Turkey Breast time

[es1025]

It’s Tom Turkey time of you and the #3 is ready for a quick workout.

I acquired a 8# breast today, will be brining tomorrow in the briner. The brine is gallon of water, one of kosher salt and one cup of dark brown sugar. Let brine for one hour per pound.

The smoke, 2oz of cherry wood, smoker temp 265, smoke until the bird is 165. I plan on using some poultry spice and paprika as the rub.

Let rest for at least an hour.

 

[GoodForTheSport]

About how long do you think this will take? I have a 4lb I'm doing soon.

 

[es1025]

My guess based on 40 minutes per lb. 160 minutes or 3 hours 10 minutes. I would cook to temp of 165. If you brine dont put a rub with salt in it.

 

[es1025]

The darn bird took 6.5 hours to finish at 270. The outdoor temperature was less than 20 degrees for most of the smoke. When the bird itself was finally finished it was moist and juicy. Everyone wanted the recipe.