Food Smokers and Smoking Tips/Tricks/Techniques

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Later.

 

so this coming thanksgiving, i just want to smoke turkey breast. Every year, i always just buy the regular complete turkey.
Ive never really looked for just the turkey breast. anyone know if this is something that they'll have at any local grocery store or do i have to go to a special meat market?

 

You should be able to find just the turkey breast in any of the bigger grocery stores. It's a bit pricey, but why pay for a whole turkey if you don't want it right?

Is there a reason you don't want the whole turkey?

You could spatchcock the whole turkey and just slice off the breasts if you can't find one on it's own.

If it's about carving a turkey here's this
https://www.foodnetwork.com/videos/how-to-carve-a-turkey-0112583

 

I just cooked one. Bought it at Trader Joe’s

 

Most of us here are white meat eaters. No one really eats the thighs and legs. I figured I can cook more breasts also, at least 3 at the same time. I was worried about the price. Had a feeling it’s not going to be 79c a pound

 

White meat on poultry sucks balls IMO. That’s the very reason I never do turkey for myself. I do however end up doing them for other people during the holidays. Only walkers and flappers for me.

 

If you end up making the turkey breast try injecting it with a mixture of melted butter and honey. I just smoked one last weekend and it was wonderful ....

 

+1

The turkey breast I cooked was great for about ten minutes after I cut into it. And then it was dry... we ate the leftovers tonight with some bbq sauce and it was pretty ok.

Wet brining helps but I find the meat turns mushy.

I dunno I think I’ll stick to bbqing dark meat.

 

Brother from another Mother....

 

This year i dabbled into smoking meat a little. Figured I would try it out because I am a fan of smoked meals.

Simple setup using a 22" Weber kettle, charcoal and a mix of wood chips and chunks. Its definitely a learning process but I do enjoy it.



My 1st attempt was a 9 or 10 pound Boston butt, turned into pulled pork. Turned out really good for my 1st attempt.



My second piece was a 14 pound full packer brisket. This was definitely a long process, on the grill at 7am and wrapped it to rest at 10pm. It turned out great tho, but I think a pellet smoker would be way easier for the larger cuts.






Thats all I've tried so far, but plan on continuing to try new things.

 

All of it looks good!!

 

Recipe!!

 

My experience has been similar. I, too, am looking at a pellet smoker for the larger cuts. Green Mountain has a unit which can be programmed/watched from your phone.. for $300. That's seeming kind of hard to beat.

 

Then you ought to be fine.

The only fly in the ointment would be if you were using an electric motor. I think stepper motors require a full-syne wave inverter, not a modified syne.

 

Usually, I'm with you. But have you tried brining a bird? It makes a HUGE difference!

 

Well I'm making crockpot pot roast today so I'll probably just take those leftovers and put it in some dough.

 

I have, and it does. I’m just not certain if the gains are worth the effort.

 

I'm not a turkey fan in general, but I do an orange/honey brine on my turkey day birds and then smoke them. Come out super moist and tasty. I don't do dark meats much I'm not a fan of the greasy mouth feel to be honest. I used to deep fry my turkeys but since I started the brine and smoke I haven't gone back.

 

Good job on those meat's look tasty. Some of us on here have Pellet Poopers and I am one of the ones who now swear by them. Just got more pellets the other day so i can do a brisket here soon and for the turkey on turkey day.

 

BLASPHEMY!!!! Dark meat or go home