Double Smoking a 8 lb. Turkey Breast

Mornin',

I have never done this,so I'll make a guess-until someone that knows chimes in.

Although the bugs should all be dead by 140�,many folks will rewarm to 160� internal.

It sounds like this has already been smoked once?

Turkey breast takes on smoke mighty easy,so I might stick with something mild-apple or cherry maybe.

225� should be plenty warm and I'd probably spray it with some apple juice or a little Pam,etc.

If it is commercial,I'd go easy adding any salty rubs to it.

I have no idea about reheat time.Maybe 1.5 hrs?

Hope this helps a little and let us know.

And Tom is right, Food Safety is an issue, although with a cooked piece of meat it's not necessarily the same as raw meat, from what they say.

The issue here will be that once turkey is cooked, when you reheat it you WILL dry it out if you smoke it too hot or too long.

What you need to think is that reheating, you only need to get it up to a good serving temp.

I'd set the smoker to 175 or so, put the wood in and wait until it's producing smoke before I put it in.

Put it in as long as it takes for the smoke to finish. You can probably bring it up to a temp of 140 or so, but it's going to dry out if it's in there too long.

When I resmoke hams, I put them in like this and pull them out at 125, and I baste them because they'll dry out also.

Does that help?