Turkey Breast

sfisch · 02-28-2009, 12:01 PM

I've got a 8lb turkey breast w/rib cage attached getting ready to be rubbed down and put on the wsm tomorrow. Most likely will keep the temp around 275-300. How long would you think it will take?

Scott

Bbq Bubba · 02-28-2009, 12:33 PM

Until it's done.

sfisch · 02-28-2009, 12:48 PM

What a arse!, a really big one too.

bigabyte · 02-28-2009, 12:52 PM

Plan for about 3.5 to 4.5 hours.

Give or take.

KuyasKitchen · 02-28-2009, 12:53 PM

How long should we smoke a big arse at 275?

bigabyte · 02-28-2009, 12:54 PM

I've cooked 9# butts in about 10 to 12 hours.

grindstaff3 · 02-28-2009, 12:59 PM

I think i would plan on longer than 4.5 hrs. I had a 4lb boneless hunk of breast meat take 7 hrs. the other night at around 280*

sfisch · 02-28-2009, 01:00 PM

We are talking about Bubba, a 9 pounder would only be one cheek.

In regards to the turkey, I was thinking it may make a difference because of the cage being attached, that it may speed things up, just didn't want it to get done too early.
Thanks

Scott

bigabyte · 02-28-2009, 01:07 PM

Dang! That's a long time! I brine, but wouldn't expect it to make that big a difference.

grindstaff3 · 02-28-2009, 01:14 PM

I brined it also for about 2 hours and cooked it to 170 on the dot. took 3 times as long as i had planned.

Bbq Bubba · 02-28-2009, 01:24 PM

Quote:

Originally Posted by grindstaff3

I think i would plan on longer than 4.5 hrs. I had a 4lb boneless hunk of breast meat take 7 hrs. the other night at around 280*

Check your probes bro, thats WAY to long for a small breast.

zydecopaws · 02-28-2009, 08:17 PM

If you are cooking that hot, I'd guess between 2-3 hours. I did a boneless one a couple of weeks ago; I don't remember how big it was, but info about the cook is here:

http://noexcusesbbq.com/archives/382

Although the total time from cook start to meal was slightly more than 3 hours, at least 20 minutes of that was the turkey resting before I carved it. Looking back, I didn't cook it as hot as you are planning either.

River City Smokehouse · 02-28-2009, 08:33 PM

Me? I'd think up to 3 hrs. max......or whenever it hits 165*F.

02-28-2009, 12:01 PM	#1
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	Turkey Breast I've got a 8lb turkey breast w/rib cage attached getting ready to be rubbed down and put on the wsm tomorrow. Most likely will keep the temp around 275-300. How long would you think it will take? Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

02-28-2009, 12:33 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Until it's done. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-28-2009, 12:48 PM	#3
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	What a arse!, a really big one too. __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

02-28-2009, 12:52 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Plan for about 3.5 to 4.5 hours. Give or take. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-28-2009, 12:53 PM	#5
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	How long should we smoke a big arse at 275? __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

02-28-2009, 12:54 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I've cooked 9# butts in about 10 to 12 hours. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-28-2009, 12:59 PM	#7
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Springfield, MO Downloads: 0 Uploads: 0	I think i would plan on longer than 4.5 hrs. I had a 4lb boneless hunk of breast meat take 7 hrs. the other night at around 280*

02-28-2009, 01:00 PM	#8
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	We are talking about Bubba, a 9 pounder would only be one cheek. In regards to the turkey, I was thinking it may make a difference because of the cage being attached, that it may speed things up, just didn't want it to get done too early. Thanks Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

02-28-2009, 01:07 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Dang! That's a long time! I brine, but wouldn't expect it to make that big a difference. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-28-2009, 01:14 PM	#10
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Springfield, MO Downloads: 0 Uploads: 0	I brined it also for about 2 hours and cooked it to 170 on the dot. took 3 times as long as i had planned.

02-28-2009, 08:17 PM	#12
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA Downloads: 0 Uploads: 0	If you are cooking that hot, I'd guess between 2-3 hours. I did a boneless one a couple of weeks ago; I don't remember how big it was, but info about the cook is here: http://noexcusesbbq.com/archives/382 Although the total time from cook start to meal was slightly more than 3 hours, at least 20 minutes of that was the turkey resting before I carved it. Looking back, I didn't cook it as hot as you are planning either. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

02-28-2009, 08:33 PM	#13
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Me? I'd think up to 3 hrs. max......or whenever it hits 165F. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown* 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

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