Interesting - Mistake Turned into Blessing? Temps and Turkey

[PHolder]

We had a small gathering this year and I decided to smoke a bone-in breast. Dumped in a lit chimney followed by an unlit chimney. Waited 'til the heavy smoke was gone and put everything back together.
We had good weather but the WSM struggled to stay above 290, rarely hitting above 300. The breast took about 4-5 hours to reach proper temps, a LOT longer than I am used to.
Closing the vents after the cook it looked like I forgot to open one of them up. I figured this was why I struggled with temps.

However I got more raves about turkey this year than I ever have. It did seem more moist and tender than I remember. I do cook Butterballs. Could the fact it cooked longer lead to the results? I've got to do two more this weekend for another gathering.

Thanks!!

 

[MartinB]

Moist is strongly related to temperature you pull it at.
like all meat, it begins contracting about 150 F degrees squeezing the moisture out.
Since theres little fat.....Turkey ends up very dry if it's overcooked.

the government recommendation of 165f is basically instant safe.
But your turkey isn't "jnstantly" at 165. The pasteurization process is time and temperature dependent.
given the time it takes to reach temperature, and the rest time you should let it sit for, you can pull it anytime above about 150 and you will have moist meat. I usually pull it at 155 and let it sit for an hour anyway wrapped in foil. Always moist.

I also smoke at 325-350F. Takes only ~3 hrs for 13 lb turkey.
I've cooked just the breast in as little as 1.5 hours.

That's another thing, faster (hotter) usually produces moister turkey as well. Long slow cooks end up meaning dry turkey breast imo. But if you're into the dark meat, longer and slower would be better for breaking down the college in the legs. I basically just give the dark meat to the dogs.

However, faster will be less smoky.
I always throw some boudin on in the last 25 minutes

This turkey was smoked at 325F:



This was 360 for first half, then 350 to try and crisp up the skin a little better.

 

[Chris in Louisiana]

That boudin is a great idea to liven up the holiday meal.

 

[PHolder]

Thank you for your feedback. Makes sense cooking a breast, devoid of much fat, longer can lead to it drying out. That sausage looks good.