Doing my 3rd smoke with my SI2 model (previously smoked 2 whole spatchcocked chickens and a 8 lb. pork butt (both came out delicious- love this smoker!) and am going to try a 9 Lb. Turkey breast. It's currently brining away in my refrigerator and am planning to take it out after 10 hours, rinse it, put on the rub tonight, then let it sit in the refrigerator overnight and smoke it tomorrow morning. My question is there any advantage to trying to spatchcock the turkey breast or should I leave whole and stuff the cavity with onion, carrots and celery? I've seen both methods discussed but can't figure out best method?
1st Try with a Turkey Breast
- Thread starter Steve@KC
- Start date
Pork Belly
Moderator
If you have the time and space bone in and whole is best. At least that is how I would do it. I have spatchcocked whole turkeys before in my #3. Those turned out great very moist and fast smoking.
Did you do your chickens and butt at the same time or two smokes? Try pealing back some of the skin to get the rub directly in contact with the meat. Good luck.
Did you do your chickens and butt at the same time or two smokes? Try pealing back some of the skin to get the rub directly in contact with the meat. Good luck.
The 2 chickens were done on my first smoke and the pork butt was done on my second smoke. Since the birds were done at 250 F for 4 1/2 hours and the butt needed 10 1/2 hours at 225 it would have been difficult to do both at the same time. Maybe someone with a lot of experience could pull this off but not a newbie like me!
I think you will be fine with 4 oz, and sweet woods as well...should be a winner. If the breast does finish early, you can wrap it in foil to hold the temp and let the juices redistribute through the meat. I suspect 6-6.5 hours will be plenty enough. Let us know how you make out...pics are nice too!
I am a little worried. After just 3 1/2 hours my maverick probe is saying the breast is at 163 degrees! It started at 37 degrees when I started the smoke and I've been cooking at 250 degrees (maverick has been reading smoker temps between 235 and 257). I thought I'd hit a stall sometime but so far that hasn't happened. 3 1/2 -4 hours just doesn't seem enough for an almost 9 pound bone in turkey breast? Has anyone else cooked this large a breast in just 3 hours and 45 minutes?
The turkey breast will hit a stall, so don't worry about that. The temp probe placement may be giving you a higher temp reading that actual...did you push the probe well into the breast but not reaching the bone? When the breast reaches 165IT on your probe, you may want to use another remote therm just to check in a couple other places within the breast. Or, you could remove the probe and re-insert in another location, but again, you want the probe to be well inserted into the breast.
The other effect could be your set temp of 250F...when I do 7# breasts, I usually set my temp for 225-230F. Given the higher temp setting, it is possible that your breast is finishing quicker than expected. I would still check with another remote therm to be sure that you have 165IT...if so, then you can always remove it and double foil wrap to hold the temp until you are ready to serve.
Yep, did check breast temperature with a second probe and it confirmed my 8.90 pound turkey breast was at 165 degrees in 3 hours and 55 minutes! I'm wondering if this is a record! I cooked it at 250 because most of the other people on this blog seemed to have cooked turkeys and turkey breasts at 250 degrees. I have it wrapped up right now and will take a picture of it and slice it up in an hour or two. Hopefully it will be cooked all of the way through (that's my biggest concern).
bigbassnutt
New member
I cooked a whole turkey, don't remember the exact weight but I would say around 9 pounds, took right at 4 hours at 275 degrees. Just smoked a 4 pound chicken yesterday at 275 that took 3 hours. I stuffed the turkey with onions, celery and carrots and for the chicken I used onions, apples, celery and fresh garlic.
bigbassnutt
New member
Well I did carve up the breast after I had it wrapped in foil for 45 minutes. It was very juicy, delicious and was done down to the bone! I guess an almost 9 pound bone-in turkey breast can be smoked in just 4 hours! This is my 3rd smoke with the SI#2 and I do like this smoker a lot! It's easy, takes very little wood and the meat comes out tasting so good!
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DivotMaker
New member
Time sounds right on the money to me, Steve! I never experience any kind of a "stall" with poultry, so it usually goes pretty fast at 250°. The stall is from evaporative cooling on things like briskets and pork butts, as the fat/connective tissue renders and flows to the surface, cooling the meat much like our skin cools when we sweat. Poultry is extremely lean, so that doesn't happen. Typically, you'll see a steady climb in temp with poultry.
As for your question on the mire poix (chopped celery/onion/carrot mix) - try it some time in a chicken or turkey. I always use it on whole birds, since I learned about it here, on the forum. I think it helps the meat cook more evenly, and gives the meat a great flavor.
As for your question on the mire poix (chopped celery/onion/carrot mix) - try it some time in a chicken or turkey. I always use it on whole birds, since I learned about it here, on the forum. I think it helps the meat cook more evenly, and gives the meat a great flavor.
