Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-20-2012, 08:16 AM   #1
Babbling Farker
Join Date: 06-29-11
Location: Greeneville TN
Default Beautiful breasts

I have never done just a turkey breast. Any tricks or tips?
captndan is online now   Reply With Quote

Old 11-20-2012, 08:38 AM   #2
is One Chatty Farker

jasonjax's Avatar
Join Date: 12-20-07
Location: Jax, Fl.

I've always fried my stand-alone breasts, but this year I will cook them in my smoker along with the whole turkeys. I plan to treat them identically other than the obvious cook times.
jasonjax is offline   Reply With Quote

Old 11-20-2012, 09:30 AM   #3
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

325 until its 165
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote

Old 11-20-2012, 09:51 AM   #4
On the road to being a farker
Flat_Rate's Avatar
Join Date: 05-07-11
Location: Charlotte, NC

Just did one last night, brined for 20 hours and injected with herb butter, on the smoker at 390 for a little over an hour and a half.

Rested in a foil for 30 minutes then sliced.
UDS v1.0, UDS v2.0, Akorn, OK Joe
Flat_Rate is offline   Reply With Quote

Old 11-20-2012, 05:06 PM   #5
is Blowin Smoke!
RevZiLLa's Avatar
Join Date: 07-02-07
Location: Richmond, VA


Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote

Thanks from:--->
Old 11-20-2012, 05:19 PM   #6
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR

the Title gets
DownHomeQue is offline   Reply With Quote

Old 11-20-2012, 05:22 PM   #7
somebody shut me the fark up.
Join Date: 10-23-10
Location: Australia, West Coast

I predict this is going to be a heavily clicked thread.

"If you come to a fork in the road, take it"

"Predicting is so hard, especially the future"
buccaneer is offline   Reply With Quote

Old 11-20-2012, 05:35 PM   #8
Babbling Farker
Join Date: 11-27-08
Location: Ormond Beach, Florida

Massage them gently until ready for .........oh this isn't woodpile.

Brine them and smoke them low and slow until about 155 + or - internal (if you pull at 165 they are done and will continue to cook) and then rest for 30 minutes!
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini

I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
aquablue22 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 01:22 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.