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Old 11-25-2020, 01:13 AM   #1
Cooter
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Default Suggestions on smoking this

Anyone have any suggestions on smoking this?
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Old 11-25-2020, 06:29 AM   #2
texasbbq
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Salt and coarse ground black pepper. Cook to 155-160 internal temp. Pull and wrap in foil with butter and let sit in warm place for 20-30 minutes. Slice and enjoy.
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Old 11-25-2020, 06:34 AM   #3
IowaHunter
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I’m doing the same. I bought two of them to smoke.
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Old 11-25-2020, 06:58 AM   #4
deerwatcher51
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2 parts 16-mesh black pepper, 1 part kosher salt.
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Old 11-25-2020, 07:04 AM   #5
LlanoHunter10
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24 hour brine using the following:
2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
Juice of 2 lemons
1/2 cup BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
Fresh Rosemary
Bring all ingredients to a boil and bring back to room temp.
Submerge bird completely and brine for at least 12 hours but not more than 24 using a XL Ziplock bag inside a cooler filled with ice.

When the time comes to smoke the bird, I use pecan and apple wood. Bring smoker up to 250 and place bird breast side up and let er rip until internal temp at the thickest part of breast reaches 170.
If the outside is starting to get dark, I’ll lay a piece of aluminum foil over it. The foil acts as a tent and will prevent the skin from browning any further.

When time comes to remove bird, LET IT REST for 10 minutes inside before cutting into it, or it'll lose all the good juices. Let me know if you have any questions.
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Old 11-25-2020, 09:53 AM   #6
bustacap
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Bacon weave wrap
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Old 11-25-2020, 11:57 AM   #7
Cooter
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Thanks all! About how long do they take to smoke at 225-250?
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Old 11-25-2020, 12:11 PM   #8
SaintBlaise
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Season heavily with a dry rub. Make sure the bird is room temp before putting in the smoker. Temp 235, 30 minutes per pound. Works every time for me.

Also, if your smoker lose heat when you open the door, remember 30 minutes per pound once you reach 235.
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Old 11-25-2020, 04:45 PM   #9
BeansInChili
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I think those are already brined a sort so extra brining will yield a salty fry bird.


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Old 11-25-2020, 05:12 PM   #10
sambo73
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spatchcock method....doing a 11# tomorrow.
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Old 11-25-2020, 06:17 PM   #11
BuckRage
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I brine 24 hrs, spatchcock (cut out back bone), preferred seasoning (I do simple salt pepper garlic), lay it on smoker breast side up and smoke til internal temp 165 and let rest.
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Old 11-25-2020, 06:24 PM   #12
oktx
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Is it precooked?
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Old 11-25-2020, 07:24 PM   #13
Cooter
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Quote:
Originally Posted by oktx View Post
Is it precooked?
Itís not precooked, just a boneless breast roast. My daughter was the only one wanting turkey, so my wife brought this home.
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Old 11-25-2020, 07:31 PM   #14
oktx
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I would smoke to an internal temp of 165į. Put your favorite rub on and let it go. I bet it’s good.
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Old 11-25-2020, 08:30 PM   #15
Mertzon Man
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Quote:
Originally Posted by BuckRage View Post
I brine 24 hrs, spatchcock (cut out back bone), preferred seasoning (I do simple salt pepper garlic), lay it on smoker breast side up and smoke til internal temp 165 and let rest.
This is a great way to cook a Turkey, did my first last year and it was really good!
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Old 11-25-2020, 09:08 PM   #16
Cooter
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Quote:
Originally Posted by Mertzon Man View Post
This is a great way to cook a Turkey, did my first last year and it was really good!
Itís boneless, so canít spatchcock it. I may do one that way for Christmas
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Old 11-25-2020, 09:21 PM   #17
eradicator
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So you want to smoke a chicken nugget? I would throw that on for a couple of hrs as I was cooking the main course.........
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Old 11-25-2020, 09:47 PM   #18
Cooter
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Quote:
Originally Posted by eradicator View Post
So you want to smoke a chicken nugget? I would throw that on for a couple of hrs as I was cooking the main course.........
Itís for my daughter sheís the only one that doesnít like pork butt and brisket
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Old 11-25-2020, 09:54 PM   #19
BuckRage
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I'd go the same route but brine only for 3 to 4 hrs. pat dry add rub and smoke skin side up. Or instead of brine may be easier to just inject and smoke. Id bring up to 160 -162 and let rest so it can reach safe temp. then blow torch the skin to crispify

Last edited by BuckRage; 11-25-2020 at 09:57 PM.
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Old 11-25-2020, 09:56 PM   #20
BuckRage
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dbl post
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Old 11-25-2020, 09:57 PM   #21
Cooter
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Quote:
Originally Posted by eradicator View Post
So you want to smoke a chicken nugget? I would throw that on for a couple of hrs as I was cooking the main course.........
Itís for my daughter sheís the only one that doesnít like pork butt and brisket
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Old 12-01-2020, 12:51 PM   #22
Rafter S
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I did a 22 lb bird for the family and a breast like the OPís for work
Used a dry rub of thyme,rosemary, salt,pepper, garlic powder, and smoked paprika.

Between 12 adults and 6 teenagers the 22lb bird was all bones when done
The boneless breast I took to work and it was gone in 10 mins. Donít ever bring food to us er nurses and expect to have anything leftover.
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Old 12-29-2020, 04:39 AM   #23
PiperSimon94
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Quote:
Originally Posted by Cooter View Post
Itís for my daughter sheís the only one that doesnít like pork butt and brisket
WOW, appreciate you
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Old 12-29-2020, 05:14 AM   #24
TxHamJello
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What did you end up doing, and how did it turn out?
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Old 12-29-2020, 08:34 AM   #25
Mike D
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Inject with Creole Butter, coat they outside with Ragin Blaze (or any cajun season if you havenít been enlightened) and coarse black pepper. Smoke in apple wood until internal of 160 is reached , pull and tent with foil for 15-20 minutes or until 165 internal. Slice and enjoy.


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Old 12-29-2020, 08:36 AM   #26
Graysonhogs
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Quote:
Originally Posted by Mike D View Post
Inject with Creole Butter, coat they outside with Ragin Blaze (or any cajun season if you havenít been enlightened) and coarse black pepper. Smoke in apple wood until internal of 160 is reached , pull and tent with foil for 15-20 minutes or until 165 internal. Slice and enjoy.


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This.
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Old 12-31-2020, 06:31 PM   #27
dfkoon
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I'd do this injection and rub. I do that on whole turkeys. Not sure why wouldn't be great for breasts.
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