Patriot Smoking & Grilling Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Tried a new technique

tvr

Member
Can't take credit for the technique, but tried it and the results were so delicious that I am definitely going to do this again.

Smoked a marinated bone in, skin on turkey breast. Used apple wood, 225 degrees F until internal meat temperature was 150 degrees. Opened up the airways and got the Big Green Egg quickly up to between 500 and 550 degrees, then closed the air off just enough to maintain the high temperature right around 500 degrees. When the internal breast temperature reached 160 degrees, shut the air off and took the turkey off the smoker. Residual heat took the internal temperature up to 167 degrees, then it gradually dropped while it rested for 45 minutes. When wife and I dug into it, the skin was crispy and wonderful, the breast meat was very moist and flavorful.

To get to 150 degrees internal temperature on a 7 pound turkey breast took a little shy of 3 hours. To get it the rest of the way to 160 was between 15 and 20 minutes.
 
Top