Another Turkey Breast Question

I do bone on breasts (still on carcass) and they never have taken more then 3.5 hrs. I rub with mayp, sprinkle on rub, pop in 008 with 2 oz of apple at 225*. Done to perfection (and to 160* internal) in 3-3.5 hrs.

bob

I just did one today, almost 8 lb. injected with butter, white vinegar, salt, pepper, and garlic powder. rubbed the outside with CS spicy chicken rub. In smokette with a 4lb chicken about 11:30 am and was at 165 (Turkey) and the chicken was at 184 (thigh) by 3:00.

I have had some take about 5 hours but that is about as long as I can remember.

smoker at 250 first hour then down to 225.

Must be a good day for turkey breasts! I cooked two today, both 4 lbs... I brined them overnight in Smokin's Holiday Turkey Brine, rinsed them, dried them and sprinkled them with some Cookshack Spicy Chicken Rub and some CS Rib Rub. Then I took some cheese cloth and soaked it in garlic butter and laid it over each breast. I cooked them at 200 with some apple wood until they hit 160 (about 5 1/2 hours) and then foiled, toweled and coolered for an hour. Nice and juicy!

I also threw in a dozen ABTs. I filled them with a mix of cream cheese and chopped up pepperoni beef sticks that I made in the CS last weekend. I used my jerky blaster to fill them. I felt silly with a two foot long jerky blaster filling three inch long jalapenos! They came out great as well!

I took a couple of pictures of the ABTs. They are at this site...

ABT Pictures

I think you all can figure out which are the ABTs!