New owner looking for advice on smoking 4 - 9lb turkey breasts for a party.

[Mcary13]

I am a brand new owner and looking for some help with smoking times, amount of wood and any other advice that will make this a great meal. I understand that doing the 4 breasts will add cook time I just don't know how much time to expect with the extra mass. I plan to honey brine the breasts and then rub with 2 different rubs for a variety. Any help or suggestions would be greatly appreciated. Thanks

 

[es1025]

I have not smoked multiple birds at once. However you will need to have the temperature at 240+ to compensate for the added mass.  You will need to monitor the each birds temp.  Could be temps at different levels.  Smoke all birds to 165. An instant read thermometer is critical.

I would go with 1-2 oz, you don't want to over smoke your birds. 

Do not forget about foiling the bottom (punch hole in bottom for drip pan) and the smoke box.

Good Luck!

 

[DivotMaker]

Hey, nothing wrong with going BIG on your first smoke!  I like it! ;D

Ed's right - increase temp to at least 240.  I smoke all poultry at 250, regardless of the amount.  It cooks the skin better.  What model are you using?  If it's a model 3, you probably will have to use 2 shelves.  Definitely monitor the temp of the birds on both levels, and put the racks as high as possible.  I would use 2-3 oz of wood (hickory, hickory/cherry is great for poultry), due to the mass of meat.

You don't need a water pan for moisture with poultry, but it does help stabilize the temp. 

Let us know how else we can help!

 

[Mcary13]

Thanks for the help! Do you have any estimates on how long it will take to smoke them all at 240-250 Degrees?

 

[swthorpe]

I believe the last time I did turkey breasts, they took about 4-5 hours, smoking at 225F.  I would allow 5 hours, but rely on the remote thermometer to tell you when they hit 165IT.  If they reach 165 sooner, you can always lower the smoker temp to 150 or so and do a warm and hold routine.

 

[es1025]

Its not about time as opposed to temperature.  The birds need to hit 165 iinternal temp. It took one bird about 5 hours or so.

 

[Mcary13]

Thanks again for the great advice, I am going to have a lot of fun with this and make some great food.

 

[DivotMaker]

Looking forward to the pics of your epic turkey smoke!  Four noble birds gave their lives for this, so let's give them a great send-off!    Allow 5-7 hours, just to be safe.  Should be a great smoke!

 

[Mcary13]

Dinner was a success! The breasts smoked for 5 hrs at 250 Deg. using 3.5 ounces of hickory. Pulled them at 163 Deg, wrapped them up to rest for approx 45 min. in a cooler. They came out with a great smoke flavor, moist and great texture. Decided not to brine them as i have had brined turkey before and this paticular one was very mushy. Thanks again for all the help!

 

[DivotMaker]

Pictures of the birds??

 

[Paul Case Luca]

I smoked first pulled turkey. 8 lbs bird.  Did at 225 ... But knew I was throwing away the skin... Good thing because it was rubbbbbbbbbery. That strategy worked well because it held in all the moisture very very well. Pulled at 165... Rest... Pulled ... Put in Corning dish with a little chicken broth with foil on top so as guests arrived we were set to open smoker and serve.

Pretty sweet timing. I do this with butts too. Party at 4PM... Pull it at 345 put into a container and set Auber to 175... Shower up as guests arrive so you don't smell like gobblygooo ....Serve at 430... Works well...all think there is nothing to it and they are mostly right.

 

[DivotMaker]

Good idea, Steve!  These smokers make a great warming oven!

 

[swthorpe]

I knew I was missing something...got to remember the showering part 

 

[Mcary13]

Sorry i didnt take any pictures-rookie mistake! I will be sure to in the future because I sure enjoy seeing others finished products.

 

[DivotMaker]

We'll give you a pass this time!  lol!