I'll be smoking two bone-in turkey breasts next week (probably around 5-7 lbs each). I have two stands that I use for beer can chicken - anyone ever use these to smoke a turkey breast? Or am I better off just laying them flat on the grates? It's an 18.5" WSM so I'm not sure how well everything is going to fit on the same grate.
Vertical stands for bone-in turkey breast?
- Thread starter Tim McG
- Start date
A Cleland
TVWBB Super Fan
Tim, I have never done a turkey breast standing up. I brine it, wash it, pat it dry, rub vegetable oil all over it, apply a liberal amount of either salt & pepper or a mild rub, wrap it up in cheesecloth, and mop it with a sauce made from vegetable oil and red pepper for at least the first 2 hours of a pecan smoke. The cheesecloth will get a hard coating on it, and at that point, I cut it off and finish the breast au natural until it reaches 155. Pull it, let it rest for about 45 minutes, then break out the carving fork and a large pan to carve it in as when cut, it will have juices running all over the countertop. The best turkey sandwich slices ever........