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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-03-2005, 12:55 PM   #1
DWFII
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Default turkey breast

I'd like to do a turkey breast come Monday. In the past I have brined and cooked over indirect heat. Since the Bandera is a smoker and not a grill, I am curious as to how ya'll do a turkey breast. Low and slow I presume and to what temp?
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Unread 09-03-2005, 01:02 PM   #2
chad
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Default RE: turkey breast

250-275 until it reaches 170 (maybe 165 and foil it lightly to let it rest - it'll keep cooking to 170).
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Unread 09-03-2005, 01:49 PM   #3
DWFII
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Default RE: turkey breast

Dave,

Thanks.

My pit runs pretty good at 220-240. It's like it's zoned in. I don't know if I can keep it at 250 or above without a hair dryer.

Thoughts?
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Unread 09-03-2005, 02:18 PM   #4
kcquer
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Default RE: turkey breast

DFWII, Low and slow isn't required for turkey as it isn't a cantacerous(sp?) tough cut like a butt or brisket that needs time to tenderize. Slowing the cooking time can add to drying, so if you can get the temp higher, that's good but not essential.

BTW-Most commercially available turkey breasts are prebrined (will say injected/packed in a solution of xx% of ......) that means its brined. Additional brining really isn't necessary for moisture. If you're using it as a means to carry in some extra flavor and it's worked for you in the past, stick with what you're comfortable with.
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Unread 09-03-2005, 02:41 PM   #5
jminion
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Default RE: turkey breast

Agree with kcquer, pit temp of 275 or higher and take the internal on breast to no higher than 160. I pull anywhere from 155 to 157 internal and let rest before carving.
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