Smoked a 3lb turkey breast today. First time ever trying it. I now definitely understand the hype. Juicy, tender, smokey, delicious… 3 1/2 hours at 225-250 on my offset. Smoked using red oak and seasoned with black pepper and my homemade bbq rub, using mayo as a binder. Put a tiny bit of salt on the top side (it was pre-brined so i figured it probably didn't need much). Pulled at 165 internal and rested for 10 minutes.
by TheBowhuntingButcher
2 Comments
First time doing a turkey breast..? I’d say you nailed it.
Pull it at like 155-158 next time you’ll thank me later. Turkey is considered pasteurized if it sits at 150 for at least 4 minutes.