Pecan Smoked Turkey Breast


 
Pat G

Pat G

TVWBB Emerald Member
So my wife says, "Why don't you make some smoked turkey like we get from Rudy's." First of all, she rarely asks me to BBQ anything, grilled steaks and pork loin yes. I tell her I would rather smoke some turkey like Dickey's, because Rudy's is always too dry. Here we go.

I put some S&P and let it sit in the fridge overnight, I guess that is a dry brine. I added some Weber's Beer Can Chicken before I threw it on.


I used some Stubb's and pecan for this cook. My trusty sidekick Smokey was helping. His real name is Olaf, he just smells like smoke when I am cooking something.


Since I really trust the 14.5 WSM to hold temps I went to the store while it was cooking. I actually over shot my target temp on the turkey because I was gone too long.


Even though it was about ten degrees higher than I had planned for it was moist and had great flavor.


Thanks for looking.:cool:
 
Great looking turkey Pat. Haven't found any turkey breasts locally but am still looking. Really want to try it. My Costco's aren't carrying it so still looking.
 
Looks excellent, Pat! If the wife liked that, you should try smoking a whole turkey on the lower grate for Thanksgiving. I've had good results mounting them vertically on a beercan chicken stand.
 
Thank's Pat, looks delicious ! i haven't done turkey for sometime, this makes me want to try it again. how long did it cook for? did i miss that in the conversion ? it does make me hungry .
 
Randy Stevens of Michigan said:
Thank's Pat, looks delicious ! i haven't done turkey for sometime, this makes me want to try it again. how long did it cook for? did i miss that in the conversion ? it does make me hungry .
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Randy, I cooked it at 350 for 1 hour and 20 minutes. If I would have been home I probably would have pulled it 15 minutes earlier.
 
Nice cook Pat, TB is one of the things we do quite often. Try doing a wet brine over night, you won't believe what a difference it makes. Just make sure you don't brine an enhanced one as it may get to salty.
 
Rich Dahl said:
Nice cook Pat, TB is one of the things we do quite often. Try doing a wet brine over night, you won't believe what a difference it makes. Just make sure you don't brine an enhanced one as it may get to salty.
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I had planned to do a wet brine, I just got lazy.
 
Excellent Turkey Pat! I picked up a breast and am going to spin it on my gasser for sandwiches this week. Just waiting for it to thaw
 
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