I smoked my first turkey breast over the weekend as a test run for thanksgiving. It turned out too moist, almost soggy and slimy. Below I�ll give the specifics:
I brined the 3.5 to 4 pound boneless breast for about 8 hours. Then I put it in the smoker. I also put a little bit of water in a pan in the bottom of the smoker (to prevent dryness). I put the breast in a disposable aluminum roasting pan for the duration of the cook. I cooked it for two hours, and then flipped it over for the last two hours. The temperature stayed between 250 and 300, but mostly at 275. I used lump charcoal and Jack Daniel�s wood chips.
After cooking for four hours, my cheap meat thermometer only read 150, so I put it in the oven at 450 for about 15 minutes until the temperature read 160. I cut off a slab and tasted it. It had really good flavor but was really slimy. At my wife�s suggestion, I wrapped it in foil and put it back into the oven for another 45 minutes.
So, in summary: it cooked for 5 hours, until it reached 160 or better. No seasoning, no cheesecloth, no mayonnaise, no butter. It was just too moist. I�m going to try again this weekend; what should I do differently this time?
I was thinking I should just put it directly on the grates next time � at least for part of the time.

Scott,

You didn't mention whether or not you were using a Cookshack smoker. If you were, I'd opt not to put a water pan in the bottom of the smoker, and not to use a roasting pan. The CS is such a moist smoker, you're not really adding much moisture with the water pan.

Just my .02 cents worth.

C'Nooga

I was using a small Char-Broil smoker. Sorry bout that.

You didn't mention if it was an injected,as most are,breast.

I have seen those, boneless, go to the mid 20% of salt water.

That is also probably a little more than I would brine a small breast.

They can get that wet paper towel feel to them.

Were the temps you mentioned at the dome,or at the cooking grate?

The water,as a heat sink,may hold grate temps closer to 215�.

If you have experience cooking without your water pan,and can regulate your grate temps,I like to cook turkey at 325�-350�.

I assume it was injected. It was just a regular Walmart bought Butterball breast. I have another one in my fridge for this weekend. I'll read the label.
Also, the temperature was at the dome.

So, in summary, next weekend I should brine less, not use a water pan and increase the temperature slightly. Should I continue using the roasting pan, or should I do half on the grate and half in the pan?

I can't figure any benefit to a roasting pan.

The dome temp may be virtually meaningless.

Good luck and let us know.

I'm with Tom, I wouldn't use the temp at the dome, you need the temp at the cooking level of the turkey.

I'd do it at lest at 275 but more to 325 if you can get it.

I don't think the brine for 8 was the culprit, I think it was the pre-injected. The butterballs WM sells are pre-injected. BB does have "fresh" non-injected. If you get a pre-injected, then cut back on the brine time like you mentioned.

Thanks again everyone. Like I said, I have another turkey ready to go. I checked the label, it�s a 3# �injected up to 20% with a solution� butterball. I�ll take your advice and post the results next week.
If this next one turns out good, I�ll get to make two breasts for Thanksgiving; it�ll be my first time to participate in the cooking for Thanksgiving.
Thanks, keep up the good work.

Scott

that's a small one with a lot of solution added, before the big day I'd definitely see if you can find better. 20% is too much for me to pay them for the solution I'm going to be adding.

But you're going about it the right way, practicing before the big day.

Let us know.

If you are using a fresh breast 8 hours in brine should be fine. I do them overnite and have never had a problem. What I do to keep the meat from getting too moist is cook longer. I always cook the breast to 170-175 and it comes out just right.
You might also want to check the amount of salt in the brine and cut back a little. Good luck next time.