Smoked a 9lb turkey breast, 2 hours at 180. When it hit 105 I injected it with butter, chicken broth, and seasonings.
At 145 I glazed it with a peach habanero sauce, and bbq sauce. Wrapped it from 145 to 160.
Pulled at 160 and let it rest for 30 minutes. This is the juiciest turkey ive EVER had.
by Boring_Zebra_525
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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🤤 looks great from here. See you at Thanksgiving?
Noob question, why stand it up like that instead of smoking it on its side?
Why are there foil caps with holes on your smoke tubes? I can’t seem to keep my lit without keeping my door cracked, so hoping you have something figured out! Haha