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The Water Cooler
General Discussion
Smoking a turkey breast
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<blockquote data-quote="djcorrell" data-source="post: 2732934" data-attributes="member: 12752"><p>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.</p><p></p><p>Almost forgot: Pecan is awesome on turkey. Use chips to get max smoke or chunks if it is too much flavor.l</p></blockquote><p></p>
[QUOTE="djcorrell, post: 2732934, member: 12752"] 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 [/QUOTE]
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Smoking a turkey breast
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