Quote:
Originally Posted by Dayze
Smoked a turkey breast yesterday. Pecan wood.
Ran around 275 to 300 most of the cook. First hour of the cook it was more on the high end around 310 for a bit. Cooked to 165 and pulled about 2.5 hrs later.
Turned out really good. Though, was hoping the skin would’ve crisped up a bit more. It looked awesome, but just wasn’t an edible skin. Was hoping running At 300 would’ve don’t the trick. But the meat itself turned out great. I sliced one breast on the bias and , I’m not sure if it had anything to do with it, but some sections of the breast were just very very chewy. Gonna slice the other breast like a Traditional carving And also used some leftovers to make a pot pie tomorrow.
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Start off low and slow and crank that temp high when you're about 15-20 degrees from being finished.