What a great site. Smoked ribs today. Awesome. I have a 6 1/2 lb breast. Have it chilling in a comfortable brine. Went with the holiday brine. How long should I smoke it and at what temp?
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Also, How long should I brine? Put it in this morning. Should I smoke the breast after 24 or 48 hours?
Brine no more than 24 hours.
Get it as far from the heating element as possible and not directly over it. (indirect)
Cook at 250* until it is done to 165*. If you have a Smokette, just turn up all the way.
Won't take long.
Get it as far from the heating element as possible and not directly over it. (indirect)
Cook at 250* until it is done to 165*. If you have a Smokette, just turn up all the way.
Won't take long.
Thanks for the tip. The breast was great. Tender and moist. It took around 4 hours to get the breast to 165. Cooked the breast at 250.
Great job !
How hard should it be ?
How hard should it be ?
I'll smoke breast to 155, and the final temp rises to 160.
Glad it worked! Like GLH said, it doesn't HAVE to be hard.
Glad it worked! Like GLH said, it doesn't HAVE to be hard.
Do you take it out of the smoker at 155 and then let it rest?
All large meats; butts, briskets, birds, I try to take them out and let them rest for at least 30 min. Theory is that the juices can settle back through the meat.