Tried a pair of boneless turkey breasts tonight. Overall turned out pretty good. The only problem was it took much longer than I planned. I kept the temp between 230 and 250, with a short duration up to 270 when I went to the store. For some reason these 2.5 lb (x2)breasts took 4 hours to get up to 160*. And this is after foiling the last half hour with the temp at the grate bumped up to 310*. The temp just hovered at 150* for the longest time. Any ideas why it took this long?
Talkin' a long time for turkey!
- Thread starter Steve C.
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Doug D
TVWBB Hall of Fame
The more you read about barbecueing and the WSM, the more you will realize that poultry just doesn't benefit from the low & slow techniques that we use on pork and brisket-- there's no intramuscular fat and connective tissue to be broken down. Overcooking-- and the dryness it can bring-- is the enemy. Leave the water pan dry, pump the cooking temp up to 300-325°, brine the meat beforehand, use smokewood sparingly, pull the meat off when the white meat reaches 161°, rest it until residual heat brings it to 165°, and you will have fabulous results.
David Munson
TVWBB Super Fan
I take the sand out of my waterpan, line the waterpan with foil and go for a hot cook. NO minion method.
On a side note, I saw 58 cent per pound turkeys at the wally store.
On a side note, I saw 58 cent per pound turkeys at the wally store.
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