Wet brined and smoked turkey breast

[Brett-EDH]

Started this yesterday with a 5% salt water brine solution.



Some leftover JD, Cowboy briqs and white oak.



A bunch of spices and evoo



Skin off and smoked. Will crisp it later in the CI.



Probed and smoking



Target temp is 160°F. Then will cling wrap and foil wrap and fridge it.

 

[Timothy F. Lewis]

Yay!

 

[Brett-EDH]

Almost done. Set it and forget it. Doesn’t get easier.

 

[Brett-EDH]

Done and wrapped up to capture its juices









Pull temp was 159.9°.

I’ll slice this up for sammies this week.

 

[Tim Campbell]

Wow that looks good, Brett.

 

[Brett-EDH]

Sliced this up for dinner and made some mashed pots and gravy.

Turkey was super moist and smoky. Big win. 160°F pull temp and wrap was the mark. Would definitely replicate this cook again.



Lots of juice in the cling wrap.



Hand sliced







The residual jus

 

[Joe Anshien]

Great cook and pics as always!

 

[Bruno]

That looks great. I’ve had good luck with Turkey breasts on the SmokeFire in the past.
I used the Franklin method, but may try yours next time.

 

[Brett-EDH]

That looks great. I’ve had good luck with Turkey breasts on the SmokeFire in the past.
I used the Franklin method, but may try yours next time.

They’re super easy to cook. If you can target and keep 225-250°, it’ll be great. I wouldn’t go above 250° so the turkey remains juicy.

Heck, if you can keep 225-230° that’d be even better.

My goal here was to replicate Salt Lick’s in Texas turkey sandwich. I think I’ve got it.

Sliced up, on some good bread, salt lick bbq sauce on the bread, add a few pickles and this is a winner.

 

[Rich Dahl]

I'm a turkey junkie and that looks fantastic. Got to give that a try.

 

[JohnTak]

I don’t normally do turkey breast but that looks so good and juicy I have to try it.

 

[Brett-EDH]

I'm a turkey junkie and that looks fantastic. Got to give that a try.

I don’t normally do turkey breast but that looks so good and juicy I have to try it.

The 5% saltwater brine for 24 hours was key. The turkey absorbed the correct amount of salt and it retained good moisture, evident by the jus when I took it from the fridge to slice it.

You can replicate this cook easily. Very low work for a good yield.

 

[Brett-EDH]

no pics, sorry, but i made a sammie for lunch with this turkey. toasted costco ciabatta roll, Salt Lick original sauce copycat recipe, mayo, sliced tomato and a few sliced dill pickles. achievement unlocked.