Aftermath of turkey season

[Gooserbat]

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Just a sampling. Smoked 6 turkey breast and tenders today.  Wild cherry at 205 until the internal temp hit 165.  Rubbed with 50/50 dark brown sugar and Headcountry rub.  Inject each with 1.5 oz of olive oil to keep it moist.  Didn't cover during the cook.  Turned out perfect.

[Sir-diealot]

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Looks fantastic, can't have it on my diet though

[MDSTRUTNRUT]

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WOW that looks like  GOOOD!    I have a freezer chocked full of turkey boobs so that needs to be a try for sure.    Hey Goose fyi most of my birds came in to your "DTW"  AWESOME fit for me  THANKS!

[chadly]

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That looks really good.  Did you coat it with oil before the rub? 

[Gooserbat]

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That looks really good.  Did you coat it with oil before the rub? Up

No I actually do a double take and wash it one last time and then I set it out to dry on a dish towel for about an hour.  Then I rub and let it set for 8+ hours in the fridge.  Then I like to set it out at room temperature for 1-2 hours.  Because room temperature meat cooks better than cold.  I then place it on the smoker and inject it once it's on the racks.  Saves leaking oil and waisting it. 

[falltoms]

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Wow. That looks good.  We had turkey tacos tonight for supper. But after seeing that I got to get a smoker

[CDNduckslayer]

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Looks tasty, def give it a try! Did you brine it at all first?? Directly on rack or in foil pan not covered?? Might give that a go this weekend!

[Gooserbat]

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No brine, directly to the rack.  I've done it in a pan and it works well too.  Just don't cover, the olive oil keeps it moist and the brown sugar added to the rub makes it carmalize an seals it in.

[eggshell]

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I usually do a smoked turkey for Thanksgiving and it is the first to disappear. I never thought of injecting olive oil, might try it. Most of the rest of my routine is similar to yours. Since I skin and the breast are skinless I wrap them in wet cheese cloth and place on the racks. I then baste with melted butter and will spray with broth if the cloth starts to burn. Pretty darn good eatin! I suppose you keep a pan of water in the smoker, I do? The steam helps the smoke to set.

[TauntoHawk]

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I did the brine, rub, wrapped in bacon method and was blown away by how tender it turned out in the smoker but I think I will try the olive oil method

[daddyduke]

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Looks good!

[paboxcall]

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I prefer your aftermath, my aftermath consisted of replacing the quarter valve, faucet and garbage disposal under the kitchen sink when I got back! LOL! All seemed to go at the same time.

Enjoy Sam! Looks great.

[CDNduckslayer]

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Thanks! Going to give this a go for sure!


I’ve got a couple good recipes I’d like to post up with pictures but can’t figure out how to post pics directly off my phone (home comp is down at the moment). If it’s possible could someone please pm me a short tutorial or a link of how it’s done??

Thanks!

[dublelung]

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That looks fine! I'll have to try that recipe on the Bradley Smoker.

[g8rvet]

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That looks really good.  Did you coat it with oil before the rub? Up

  Because room temperature meat cooks better than cold.

Now there is a man that knows how to smoke! 

Curious how long it took?  Were you burning sticks, chips or lump charcoal with the cherry on top?