Skip to main content

Ok here we go I have been soaking a 6 pound turkey breast in the Holiday Turkey Brine for 24 hours
I just put it in the smoker at 225 and according to the book at 35 minutes a pound this baby should be ready 3.5 hours or 160 on the therm
Big Grin
I will report back with the end result (The question on every ones mind here in Omaha Ne is will it be great tasting or will it be a salty brick) They have very little faith at my house right now. If it turns out as expected may be I will just let them have a small taste and eat it all myself. Would that too bad of a punishment for the grief that been giving be ? Eeker
Original Post

Replies sorted oldest to newest

Thanks for the play by play.

Skin on or off?

The skin will come out rubbery at 225, cheese cloth is the preferred method to solve the problem at 225.

It's my brine and I've never had ONE salty one. If it comes out salty, tell them it was because I was a Sooner.

I'm not sure what "book" says 35 min a pound, but that doesn't always hold true. The temp is the best to go by, 160 in the white meat, not the dark.
Skin on with cheese cloth soaked in butter
I have the utmost faith it will be nothing short of fantastic.It just that my guests take great pleasure in busting my chops at my cookout /smokes but the funny thing is they always
want me to " do something on the smoker " Then they makeout like it going to be terrible. But some how they manage to clean me out of any leftovers ( according to them it the kind thing to do) Its all in good fun Smiler Its just for alot of these folks they never heard of brining a turkey ( they have lived a very shelter life here in nebraska eat, sleep work ,football ,make little nebraskens ) After they fill up on smoked turkey and tell me that it was great I will tell that a Smokin Okie Sooner it to thank for the brine recipe heh heh heh
UpDate :
2.5 hours in to the smoke. Turkey temp @ 140 looks like we are on track for a 3.5 hour cook time
The only problem is keeping the guests away from the smoker. Who want to open the door and check it out. Threats have work so far. But to be on the safe side I have gotten out the garden hose and put the junk yard dog on guard Roll Eyes
Sorry It was fantastic everybody loved it.
The meat was tender and juicy and had a very nice mellow smokey flavor .The only point of
contention was the meat had a pinkish color to it.But I assured them that it was because I had put the turkey in a brine with tender quick in it. I proved this to some of the doubting diners by mirowaving one slice to death and showing them it did not change the color
So to Recap here what I did
Soaked the turkey breast in Smokinokie holiday Brine for 24 hours
Used 3 oz of Hickory
smoke time 4 hours @ 225
pulled turkey @ 160 foiled and put in cooler for 30 mims to rest
enjoyed a great meal
Good, no refund necessary. Glad you had success. Not bad! Photos are on the way (check email) and you can post them above, just edit the link where you want to do it.

The pink color is indeed from curing. Many smoked products will also be pink, because the wood carries nitrates/nitrites that actually cure the meat. The CS's don't always have this look because the amount of wood is so small, but in my CS FEC, I get pink all the time.

Pink is a good thing when smoking. You're friends just need to trust you now that you did Turkey so well.

Add Reply

×
×
×
×
Link copied to your clipboard.
×