Smoking a turkey breast

[gfercaks33]

Gentleman I have an electric smoker and I am wanting to use it this weekend. It's a small 3 lbs turkey so my two big questions are how long should I expect to smoke it for and what are some good rubs for it.

This is my first time using this smoker it's a charbroil h20 if that matters. It says I can use chips or chunks what would be best and what wood should I get.

 

[ahamay6]

There are two very important steps. Brining before the smoke and resting afterwords. You really can't mess up the in between.

1 cup of sugar, 1 cup of salt, and 2 gallons of water the night before or for at least 4 and up to 12 hours before smoking.

For wood, I've used different types of woods. A lot of guys like fruit woods like apple or cherry for poultry but I tend to stick with either oak or hickory. That's just a preference, but if you choose to go with a fruit wood I would mix half and half with one of the other two I mentioned.

Use a meat thermometer and smoke at 225 until it reads 165. The turkey is done and could be eaten right then, but you will not be happy with it yet.

Take it out of the smoker, wrap it in foil and throw it in an ice chest for 30 minutes. While in there, the temperature will rise about another 10 degrees and the juices will repopulate. This is a step you do not want to skip!!!

Good luck, have fun, and don't forget to let us know how it turns out.

 

[BuckFuller]

Gentleman I have an electric smoker and I am wanting to use it this weekend. It's a small 3 lbs turkey so my two big questions are how long should I expect to smoke it for and what are some good rubs for it.

This is my first time using this smoker it's a charbroil h20 if that matters. It says I can use chips or chunks what would be best and what wood should I get.

Well... first thing, you do not need a bunch of "chips" or "chunks" of smoke wood. A lot of folks think that a little smoke is good... then a bunch of smoke must be better. This is simply not true in most cases. A lot of times more smoke equals bitter taste. And so many people say to soak your chips or chunks before using. Their reasoning being to prolong and produce MORE smoke... which translates to smoldering wood which has a bitter taste. Season the breast with salt, fresh cracked pepper, onion power, garlic powder, sage and a little rosemary. Just use one chunk (Hickory, Pecan or Apple) or a 1/4 cup of chips (max) in your electric bullet. Cook the breast to an internal temp of 155-160 and then let it rest before carving. Hope this helps....

 

[djcorrell]

When I do a whole bird, it is brine, rub with olive oil and spices, 325 to 165. When you let it rest, do not have ice in the ice chest. It is a buffer between current temp and room temp. A breast only, you can skip the oil, and go for 225 to 165. The oil lets it have a brown crispy skin. Also I like to put whole peppercorn in my brine.

Almost forgot: Pecan is awesome on turkey. Use chips to get max smoke or chunks if it is too much flavor.l

 

[gfercaks33]

Thanks guys! I'm going to go to ace to look at wood chips this week, I just put the turkey in the fridge to thaw.

Any suggested time for it? I know you don't want to keep opening and closing the smoker.

 

[dennishoddy]

Thanks guys! I'm going to go to ace to look at wood chips this week, I just put the turkey in the fridge to thaw.

Any suggested time for it? I know you don't want to keep opening and closing the smoker.

Google iDevices.com

Its a blue tooth digital meat thermometer that works with IPhone or Droid. Shows a graph of how your meat is progressing, and you will be in the house watching this. Bought mine at lowes.

You can thank me later.

 

[Shadowrider]

A lot of people smoke poultry at too low a temp. I run my Smokeshack as high as it will go (300F). A whole bird needs the the extra heat to get the thick part of the meat out of the danger zone, it can take too long when smoking them low and slow.

 

[goldflinger]

Smoked Turkey breast. Rub with Olive oil and then Plowboys Yardbird rub. Smoke at 225-250 until you get an internal temp. of 170. I'd say it will take 2-3 hours

 

[twoguns?]

Light the small end...its much easier to keep lit....Oh...wait... nevermind...;/

 

[Okie4570]

As far as the bitter taste, that seems to be common complaint from those who have smokers that don't have vents.............I gather that the meat sits in too much "rancid" smoke for too long. This may or may not be the case, but I've noticed this common factor from those who've mentioned the bitter taste.