Reply to "1st Turkey Breast"

FlyingmanMember

Folks, I must say it was a bit disappointing. I pulled the breast at 161 Deg F, it had a nice smoked exterior, smelled wonderful. I wrapped in foil for about an hour then carved a few slices. First, it was indeed moist, but fully cooked. The rub I used was a Mojo (citrus) and I don't think I'll use that again. Didn't go well with the mesquite. The injection of wine, butter and crystal was evident. The texture of the meat was off, it was a bit tough.

So I'm thinking I should go higher, maybe closer to 165-170 to get a bit softer meat. Avoid the citrus flavors in the rub.

Have to say my old standby gas grilled rotisserie turkey is pretty darn good. I'll be trying the smoked breast in my lunch today, expect opinion might be more favorable after it's cooled off a while in the fridge.

Any suggestions?

10/25/218:06 AM

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