Wrapping Breast in Butter Soaked Cheesecloth

It's right there in Turkey 101, so yes, I've heard of it


What I would do is smoke it to the point you get the color you like, then cover it with a cheese cloth, dripping in butter (Tom and others use Vinegar) and it will keep it from turning black.

Have you heard of using Olive Oil instead of butter? If so, what's the difference.

Smoking at 225* or even 250, I don't think you have any possibility of making the breast looking disgustingly black.

I have not tried the butter-drenched cheese cloth. I have, however rubbed the birds down with olive oil and had good success - a nice brown color.

On another note and for future reference - and what has been stated so many times before, now is not the time to be experimenting with "what will work." All this should have been done prior to the big day.

Hope everyone has a wonderful and very blessed Thanksgiving Day!!!

quote:

Originally posted by Wheelz:
Smoking at 225* or even 250, I don't think you have any possibility of making the breast looking disgustingly black.

Wheelz, it's not the temp that causes the black, it's the duration and amount of smoke. If someone uses too much wood, that's the usual culprit. Too long is the 2nd one.

Rookie,

I don't see a reason why not, a good one, not the every day use one. For me it's like cooking with wine, don't use a wine you wouldn't drink. For Olive Oil, cheaper is not better.

Everything I do for tomorrow will be experimenting. This will be my 1st turkey in the Cookshack. I've done them in my Weber and in my old stick burning smoker, but not the AMAZING COOKSHACK.

Here's what I've done so far: Mixed olive oil, garlic powder, minced onion and celery salt and rubbed her down real good. Quartered an orange and an onion to put in the cavity. It is now in the fridge, wrapped in plastic wrap, waiting for the moment of lift off

Thanks for the replys and ooopppss sorry about not reading turkey 101 first, I usually just read the posts and the answers.

I'm not worried about what will work I know it will work out and be good especially dealing with a small 4pnd boneless breast. If it was a whole bird I may feel a little different. The smokette is just too easy to use to mess anything up. As long as I keep an eye on the breast and it's temperature I am not worried about it at all.

Good luck guys,

Post your results in the 2008 results thread

Damn. I thought this thread was going to go a whooole different way, based on the tit le.