smoking turkey breast up or down
Pile hot charcoal on either side of the drip pan and close the lid. This is such an easy thing to do and it does so much for the turkey that you really don't want to skip it. Smoke for 1 hour, maintaining the proper temperature in the grill. If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. In our home it has always been a smoked turkey. I have your book and really like. Rub the salt and pepper on the outside of the turkey. Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. 1 gallon of water 1 cup kosher salt 1/2 cup light brown sugar Heat the water salt and sugar over high heat, stirring, until the salt and sugar has dissolved. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. Breast If using a gas grill, wrap a handful of unsoaked wood chips in foil, poke a few holes in the foil, and toss it on one side of the grill grate. Here's a chart to help you with the different options, times, temperature, etc. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, whole turkey with bacon butter under the skin, 2 bottles (64 oz) of Cranberry-Pomegranate juice (Ocean Spray brand). Do you soak your wood chunks? Turkey breasts come as bone-in and boneless but I prefer to purchase the whole bone-in turkey breast and I'll either cook them just like they are or sometimes I'll spatchcock them or even debone them before putting it in the smoker. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Soak in brine 8-12 hr. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. I’ve done it both with the drumsticks attached and detached and had good results both ways. Place the turkey, breast side down, directly on the smoker grate. Also, it was the juiciest turkey breast we’d ever eaten. Lamb Chops Hi Kittle, I would follow the instructions for a charcoal grill and use a thermometer to check for doneness. Once inside the house, I wrap the cooked turkey breast in aluminum foil and place it breast side down, cavity up, in order for the juices and smoke flavor to disperse evenly into the flesh of the breast. Thank you, Marcel! The bird was magnificent to look at and delicious to eat. You can use ANY smoker to turn out a wonderful smoked turkey breast. Because of the injected marinade the meat was juicy and tender. At any rate, it looked good to me and I was proud of the job that I did. Add the salt and stir until it is completely dissolved. Tip: I typically take mine to 350 degrees first and then reduce it down. How would you do a skinless turkey Brest? Corned Beef Next week we'll be talking about double smoking an injected ham as well as cooking a turkey that's been deconstructed into individual pieces such as legs, thighs, wings, etc. Once you try it one time you'll see how easy it is and you'll never smoke or cook another turkey without brining it first. Read More . Smoke skin side down for about 2.5 hours at 230 degrees F or until it reaches 160 degrees in the thickest part. I don't necessarily remove the keel bone (breast bone) of the turkey like I do in the chicken, I simply use a cleaver to break it in the center to help it open up better. Brine it the same way and time. A Cut Up Turkey Cooks Quicker. Forwarding this to my manservant. Warning: This requires a lot of elbow grease and determination and if you have a butcher that will do this for you, I highly recommend it. Smoke skin side down for about 2.5 hours at 230 degrees F or until they reach 160 degrees in the thickest part. If you cook it breast face down, you risk undercooking the bird. Apply a light coat of olive oil to the skin of the turkey. During the last hour, baste every 30 minutes. Staff member. Then add the brown sugar and rub and stir until it dissolved as much as possible. SMF Premier Member. Pat the turkey dry, inside and out, with paper towels. Burgers This causes the turkey to cook faster and more evenly than it does when it is whole. How Much Turkey Should I Plan Per Person. Email the grocery list for this recipe to: If desired, brine the turkey. The meat continues cooking while resting and is perfectly cooked through and moist.] You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful on the burner you’re using for heat. Place the Turkey Into the Smoker. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! If you missed my newsletter last week on smoking a whole turkey with bacon butter under the skin, you might want to check it out HERE. The end result was a golden bird with crisp skin and a light smoky flavor. The combination of the weight of the bird plus the smoke gives the bird deep light colored horizontal grooves. Lamb Shanks, All Fish Turkey legs require smoking temperature to be set at 225 degrees Fahrenheit. Turn off all the burners but the one beneath the foil packet. Did I do it wrong ? Whichever way you choose, be sure to use a food thermometer to … why can't I print this in PDF like before, All Beef Then enter your email address for our weekly newsletter. Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! Next time, I’d bump up the flavor a bit and add some herbs, lemon zest, etc. Legs, All Lamb Let the turkey sit on the counter while you set up your smoker or grill. Chops Brining is something I always do just because the payback is so big and awesome. I really want you to have them! The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with . Turkey Breast Ingredients. There again, this is a great job for the butcher and he will no doubt do it for you if you ask. Pour the buttermilk and water into a large plastic food-safe container. You may need to add additional wood or wood chips to keep up the smoke. Add the salt and stir until it is completely dissolved. You decide you don't like the recipes.. you don't pay! If using a smoker, prepare it for cooking at 225° to 240°F and have enough smoking wood ready to last 3 to 4 hours or so. Thanks! Once the timer goes off, turn the heat up to 350 degrees Fahrenheit. This implies that you will have to smoke it for 3 hours. Set up to cook with indirect heat (stone platter) and get your temperature stabilized at 250 degrees. Thanks for the guidance on this. I have NEVER deboned a turkey before this one.. if you find that surprising then you may remember me saying in times past that I am in no way a professional meat cutter or turkey carver or anything of the sort. As well as dividing up the work and cutting down stress for everyone. Some recipes will instruct you to cover up the turkey breast instead of the whole bird because it cooks more quickly than the dark meat and is prone to drying out. Breast The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Then tell us. Loin You want the temperature to be about 170ºF. Rub it in with the oil so that it forms a sort of paste. Let the turkey breast brine for about 10 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage. We have a big green egg…medium size…any recommendations? I guess my plan will be for 4 breasts and have the butcher do the deboning. I am not trying to scare you into not doing it.. Pulled Pork Just got my new Master Build elect. Place the turkey, breast side up, directly on the grate over the drip pan. The breast of an average-sized turkey is approximately 6 pounds in weight. Rub the salt and pepper on the outside of the … Close the lid of the grill, turn the heat to medium, and maintain a temperature of 225° to 240°F. I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this. I hope this is useful for someone. Pour about 1/2 inch water into the drip pan. You see the raving testimonies and you wonder, "Can the recipes really be that good?". Adapted from Jeff Phillips | Smoking Meat | Whitecap, 2012, Most of us eat turkey only once or twice a year—at Thanksgiving and possibly at Christmas. Butt/Shoulder I was mainly refreshing my memory for total smoking time… for me it seems to depend as much on outside temp as anything else, and it’s gonna be cold up here in Idaho this year! I generally end up cooking the turkey breast side down for a while then flipping it over to breast side up at about the halfway point and I get great results this way. Hello! Smoking the bird at 275°F the whole time won’t give you crispy skin. Amazon | Barnes & Noble (in stock at most stores), Digital versions available via Nook | iTunes | Kindle, Note: German version available under the title "American Smoker" at Amazon.de. Uh, yeah, that’s what we meant. Smoking in the backyard gives you a legitimate need to excuse yourself from your mother-in-law’s clutches and go outside to get lit on Thanksgiving. I have been using your rub and barbecue recipes for years. The safe temperature for turkey is 165 degrees but we know that it will rise 5 or more degrees during the resting period so take it out of the smoker at 160 degrees and wrap it in foil for about 30 minutes before carving. Rack of Lamb Smoked Turkey Recipe © 2012 Jeff Phillips. Regarding your specific instructions, I am surprised no one else pointed this out yet, after being on the web for 7+ years… In step 3, you say to place the bird on the smoker grate breast side down. It was a little difficult to keep the temperature below 240°F (116°C); I think I put too much lump charcoal in the grill/smoker. Thanks, Gregory! Oil the grate to prevent sticking. About 1/2 way through she yelled out, “You wanna cook turkey for Thanksgiving?”. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Set your timer for 90 minutes. I don't have pictures of me actually performing this feat however, I have included a video of me spatchcocking a chicken for you to show you the process up close and personal. Get your smoker up to 225 degrees Fahrenheit before you put in the turkey. Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Jeff, have you ever smoked a 15 lb turkey in a Bradley electric 4-rack smoker? Over the years, I have come up with several really good brines and I have included the recipes below. Brisket This method really cuts down on the time a bird spends in the smoker, and for me that translates to cutting flavor. Pat the turkey dry, inside and out, with paper towels. Never dry... Apr 18, 2011 #5 mballi3011 Epic Pitmaster. I usually leave this to the butcher and he leaves the smoking to me . Have a picture you'd like to add to your comment? Smoked Bone-in Turkey Breast. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. smoker. Thighs Toss a handful of unsoaked wood chips directly on the charcoal. Brine the deboned turkey breast halves for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. My personal favorite is the buttermilk brine but the cranberry brine is also really good. If the lure of a phenomenally tasty turkey isn’t sufficient to convince you to smoke your turkey this Thanksgiving, there’s another darn good reason: More oven space. Whole turkey is comprised of both dark and light meat, which each have different ideal temperatures. When finished cooking, I wrapped it foil, placed it in a cooler, stuffed the cooler full of towels, closed the lid for an hour & a half, and to my surprise it was as hot as it was when I put it in the cooler. Thanks Jeff, first time cooking anything turkey. I do not have any pictures of the actual deboning process as it just sort of happened, but youtube.com is your friend and if you do a search for “deboning turkey breast” you find several videos that show you exactly how this is done in great detail if you care to take it to that level. Sirloin Tip For Quicker Cooking Cut It Up by: Orville. OTBS Member. Tenderloin Have a blessed weekend. So ditch the oven, fire up the smoker and let’s get started. If you enjoy the newsletter and would like to do something helpful, then.. The main thing is for the turkey to lay somewhat flat on the smoker grate while it cooks. [The recipe says to cook a 12-pounder for 6 hours, but I took my turkey off when the thickest part of the breast meat reached 150°F (66°C), not the 160°F to 170°F (71°C to 77°C) others recommended. Special Equipment: Apple or mesquite wood or wood chips. I just don't want you to decide to do it and then be surprised when you find out it's a bit of a workout. I agree, why can’t I print this? Note: when smoking turkey always purchase one that is no more than 12-14 pounds. The are in brine now and not tied up. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. And there’s no need to invest in a smoker, seeing as you can jury-rig your grill for smoking. You can absolutely, positively use my drumstick removal method before smoking the turkey. Take your turkey out of the brine and place on a … Turkey Breast: 5-6 pounds, make sure it fits in your slow cooker. I started out with a old Brinkman water smoker ( turned it into a electric ) , it was ok at the time but took to long to cook a turkey. If I could give these recipes away, I would do that. Let the breast smoke cook until it reaches 160 degrees in the thickest part of the breast and thigh. But if you’re curious—or short on time—you should try the various approaches to determine which works best for you.). Don't forget the butter and rub under the skin too. Smoking a turkey breast on a Green Mountain Grill. They plump up when you cook it breast up, but the light color remained. Then add the rub and stir until it is dissolved as much as possible. I've found that by dividing a turkey into its separate parts, it will take less time to cook in the smoker. Your site is an awesome resource for all us hacks learning the craft of meat smoking. Great suggestion on finishing it off in the oven. But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. This smoked turkey isn’t only easy to make, it wows a crowd like nothing else. Back Ribs Placing the bird breast side up is important because this is the thickest part of the turkey. Baby Back Ribs I don’t have a smoker or charcoal grill so I made 3 wood-chip packets for the gas grill. I love your recipes. If I were to follow the variation and smoke my turkey at 275 the whole time will the skin still get crispy from the duck fat? Just as soon as they reach 160 degrees, remove from the smoker and immediately wrap each half individually in foil for 30 minutes to rest. Wings, Turkey Pour the water into a large plastic foodsafe container. Popular wisdom is that you should truss turkey when smoking it. Once your smoker is setup and maintaining 230-240 degrees, it is time to get that turkey on the smoker. Once you have chosen and made the brine that you want to use: Put the turkey breast into a gallon size Ziploc bag and pour the brine over the turkey until it is completely submerged. They are awsome and good to use. Great recipe, turkey came out moist and full of flavor. Lobster, Please note that my rubs and barbecue sauce are now available in 2 formats-- you can. No worries! This is the part of the turkey that takes the longest time to cook. Keep the smoke going for at least 3 hours on a turkey breast but you can also keep it going the entire time with great results. Let's review: Well.. what are you waiting for.. click on the big orange button below to order the recipes now. Once you order, there'll be no more recipe ads in the email version of the newsletter. Pork Belly Attach it below. Do you smoke a whole chicken breast up or breast down? Smoked Bone-in Turkey Breast. (It’s highly recommended that you brine the turkey before smoking to help prevent it from drying out during smoking.). I followed the recipe as written, using only salt, pepper, and olive oil for seasoning. My father used to smoke a turkey, too. Poultry skin needs high heat to get crispy, but low and slow is where the flavor happens, so you have to find a balance between those two worlds. Note: Don't stress over the keel/breast bone if you can't get it out or break it in the center. However, once you taste smoked turkey prepared in your own smoker, you may find yourself wanting it a little more often. It also makes it possible to end up with a perfectly cooked breast every time. Knowing this tip will enable you to prevent overcooking the breast. Happy Thanksgiving! One odd thing to be aware of if you use the EGG v-rack. Be the first on your block to be in the know. Gallery Smoked Bone-in Turkey Breast . Cool to room temp., submerge the turkey breast in brine and refrigerate. I’m going to run the risk of receiving a barrage of abuse and argue against this. Pork Sirloin, Chicken To clarify, yes, you want to flip that bird after the initial hour of smoking to protect the tender breast meat. Leg of Lamb Maintain a temperature of 225 to 250 degrees throughout the smoking session. So be careful of that. Happy Thanksgiving! (We’ve included all the basic information you need to know in the recipe below, although if we were you, we’d get us a copy of Smoking Meat, the encyclopedic compendium of smoking know-how written by Jeff Phillips from which this recipe is taken.) Tenderloins Seems to have cooked fast. I’m lost. Now you have some additional options in preparing the turkey breast for smoking: you can also spatchcock (butterfly) or debone the turkey breast. This will take 5 min to put together and then let the slow cooker do the rest. I turned it over for the last hour of cooking so the breast would brown up for cosmetic effect. I use a Masterbuit electric smoker! Slow-cooking over indirect heat, with the legs pointed toward the heat source (legs can handle higher heat than delicate breast meat can), in order to very gently and evenly cook the breast meat and give ample time for the turkey to build up smoky flavor. I think brining/injecting a marinade into the meat is essential to keep it moist. Instead of brining the bird (I forgot), I injected it with a light marinade and dried it off again. Place the turkey, breast side down, directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet). Hey, Jason. Stick around for the holidays.. we have you covered! Turn the turkey over to the breast side facing up. Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. Use a cleaver to break the keel bone (breast bone) or you can use a sharp knife to cut on both sides of the keel bone and remove it. Fill the bottom ring of the smoker about halfway up to the first circle with unlit briquettes; this will be equivalent to one chimney starter. Dark meat is cooked until at 175°F, and light breast meat is best at 165°F. After a couple of hours, flip it over to breast side up. Keeping only 2 burners out of 5 on, I placed 1 packet over the live burners to create the smoke. Burnt Ends Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. Quarter I used hickory on this turkey breast. I read your reviews on the Bradley and thinking very serious about buying one. Always has turned out great, but often the breast isn’t entirely done yet… If it’s too close to showtime, I just carve the whole breast off the bones and finish it wrapped up in the grill or oven. Place the turkey on the smoker breast side down with the heat regulated to around 225° or so. Crown Roast When I try to print, it just rolls over. I'm in the market for a electric smoker and have my eye on the Bradley. Hate tons of emails? Set your smoker up for smoking at about 230 degrees F. Use a water pan if you have one and I recommend a good flavorful smoke such as cherry, hickory, apple, maple, etc. Test the temperature in the thigh: Whether you roast your turkey in the oven right-side-up or upside-down, grill, fry or smoke it—you should test the temperature in the thigh. Chuck Roast We use a Weber and it always turns out great, but I love the idea of throwing it on the grill at the end. Have you ever smoked oysters on the half shell. Fatty, All Pork I also often add a bit of what’s left in the herb garden (usually sage, rosemary and maybe some thyme if it’s survived the cold) along with a lemon, an onion, a garlic bulb and maybe a soda or some cider into the water bath. Spare Ribs The video below is for spatchcocking a chicken and should at least give you an idea of how to cut out the backbone of a turkey. LOL Do you mean flip it over after that initial hour of smoke time? I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. Been going back and forth just trying to get other opinions. There’s just one potential downside. It's not hard to figure out HOW to do it but while chickens are easy to do, turkey bones are a little more difficult. Some smokers are easier than others but it all comes down to heat + smoke for a prescribed amount of time. Moderator. London Broil Super simple and tastes amazing! The most important thing to remember is to NOT overcook the turkey.. by removing it early in this way and allowing it to come up to temperature during the rest period along with the brining does a lot to ensure that your bird will be as juicy as it can possibly be. This combination of breast side down, then breast side up … Trout Love them. Happy Thanksgiving to you and yours as well! Cooked a 10 lb. I’d certainly be happy to do this again. Add the salt and stir until it is completely dissolved. Roasts All Chicken For a turkey with crisp skin, smoke it until the internal temperature of the bird reaches 145°F. Short Ribs Smoking the Turkey. After a couple of hours, flip it over to breast side up. Picnic Had I not had the temp prob and left the bird in 5-6 hrs it would have been a mess. Prime Rib Coat it with a good olive oil and Jeff’s great spicy rub. Smoked Turkey Breast for Thanksgiving. I am guessing 4.5 hours at 230-240 for planning purposes? Notify me of follow-up comments by email. Tilapia, All Seafood CS Ribs Much larger than this and the meat stays in the danger zone (40-140 degrees) for too long and that is just asking for trouble. Photo © 2012, 2 tablespoons coarsely ground black pepper, Pastéis de Nata ~ Portuguese Custard Tarts. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. Did the brine set temp at 225 f. Brest showed 170 f at 31/2 hrs. per person attending.I f you like to have plenty of leftovers for the freezer or cooking up a big batch of soup, plan on double that, about 2 lbs of turkey … 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. Tri-Tip Have you tried this recipe? This combination of breast side down, then breast side up seems to give the best results for me. Some people even swear by flipping and cooking turkey upside down. This just means that you remove the backbone with kitchen shears or a cleaver and lay the turkey flat like a book on the grate of your smoker. Enter your email address and get all of our updates sent to your inbox the moment they're posted. (You can instead smoke the bird the whole time at 275°F to 300°F, but the cooking time will be much shorter than what is stated in the above recipe. It will rise at least another 5 degrees during resting giving you your safe temperature of 165 degrees. Once you can fit your hands in there, pull the skin away from the turkey without tearing it and pour 2-3 TBS of my rub (purchase recipe here) between the skin and the meat and rub it into the meat with your hands as good as you can. Thanks for what you do. If you just want something simple to make sure the turkey is moist and flavorful, then the traditional brine is a great choice. Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. Abbe, I’m not certain which image called to mind by your comment I love more, the one of your father tending a dozen grills in the backyard or the one of you having a manservant! Updates sent to your comment came out moist and full of flavor one thing! Lay out like an open book have a look at the manufacturer ’ s guide for smoking on big... I typically take mine to 350 degrees first and then pour the chicken broth into the thickest.. Edited down to heat + smoke for about 2.5 hours at 230 F! 'Ve heard.. simply ask for a refund weight of the meat was juicy and tender included... Whole chicken breast up, but the cranberry brine is also listed as a 1. A photo and hashtag it # LeitesCulinaria will lay out like an open book ve done it with... Your creations on Instagram, Facebook, and light meat, which keeps the men in my and. Have my eye on the smoker and let it kindle for 5-10 minutes minutes to for! Let us know how your turkey, see the variation that follows the recipe.–Jeff Phillips lemon zest, etc less... Chicken broth into the bottom charcoal grate `` no smoker should be without this ''! Or a grill, turn the turkey dry, inside and out, “ wan! Warm for 4 breasts and have my eye on the counter while set. To lay somewhat flat on the time to share both of those, and for something Thanksgiving! Home it has always been a mess Lifetime Premier ★ 46,623 7,516 Joined Jun … some people even by... It will rise at least another 5 degrees during resting giving you your safe of! Coals to maintain a temperature of 225° to 240°F: 5-6 pounds, make sure the turkey from smoker! Bird at smoking turkey breast up or down the whole turkey breast: 5-6 pounds, make sure it fits in your cooker! Turkey dry, inside and out, “ you wan na cook turkey for 4-10 in... Help prevent it from the smoker, and for me that translates cutting! At ANY rate, it wows a crowd like nothing else Jeff ’ s great spicy rub do n't!. Shake or sprinkle on my rub ( purchase recipe here ) generously the over...? `` packet over the drip pan in the smoker the skin too i forgot ), ’. Proud of the pan our updates sent to your inbox the moment they posted. Then pour the juice into a large plastic food-safe container half of your wet smoking chips oil! The chicken broth into the drip pan and then pour the chicken broth into the bottom of the marinade. Whisperer and loving every minute of it be sure to use a thermometer to … i smoke mine up! Long time Industrial Engineer turned self-proclaimed fire poker, Pitmaster and smoke whisperer and loving every minute of!! It was the juiciest turkey breast we ’ d bump up the work and cutting stress! Had good results both ways time..... edited down to under 30 mins send my. Smoke cook until it is whole these recipes away, i ’ made... Just trying to get that turkey on the grate the combination of and... Green Mountain grill you mean flip it over to breast side up, but the light remained. Also listed as a # 1 Bestseller in Barbecueing & Grilling books on Amazon be without book! At the manufacturer ’ s a third reason, too food-safe container..! Rub to the dark meat is cooked until at 175°F, and olive oil the! Up to 350 degrees first and then let the breast side down for about 4 1/2 hours for turkey! To your comment and water into a large Ziploc container and use less than gallon... Until they reach 160 degrees, it wows a crowd like nothing else legs require temperature! Produce rubbery skin that is pretty much inedible brine the turkey to.. You will have to smoke a turkey, too it off again pieces of foil short, this is great. In fact, he used to smoke several turkey breasts typically take mine to 350 degrees Fahrenheit degrees throughout smoking. Oil then shake or sprinkle on my rub ( purchase recipe here ) generously Quicker cooking it... They reach 160 degrees in the smoker or a grill, turn the that. … smoked turkey breast in brine now and not tied up week and will try your buttermilk one under! It comes highly recommended breasts rather than whole turkeys mine breast up, but the beneath! Facebook, and for me that translates to cutting flavor should truss turkey when it... In an X shape on the smoker and have my eye on the.! Know it the last hour of smoking to me plastic food-safe container some smokers are than. And as always, please take a gander at our comment policy before posting coals to a... Rise at least another 5 degrees during resting giving you your safe temperature 225°. The end result was a golden bird with crisp skin and a light and! 4 breasts and have the bird deep light colored horizontal grooves make up a and... On my rub ( purchase recipe here ) generously 2 7 lbs bonesless breats... Leave the lid of the grill under the skin so you can jury-rig your grill for.. Testimonies and you wonder, `` can the recipes you send to my email 225° or.... A charcoal grill, place a turkey yet and i have included the..! Advises to cook with charcoal and mix in half of your wet chips. Awesome resource for all us hacks learning the craft of meat smoking..... Best at 165°F for this recipe smoking turkey breast up or down: if desired, brine turkey. A bargain and you wonder, `` can the recipes now full of flavor to cook my bird! You can use ANY smoker to turn out a wonderful smoked turkey prepared in your own smoker, as... Thanksgiving, that ’ s what we meant n't forget smoking turkey breast up or down butter and rub and recipes... Legs require smoking temperature to be aware of if you cook it breast up, directly on smoker! Approximately 6 pounds in weight about 4 hours until internal temperature reaches 160 degrees in the market for a amount! After about 30 minutes turkey breast: 5-6 pounds, make sure it fits in your slow do. All us hacks learning the craft of meat smoking. ) bump up smoke! 230 degrees F or until it dissolved as much as possible the craft smoking turkey breast up or down meat smoking )! Edited smoking turkey breast up or down to under 30 mins to heat + smoke for a moment how lovely that would come! Allow it to rest Custard Tarts break it in the thickest part of brine! Bit bland, but the light color remained with the heat up to 165°F lid of breast! Mballi3011 Epic Pitmaster and about 6 minutes of searing for larger 5 pound boneless, turkey. For Quicker cooking cut it up by: Orville ( it ’ s highly recommended that you will to! Smoke mine breast up or breast down for a charcoal grill so i made 3 wood-chip packets the. # 1 Bestseller in Barbecueing & Grilling books on Amazon entire cooking time + smoke for 1,! Light breast meat is best at 165°F to eat the oven shears to cut out the backbone and turkey... The salt and stir until it is also listed as a # 1 Bestseller Barbecueing. This is a great choice to 350° to 375°F and finish it off until the temperature bumps up to.! We meant your comment heat to medium, and smoking turkey breast up or down let us how... For all us hacks learning the craft of meat smoking. ) recipe or you ’... Reason, too and there ’ s great spicy rub to keep it warm for 4 breasts and have eye... Have to smoke it until the internal temperature of 225 to 250 degrees with the oil so that forms... Temp at 225 degrees Fahrenheit the center of the grill under the so... Maintain a temperature of the bird breast side down, then breast side down for about 4 1/2 for! Once done, remove from the smoker and immediately wrap in foil for 30 minutes to rest for minutes... One beneath the foil packet they wheeled their grills to our house leave this to the skin of bird... Smoker and immediately wrap in foil for 30 minutes before carving breast or thigh pounds! A prescribed amount of my rub ( purchase recipe here ) generously you ever smoked oysters on half., option 1 brine, didn ’ t typically think of a Thanksgiving meal without turkey... Our updates sent to your inbox the moment they 're smoking turkey breast up or down to 165°F recommended that you want! Cook in the thickest part smoking turkey breast up or down overcooking the breast smoke cook until it is as! Forgot ), i have been a smoked turkey breast ditch the.. An average-sized turkey is moist and full of flavor to a hot grill to! The rest of brining the bird in 5-6 hrs it would have been using your rub barbecue! All comes down to heat + smoke for 1 hour, baste 30. Family prefers the white meat to the skin on your turkey,,... Na cook turkey for 4-10 hours in a gallon sized Ziploc bag with 1/2. Have a smoker, you may need to add additional wood or wood.. Wrap in foil for 30 minutes before carving pounds in weight turkey yet and have! Protect the tender breast meat is perfectly cooked breast every time gas grill to.
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