smoked turkey breast?

[fishboy1]

Grocery store had whole turkey breasts on sale so I picked up a couple for the smoker.

Bird #1 goes in tomorrow about 7#.

Need recommendations on how to brine/marinate/rub the bird for smoking.

Recipes anyone?

 

[Trapper John]

For smoked bird I like a honey brine.

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice

Mix the top 4 and then add the ice. Then add the bird for 12 hours maximum. Smoke.

I brine in a cooler. Keep the bird submerged in the brine.

That brine mix is for a whole turkey so I'm sure you'll have some left if you're only doing the breast. Or you could try to cut it down a bit. I've never tried that but it would probably work if you keep the salt concentration at the right level.

 

[fishboy1]

Do just drain the brine and then smoke? Or do you add some rub to the bird before smoking?

 

[Trapper John]

I've never used a seasoning rub when smoking a brined turkey. I just drain off the brine and then use paper towels to pat the turkey dry.

I'm sure it wouldn't hurt if you have a favorite rub you're wanting to use. I do rub the bird lightly with vegetable oil sometimes before starting the smoke.

 

[fishboy1]

Ok,
Last night I put turkey breast in pot of water with 1lb salt
Half gallon apple juice
Bunch of ice.

This am, I rinsed the breast off, liberally coated with Memphis style dry rub and put on the smoker at 11:45 am.

Ill stick a thermometer in it around 5pm.

I figure it will take about 7 hrs.
Report to follow.

 

[fishboy1]

WOW! That was gooooood! Moist and tender. Inside temp got to 168 and hovered there for 1.5 hrs. Outside temp was dropping into the teens and the smoker wouldn't get any hotter. Cook book said inside temp to 170 so I pulled it, let it rest for 15 minutes and sliced.

That was some tasty turkey!

 

[BigCountry71]

What was the temp of the smoker during cooking?

 

[AngusBrock]

I tend to try something new every year for my thanksgiving turkey. Also when I cook I will use what ever I have at the time just laying around to come up with something new.

This year I juiced half a dozen tangerines, 2 large lemons. Put this in the blender with 3 heaping table sppons of strawberry preserves and blended well. Then injected this into the turkey untill it wouldnt hold any more. seasoned the out side with garlic salt and lemon pepper, and the zest of 2 lemons. stuffed 2 whole sweet onions and 2 whole lemons inside the bird and poured a couple of those Miller Chills on, in, and around the bird and baked it.

Popped her in the oven and when she came out it was golden brown extremely juicy, very tender, had an amazing flavor and after carving it the nice little lines of orange and red speckled lines in the meat made it look very nice.

 

[AngusBrock]

When I get some more time ill tell you about the one I did a few years ago that turned out neon yellow but was one of the best birds I ever ate.

 

[fishboy1]

What was the temp of the smoker during cooking?

Heck if I know. Temp gauge on the smoker is busted. It is one of those electric brinkman garbage can models.