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Featured Replies

they were 2 bucks a pound at the supermarket, so I grabbed one just to use for sandwiches, but, it occurred to me that maybe I could smoke it.  

Any experiences?  

Hard to light unless you roll them really thin. 

 

Wait. Wut?  

  • Popular Post

I did last year.  Delicious.

Stuffed them with boudin and cheese.

 

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Wet or dry brine. Smoke at 240 for 3  hrs and then wrap in foil and keep on heat till up to temp 150-160. Let rest for a couple of hours and slice. Excellent lunch meat or for casseroles. 

I have a boneless, skinless one that I smoked over oak today.  It is resting and getting bathed in butter per the Aaron Franklin recipe in "Barbecue Manifesto" -- never many leftovers when that is on the Thanksgiving table.

2 hours ago, Rip76 said:

I did last year.  Delicious.

Stuffed them with boudin and cheese.

 

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I stuffed your mom's turkey with some boudain.

Relatively quick and hard to screw up and yields really good turkey

13 hours ago, DalTxHornFan said:

I have a boneless, skinless one that I smoked over oak today.  It is resting and getting bathed in butter per the Aaron Franklin recipe in "Barbecue Manifesto" -- never many leftovers when that is on the Thanksgiving table.

Hopefully, you’ll ask Santa to bring you a camera … 😉

I’ve got a boneless skinless coming off soon. Wet brined overnight and then gave it a light rub. Smoking with an apple/pecan mix. 

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On 11/27/2024 at 12:29 PM, Gil Bang said:

they were 2 bucks a pound at the supermarket, so I grabbed one just to use for sandwiches, but, it occurred to me that maybe I could smoke it.  

Any experiences?  

After the fact but this is basically my process. Take off the skin, smoke, wrap with butter, call it a day

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Sometimes I do the Jirby style method of 2 hours at 225 smokey, 2 hours at 275 or until 145 IT. Wrap, butter, hit it with honey and smoke to 155/160 IT

It's awesome.

Season with dry rub of your choice, smoke at 275 until you get your desired bark which is usually around 125-135 internal temp for me, then wrap in foil and smoke until you hit 165 internal.  Let it rest 30 minutes wrapped then cut and serve.  

Chud has great video and recipe. Pull off the skin, rub and smoke until 140F. Put stick of butter on some foil, put the breast upside down on the butter and wrap. Smoke until 160F. Rest and slice. Takes maybe two hours.

I smoked 6 skinless halves .. 180F for an hour, then bumped to 275F.  Rather than setting the finish target at 165F, I followed this FDA Pasteurization Chart.

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I lowered the target to 155F and made sure I fulfilled the time requirement for that temperature.

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Loosely tented and rested for 45 minutes, then sliced.

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Tender, juicy, and nobody got sick or died.  That chart might be a game changer …

9 minutes ago, VirginiaLonghorn said:

I smoked 6 skinless halves .. 180F for an hour, then bumped to 275F.  Rather than setting the finish target at 165F, I followed this FDA Pasteurization Chart.

image.thumb.jpeg.537f04061dd1978e37e112ac7fc3ee35.jpeg

I lowered the target to 155F and made sure I fulfilled the time requirement for that temperature.

image.thumb.jpeg.df8f78cdf256fe61c2a4360a5d42e06a.jpeg

Loosely tented and rested for 45 minutes, then sliced.

image.thumb.jpeg.76bf9f122c131ec0d33f40ec2abaadce.jpeg
Tender, juicy, and nobody got sick or died.  That chart might be a game changer …

I pulled at 150 yesterday and let it rise to 160 complete game-changer. Smoking till 160 carries it too high into 170s. 

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

34 minutes ago, WBT said:

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

Have you ever seen this group in real life?

1 hour ago, immamac said:

Juicy AF it was off a whole bird. But this 150 pull has something to it. 

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150 pull is the way.  Those gubmint temperature guidelines ruin lots of meat.  This article explains it.  (TLDR - if the turkey is at 165 for 1 second it is unlikely to have any bad bugs in it.  Alternatively, if it is at 150 for three minutes or so, it is equally unlikely to have any bad bugs in it.)

https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

It’s not greasy at all but it definitely adds flavor and juiciness.

Cajun brined Butterball breast

clean hot fire on offset

cooked in a foil pan on a rack with a little water underneath

covered with another foil pan offset 90 degrees to allow in limited smoke and keep skin lighter

After the skin sets a little, brushed with softened unsalted butter 

flip 2/3 of cook and do the other side same wayimage.thumb.png.9058f7bf1569758667a9b432bf4cc03f.png

pull at no more than 155

 

On 11/27/2024 at 4:16 PM, Rip76 said:

I did last year.  Delicious.

Stuffed them with boudin and cheese.

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Sweet Jesus. 

On 11/29/2024 at 8:27 AM, WBT said:

What's the reason for the butter?  The breast comes out plenty juicy without and the butter just seems like it would make a greasy mess

For restaurants, Goldees specifically, they do it because they can then dredge the slices through the seasoned butter to give it more flavor

I do basically the same, butter, then chill, slice and vac seal with that flavored butter so it reheats with the butter vs nothing

Best way I’ve found is to take the whole Turkey and cut the backbone out.   Then lay out like a butterfly.  

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Edited by MontereyMX
Hungry

The best part of “spatchcocking” is getting to say “spatchcocking”. 

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