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Post by ncsmoker on Aug 24, 2014 19:29:26 GMT -5
Did an 8lb. turkey breast today with cherry wood and my poultry rub. Mixed some of the rub with butter and put it under the skin then rubbed the rest of the breast including the skin with the rub. Started at 12:30 and took it off at 6:30 at 170 degrees. Wrapped in foil while some baked potatoes finished in the grill. Since cherry is mild kept it on the full smoking time, used 5 chunks.. Temp at the grill was 240. Here is the finished product, it was nice and moist:  Tom aka NC |
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Post by rangerone on Aug 24, 2014 21:11:01 GMT -5
That looks great Tom. Does the skin turn out edible? My wife finds the skin to be okay when I smoke chicken, but it never gets really crispy the way she likes it.
And 8 lb. is a whopper of a breast. The two whole chickens I did a couple days ago combined weight was around 7 lb., bones and all.
I have been waiting for a sale on turkey breasts so I can give this a try myself.
Allan aka RangerOne
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Post by pilfjd on Aug 24, 2014 21:30:53 GMT -5
That looks awesome! I agree with Allan, 8lbs is quite large!
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Post by ncsmoker on Aug 24, 2014 22:03:55 GMT -5
Yes Allan the skin was nice and crisp, it's my favorite also. North Carolina is a leading producer of turkeys so larger breasts are often available, it probably came from a 20+ lb. bird with the legs being smoked and going to fairs and exhibitions. One of my local grocery stores has them on sale for $1.28 this week. I'll pick up a few as they are one our favorites and good for us also.
Tom aka NC
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Post by rangerone on Aug 25, 2014 7:54:59 GMT -5
Tom, what is your secret to getting crispy skin? Is it the butter rub under the skin?
Allan aka RangerOne
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Post by pilfjd on Aug 25, 2014 9:40:22 GMT -5
What Allan said, what is your technique? When I smoke bone in, skin on chicken breasts, I cook to 160 then throw under the broiler for a few minutes. If I could avoid an extra step, that would make life easier. Btw, 1.28/lbs is killer price!
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Post by ncsmoker on Aug 25, 2014 16:18:48 GMT -5
Yes it is the butter and also smoking at 240-250 at the grill. Jay you may not be able to do it with chicken breasts as they don't cook long enough remember the turkey cooked 6 hrs.
Tom aka NC
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