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I will be soming a turkey breast tomorrow. I will be doing a brined turkey breast at 275 in a CS 025. I am not clear as to whether I should preheat the smoker to 275 before adding the turkey breast or place the turkey breast in a cold smoker (All other cooks I have started with a cold smoker.) What is the best procedure?

Also, is 10 hours brining for a 6 pound turkey breast about right?? I have looked at Turkey 101; nevertheless, inan earlier posting for an 8.5 lb turkey breast, SmokinOkie suggested 24 hours. http://forum.cookshack.com/eve...1001264/m/6752996896



Thanks in advance for the help. This is best best hands-on forum (Cookshack)I have ever come across!
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well if I said 24 hours, who am I to argue with that guy Wink

I like 18 to 24 for breasts, but that's me. MINIMUM of 12.

The issue about starting or having it up to temp is one of smoke. If you put the breast in while it's coming up to temp, the breast will be in a lower temp range so it will take on more smoke.

Put it in an already hot 275 smoker, it won't take as long to get up to temp.

Real issue is skin. If you want to eat the skin, you'll have to do the higher temp or at least finish at a higher temp. If you want more smoke, then go for a lower temp and get rid of the skin (it WILL be rubbery below 275 or so).
Well now, I didn't think I would ever disagree with Smokin'...but from my very limited experience on whole turkeys it seems that a pre-warmed 020 lays the smoke flavor on better than starting out cold.

It could be that since it takes a while for the smoke to start on my smoker the turkey is already warming up as opposed to getting in the smoke from the start, or it could be that this is only for cooking at 275*, which is probably the case.

I'll start with a warm smoker from now on for turkeys smoked at 275*, but to each his own.
quote:
Originally posted by cal:
Well now, I didn't think I would ever disagree with Smokin'...but from my very limited experience on whole turkeys it seems that a pre-warmed 020 lays the smoke flavor on better than starting out cold.

It could be that since it takes a while for the smoke to start on my smoker the turkey is already warming up as opposed to getting in the smoke from the start, or it could be that this is only for cooking at 275*, which is probably the case.

I'll start with a warm smoker from now on for turkeys smoked at 275*, but to each his own.


Cal,

Do you put wood in your wood box before you start pre-heating or when you put the turkey into the smoker?

SmokinMAINEiac
Last edited by smokinmaineiac

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