Boz's Turkey Breast Smoke play by play

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 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

My concern is the brine, seeing as how we are nowhere near a holiday, it seems like a better choice should should have been made. Prehaps Tax Day Brine?

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

UpDate:
3.75 hours Turkey Temp 155 all is going well
Must resist urge to open the door

UpDate:
Turkey temp 160 pulling to let bird rest for 30 minutes total cook time 4 hours

pictures are comming

Forget the pictures, how did it come out? You didn't tell us.

It's like reading a suspense novel and someone tears out the last page.

These, blow by blow do that sometimes.

The suspense is killing us...

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.

Smokin - I have to agree. 1st butt had the wife concerned about the pink areas. Temps don't lie.

Wait till you do chicken and it comes out pink...don't forget, if the juices run clear, then it's done (of course if you've hit your target temp)

1st chicken made me nervous till I saw the juices and double checked the temp. Couldn't believe it was that moist. Can't wait to try a turkey breast. Have had great success on the grill with them.

Looks great, Boz! The turkwy chests that I cooked using Smokin's brine came out great as well! After seeing your pictures, i may have to pull some leftovers out of the freezer for lunch!