CUTiger80
New member
I have been scouring the forum for brine & rub recipes, cook times, smoker temp, wood preferences, etc. and have been bugging you guys with questions and now I am ready to try my first bone-in turkey breast but thought I would run my plan by you “veteran smokers” and get some final input before it is “too late”.
First of all, my turkey breast is 8.5 lbs and is thawing in the refrigerator (it has been in there for about 2 days and still seems pretty hard to me).
I plan to brine the breast with the skin on for about 8 hours in the following brine (which is a combination of Tony’s & Ed’s brine recipes)
1 gallon water
1 C Kosher Salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 TBS thyme
1 TBS Old Bay seasoning
1 C brown sugar
1 C orange juice
After 8 hours in the brine, rinse well and dry.
Apply olive oil and rub (I decided to go with a commercial rub I picked up at the local meat market for this smoke). Pull up skin and get rub under the skin and then on the skin. Use toothpicks to hold skin in place if necessary.
Cover and put back in refrigerator overnight.
Put half and half water and apple juice in a water pan in the bottom of the smoker.
Use about 2 ozs of cherry wood in foil boats.
Put breast on rack near top of smoker and insert Maverick probe in breast.
Start smoker at 150 deg for 30 minutes then crank up to 240 or 250 deg.
Take off the turkey when the internal temp reaches 160 deg. (I have budgeted 5-1/2 hours for this).
Double wrap breast in foil, then towels, put in cooler and transport to my Mom’s house and eat about 3 hours later.
(Should I plan to put the breast in her oven for 20-30 minutes or so right before cutting & eating? Is 3 hours from smoker to table too long?)
Any comments or suggestions would be appreciated.
First of all, my turkey breast is 8.5 lbs and is thawing in the refrigerator (it has been in there for about 2 days and still seems pretty hard to me).
I plan to brine the breast with the skin on for about 8 hours in the following brine (which is a combination of Tony’s & Ed’s brine recipes)
1 gallon water
1 C Kosher Salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 TBS thyme
1 TBS Old Bay seasoning
1 C brown sugar
1 C orange juice
After 8 hours in the brine, rinse well and dry.
Apply olive oil and rub (I decided to go with a commercial rub I picked up at the local meat market for this smoke). Pull up skin and get rub under the skin and then on the skin. Use toothpicks to hold skin in place if necessary.
Cover and put back in refrigerator overnight.
Put half and half water and apple juice in a water pan in the bottom of the smoker.
Use about 2 ozs of cherry wood in foil boats.
Put breast on rack near top of smoker and insert Maverick probe in breast.
Start smoker at 150 deg for 30 minutes then crank up to 240 or 250 deg.
Take off the turkey when the internal temp reaches 160 deg. (I have budgeted 5-1/2 hours for this).
Double wrap breast in foil, then towels, put in cooler and transport to my Mom’s house and eat about 3 hours later.
(Should I plan to put the breast in her oven for 20-30 minutes or so right before cutting & eating? Is 3 hours from smoker to table too long?)
Any comments or suggestions would be appreciated.