Turkey breasts at 60 above!! (What)

[Moonz]

Yeah is was around -15 last week.
Well got 2 turkey breasts from last years hunt.
Just threw together a dry rub, going on the smokin it 2 tomorrow.
So, I've only smoked whole turkeys with a wet brine overnight.
I'm thinking turn knob to 200 and smoke till 160 and wrap foil.
Any other suggestions in smokin it world.

 

[Pork Belly]

You should brine it first, also I go 250 on all poultry.

 

[DivotMaker]

You should brine it first, also I go 250 on all poultry.

+1!

 

[Moonz]

Ok thanks pork belly, I agree. But I want to just try this. In the fridge with olive oil and the dry rub that's it, is  200 too low because  of danger zone?

 

[NDKoze]

Since poultry doesn't have a lot of connective tissue that needs to broken down like a pork butt, poultry doesn't really benefit from the low and slow technique.

So, 250 is what most around here use.

 

[SuperDave]

Wild is going to be pretty lean.  You might even consider laying some bacon over the top. 

 

[Moonz]

Ok maybe a good brine next time.
But turned out good, outside a little dry.
I put a stick of butter in between the 2 halves
And tied them together!

 

[swthorpe]

Good job, Moon!  This is the land of lazy Q, but experimentation is a beautiful thing!