My 1st butt...

Way to go Neighbor! Looks good! Congrats on your first. Didn't we say it was easy?

Hey, neighbor...

Several on this board have vacuum-packed storage devices and freeze portions for later use. We don�t have one and could have used one. 8 lbs of pulled pork, however good, is a lot for two people to eat. But eat we did, over a 3-4 day period, and it seemed that every time it got warmed up, it was better than the last time.

Had my first disappointment yesterday�.a bone-in turkey breast. Took about 7 hours to get it to 163, wrapped it, as I had my butt, and held it for an hour�. It tasted ok, but the looks�.yuk. Sort of a moldy gray color, not appealing at all. And the skin was worthless; I�ll remove it next time. Think I would have been better off �finishing it off� on my grill to �brown� it and give it a crust. I soaked it overnight in a brine and the skin held the salt too�.not good. Rubbed it with mayo and my favorite poultry rub to begin smoking. Skin off next time and finish it on the grill�..

Have company coming this weekend and I�ve stocked up on ribs, butts and brisket.

arkansasQer

Skin usually won't be great at low temps.

Try wrapping it in vinegar or butter soaked cheese cloth.

You can always paint it with a mix of soy sauce and kitchen bouquet,for color.

After you rinse the brine very well,you can air dry ,uncovered,overnight in the refrigerator.

Just a couple of tips.

You'll come to like them.

One of the few things that is even better the next day.

That turkey breast would have been lots better made into jerky! What? Hell yes, turkey jerky is great!

Never thought about turkey jerky...may give that a try sometime. This would have been better without the skin and now that it's removed, it's good. Nice flavor, a little dry, but it's a breast, they tend to be dryer.

Company came in last night and I've got the ribs out this morning. Plan to put them on around noon and eat around 5....

Hey arkansaQer - Turkey is actually one of my favorites. All I do is mix up some butter, garlic salt and black pepper that I shove up under the skin. 225 at six hours has done it everytime for me. I just let the bird sit for about 1/2 hour wrapped in some foil before serving. The skin is crispy. Here's a pic:

http://a2.cpimg.com/image/DC/7A/43040732-a8e6-014000F0-.jpg

quote:

Originally posted by Hippie:
[qb] That turkey breast would have been lots better made into jerky! What? Hell yes, turkey jerky is great! [/qb]

I've done a couple of patches of turkey jerky in my smokette! It is great. I found turkey breast pre-cut in the packaged meat section of the local Meijers store. It was in 1/4 inch thick slices that I just cut in half lengthwise. Very easy!

So far, I've used the same High Mountain seasoning that I used for beef, but I noticed that HM has seasonings just for turkey, so I'm going to try them next.