Hi all. Owned my large BGE for 1.5 years but never done one of these in it. I"ve cooked one years ago and it was pretty good. It's only 3lb but thats plenty. Looking for insight and tips on these in particular. Watched some decent videos recently but dont have a cook plan yet.
New owner of a fireboard controller and fan. never used.
Recently picked up some cherry chunks instead of the hickory i've been using. plan on going cherry, not sure on rub yet.
own an injector but have never used. was planning on dry brining first. curious on your thoughts.
not sure on cook times yet, family gathering so timing is kind of important. was planning on wrapping with foil or butcher paper after a few hours at 250F and pulling it when the probe hits 165 and keeping wrapped till we arrive.
any tips, videos, sex tapes or anything else you can think of would be greatly appreciated! thanks!
i get that its a giant turkey chicken nugget.. this isn't the crowning achievement of thanksgiving dinner. just figured plenty of you have seen this meatbag before
by Monksdrunk
13 Comments
250 is too low, you will dry it out. Treat it like you would a turkey in a regular oven. Cook at 350, maybe 400 even.
Don’t bother injecting, dry brining should be good enough.
I’ve had better results cooking to 150 rather than 165, because again, 165 is going to run the risk of drying it out.
[deleted]
This is one of my favorite recipes from Meat Church. Brine for 6 hours and cook will be done 1-2 hours at 275. Pull at 165
Enjoy!
https://www.meatchurch.com/blogs/recipes/smoked-turkey-breast
Spatchcock that bird!
This is not even a breast. It’s a chunked, formed extra large turkey nugget. Don’t waste your money on these for the BGE. Especially this time of year when birds are .49 / lb.
These are also loaded with sodium so don’t brine with anything salt based.
You like turkey roll?? Cue the Seinfeld references
A 3 lb. breast I would honestly just do sous vide. When it says, “MADE WITH BREAST MEAT,” it means it’s a bunch of white parts that are formed into a mold. That’s why there’s a cooler full of exactly 3 lb. turkey breast roasts.
Haha! Man… That is just a giant sodium bomb turkey nugget. Not an actual boneless breast. Go to your local butcher and ask them if they can get you fresh turkey boneless breasts to smoke. They’ll quarter turkey legs/thighs as well. Then smoke that shit to perfection. This is the way….
Banana bird? Wtf
Honestly idk man. Maybe treat it like a pork loin? Poultry is always best cooked/smoked with skin on in my experience, and that ain’t it
I’ve cooked this exact thing for a pregnant wife who can’t have deli meat, but wanted a turkey sandwich. DO NOT ADD SALT. In fact, next time I would probably soak it in water to desalinate it.
I have not done this but here’s my thought.
Take it out of the bag, toss the brown salt (what they call gravy). Desalinate for 24h. Dry with a paper towel. Season liberally and leave on a rack in your fridge for 24 hours. Throw on the egg indirect about 375-400 until it hits 155. Pull, foil tent for 20-30 minutes, slice, serve.
If you don’t have a good seasoning look up Simon and Garfunkel from Meathead.
Well after reading the comments you might wanna sit this one out on the bench OP😂🤣.
Hi, I’m here for the pile on