Well today is the big day !!

ocrickMember

Another newbie tale.

My new Smokette arrived last week

Have been tryin to convince the wife about getting one for years. Guess the stars were aligned just right or she wasn't payin attention. When I unpacked it; I was very impressed at how well made it is.

Yesterday I seasoned it by putting in 3oz of wood and letting her rip for about 8 hours. It smelled great! Today we are going to try a turkey breast as our first attempt. Won't have time to brine it, so I plan to give it some rub, fire it up at 225F with 2oz of hickory and cook it until it hits somewhere around 170F.

What sauce choices would you reccomend?

6/27/0410:09 AM

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vernonMember

Ocrick,
Good deal! let us know how you cooked it and how it came out??
And
Welcome...to cookshack nation
on the sauce my family always likes it on the side in other words I smoke it dry, with a little rub on the out and in sides.

6/27/048:16 PM

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Former Member

Try injecting it sometime. Maybe with a garlicky buttery concoction.

6/27/0410:57 PM

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Former Member

You can run a turkey breast at a higher temp than 225. The lower temps work well on the butts and briskets, but I usually do breasts on my BGE at 325-350. At the lower temps, you will not get a crispy skin, but otherwise, I don't see a problem running the lower temp.

6/28/0411:09 AM

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ocrickMember

Well... I used 2oz of hickory and that was about the maximum amount of smoke flavor I would want.
Gave it a little rub and it cooked for about 4hrs. Pulled it out at 160F, the skin was a little rubbery, but the meat was still moist. Everybody liked it with some cranberry sauce on the side. I picked up an injector so will try that next time. Should I remove the skin? Any suggestions on how to make it get crispy?

6/29/0411:00 PM

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Former Member

The skin won't get crispy unless you finish it with another type of cooking. Possibilities include grilling, a hot oven or broiler, or a torch.

Could definitely brine, inject, or marinate for additional flavor and juiciness if it's not already brined. Lately I've had a lot of trouble finding all-natural turkey breasts.

6/30/048:07 AM

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