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24 - 48 hours
5 - 10 hours
I googled brining turkey breast and several sites confirm Smokin's time. Thought this was good info.
also I have done whole turkeys by themselves and breast by themselves but never the combo of both. What do you think about start times? Should I start them at the same time and pull when temp is reached, foil, wrap in towel and place in cooler until ready or stagger the start times? any suggestions would be appreciated.
I'm not sure they'll finish together if you start them together. Given the weight range, I'd start the breast about an hour after if you're really worried.
If you're just going to carve them up for a big feast, go ahead, cook them and hold them then carve. Hold them in a small cooler or something just bigger than the breast and they'll be fine.
Would appreciate a report with what you do and the timing, would be good info for all.
thanks again Russ
While most of us have all the temp gizmos we could ever need and tossed out those that were just flat out no good, the link provided some good information for those new to smoking/grilling. Might save some aggravation. Thanks for sharing.