Smoking a Turkey breast w/Cookshack

Pags usually cooks breasts. Looking at a few of his posts, it loks like 275 is his preferred temp and about 2 1/2 to 3 hours. Check the turkey forum further down.

Here's a few links, you can click on the find function for more.

http://forum.cookshack.com/eve...2977427?r=6732932527

http://forum.cookshack.com/eve...1001264/m/7262901237

http://forum.cookshack.com/eve...692938637#5692938637

Thanks Andy. - Buck

quote:

Originally posted by AndyJ:
Pags usually cooks breasts. Looking at a few of his posts, it loks like 275 is his preferred temp and about 2 1/2 to 3 hours. Check the turkey forum further down.

Here's a few links, you can click on the find function for more.

http://forum.cookshack.com/eve...2977427?r=6732932527

http://forum.cookshack.com/eve...1001264/m/7262901237

http://forum.cookshack.com/eve...692938637#5692938637

Folks will tell you breast down gives you more moisture, but I think that works with a whole turkey. I guess the fat from the legs and wings drips back down into the breast which may add mositure.

Key to a breast is finished temp. 165* will give you a well cooked moist breast.

Thanks Pags,
I have seen posting about putting a cheesecloth soaked in butter over the breast but removing it about an hour before removing the turkey. Will this work for cooking just the breast and putting it breast down? Seems it would fall off. IF cooked breast up it might stay better but I have heard others say don't open the Cookshack early or you will lose mositure (not in post about the cheesecloth use). What is your opinion on opening the door early to do most anything before the meat product (whatever it is)has reached the desired temp and ready to be removed? Thanks, Buck