On Saturday we celebrated Canadian Thanksgiving since my wife is Canadian. I smoked a turkey breast and it was awesome.
I used a high heat method (300-350 degrees) for about 2.5-3 hours. I only had time to brine it for about 4.5 hours before the smoke but it was super juicy even though some of the internal temp readings were in the 180s (the carving knife went through it like butter). I used 3 courses of smoke. First 2 hunks of cherry, then 2 hunks of apple and finished it with 2 hunks of hickory. Honestly, I had no rhyme or reason to this it just worked out that way. I used a baste made with a butter, bacon seasoning salt and a splash of white wine vinegar.
Here it it about 10 minutes before I pulled it off the smoker.
Sliced and ready for eating.
The wife made a pumpkin bar dessert that was amazing. If you like pumpkin pie you will love this.
I used a high heat method (300-350 degrees) for about 2.5-3 hours. I only had time to brine it for about 4.5 hours before the smoke but it was super juicy even though some of the internal temp readings were in the 180s (the carving knife went through it like butter). I used 3 courses of smoke. First 2 hunks of cherry, then 2 hunks of apple and finished it with 2 hunks of hickory. Honestly, I had no rhyme or reason to this it just worked out that way. I used a baste made with a butter, bacon seasoning salt and a splash of white wine vinegar.
Here it it about 10 minutes before I pulled it off the smoker.
Sliced and ready for eating.
The wife made a pumpkin bar dessert that was amazing. If you like pumpkin pie you will love this.
