Question on Smoked turkey breasts

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chadmist USER_AVATAR
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Question on Smoked turkey breasts

Postby ChadMist » Mon Jun 08, 2009 7:56 am

Ok this weekend my wife wants me to try smoked turkey breasts. I have a couple of questions.
1) Should I use Rub or Marinate?
2) How can I make it real juicy? (Water pan?)
3) Wood type?
4) 225 to 235 deg is ok?
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Re: Question on Smoked turkey breasts

Postby OSD » Mon Jun 08, 2009 10:21 am

This is a good read on smoking turkeys. Should answer most questions for you. :D

http://www.cookshack.com/turkey-101
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Re: Question on Smoked turkey breasts

Postby JamesB » Mon Jun 08, 2009 10:27 am

1. I brine then rub.
2. see #1
3. Pecan
4. Yes

:P
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Re: Question on Smoked turkey breasts

Postby ChadMist » Mon Jun 08, 2009 10:43 am

Thanks I will take a look at the site.

Pecan huh. Ok I will try it.
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Re: Question on Smoked turkey breasts

Postby Burnt Food Dude » Mon Jun 08, 2009 8:13 pm

I usually brine my turkey. Then I make a rub minus salt. There is plenty of salt in the brine.
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