Pics-Smoked wild turkey breast | Cookshack

Wild turkey breast, smaller, weighed about 1.5 to 2 pounds, no skin.

Brined x 4 hours with Smokins simple brine 1 with added garlic and pepper. Injected with a little melted butter. Rubbed with Chikky Rub Downeast Version courtesy of SmokinMainiac from our last exchange.

Into cold smoker. Set at 275 with apple wood.

After 45 minutes, removed breast and covered with butter soaked cheesecloth, then back in smoker.

Cooked to IT of 162. Total cook time about 2 hours from start to finish. Removed and rested 10 minutes, sliced and ate.

results: Incredibly moist inside. Not even a hint of dryness. Excellent flavor. The chikky rub was a bit too salty, so next time would back off on the rub (I had put in on pretty heavy), or "dilute" the rub with some other ingredients. (we liked the flavor of the rub, just a bit too salty for us). (As I type this, it just struck me--the saltiness may have been from the brining, not the rub-maybe need to decrease the time in the brine)

All in all, very good. Will do it again.

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5/5/138:02 PM

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chaplainbillMember

Hard to tell from the pic, but looks like a smoke ring (pink). Didn't know electric smokers did that quite that much. I guess it could have been the brine too. Anyway, looks wonderful and I'm sure it tasted even better!

5/6/139:21 AM

pagsMember

I didn't find Chikki Rub to be too salty. I'm pretty sure it's the brine. Did you thoroughly rinse the breast after brining? That should help.

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