http://www.virtualweberbullet.com/turkey1.html
The meat comes out just fine, but the surface gets hard. I'm not using strips of turkey meat. I'm using the netted pieces ala Chris A's cook referenced above. 3-4 pounds

 

[Larry Wolfe]

Originally posted by Dave/G:
http://www.virtualweberbullet.com/turkey1.html
The meat comes out just fine, but the surface gets hard. I'm not using strips of turkey meat. I'm using the netted pieces ala Chris A's cook referenced above. 3-4 pounds

I would still grill it indirect if you don't want the 'hard' skin.

 

[Marc]

Boneless - Skinless

 

[Dave/G]

Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
http://www.virtualweberbullet.com/turkey1.html
The meat comes out just fine, but the surface gets hard. I'm not using strips of turkey meat. I'm using the netted pieces ala Chris A's cook referenced above. 3-4 pounds

I would still grill it indirect if you don't want the 'hard' skin. </div></BLOCKQUOTE>
In the 300-350 range?
How does it feel to not be disgusting any more?
Wow, that was one nasty looking smoker, but looks like it came out clean. Alls well that ends well. Enjoy the brisket. Looks like a nice one.

 

[Vince B]

Originally posted by Marc:
Boneless - Skinless

Thanks!

 

[Geir Widar]

Wrap them in bacon weave. I smoked mine for three hours at 230 degrees in the WSM. No hard turkey found.
http://tvwbb.com/eve/forums/a/...80069052/m/984109986