Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 24-12-2009, 03:54 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

Goin to do a couple turkey breasts Xmas day.
Trying to figure about how long to allow for 'emI know until they're done
Goin to rub 'em down with mesquite olive oil,a little season salt, smoked
over pecan.
Anyone done just breasts before?
I've followed the whole turkey thread, cook at 375, etc.
I've done whole ones for about 6-8hrs before, even 10 for bigger ones.
These are both about 7 lbs, so I'm figuring about 3-4 hrs.
it's suppose to be about 30- 40 degrees here in Big D Xmas day which will I
expect will have some effect on cook time but II figure not much
Suggestions - tips?

TIA and A Very Smokey Xmas to All




--
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Old 24-12-2009, 01:02 PM posted to alt.food.barbecue
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Default delurkTurkey Breast?

ChairMan wrote:
Goin to do a couple turkey breasts Xmas day.
Trying to figure about how long to allow for 'emI know until they're done
Goin to rub 'em down with mesquite olive oil,a little season salt, smoked
over pecan.
Anyone done just breasts before?
I've followed the whole turkey thread, cook at 375, etc.
I've done whole ones for about 6-8hrs before, even 10 for bigger ones.
These are both about 7 lbs, so I'm figuring about 3-4 hrs.
it's suppose to be about 30- 40 degrees here in Big D Xmas day which will I
expect will have some effect on cook time but II figure not much
Suggestions - tips?

TIA and A Very Smokey Xmas to All





Been a while since I've done a breast but I'm thinking at those weighs
and temperatures probably not much over 2 hours to a 165 dF internal
temp. I'm sure others with more recent experience will chime in. The
external temp won't affect cooktime if you leave the usit closed.

375degrees is 375 degrees, period. It may cause you to go through a
higher amount of fuel but that should be about it. A bigger problem
when cooking in cold conditions is wind. If it's a windy day put some
sort of wind break by the unit to shield it from the wind.

--
Steve
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Old 25-12-2009, 03:01 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In article ,
Sqwertz wrote:

Delurking?

Uh, I don't think so. You've been posting here for years. Your
hard-on for me was especially noted.

You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.

-sw


Tell me more please. That's a new one to me and I do have a turkey I
will be smoking. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

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Old 25-12-2009, 03:05 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

On Dec 24, 6:53*pm, Sqwertz wrote:
*Your
hard-on for me was especially noted.


An unfortunate side effect of posting your picture?


Merry Christmas AFB!


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Old 25-12-2009, 03:17 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In ,
Sqwertz spewed forth:
Delurking?


Mostly, yes


Uh, I don't think so. You've been posting here for years.


Off and on, yes, but for the most part, lurking.
Ya learn more with your mouth shut and your ears open
google is your freind, check and see how many posts I've made here vs other
ng

Your hard-on for me was especially noted.


True, but if you stop and think about it I haven't said shit to you in a
probably a year or maybe longer.
Here or in AG.
And I wouldn't call it a hard-on either, you're definately not my type.


You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.

-sw


Thanks for your input and Merry Christmas




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Old 25-12-2009, 03:18 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In ,
Tutall spewed forth:
On Dec 24, 6:53 pm, Sqwertz wrote:
Your
hard-on for me was especially noted.


An unfortunate side effect of posting your picture?


Merry Christmas AFB!


To you and yours, too


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Old 25-12-2009, 04:11 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

Omelet wrote
:
In article ,
Sqwertz wrote:


Delurking?

Uh, I don't think so. You've been posting here for years. Your
hard-on for me was especially noted.

You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.

-sw



Tell me more please. That's a new one to me and I do have a turkey I
will be smoking. :-)


You're already as chemicaled up as you want to be. If
you add phosphates to that saltpeter you're already
using the stuff may explode.

--
Reg
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Old 25-12-2009, 08:31 PM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In article ,
RegForte wrote:

Omelet wrote
:
In article ,
Sqwertz wrote:


Delurking?

Uh, I don't think so. You've been posting here for years. Your
hard-on for me was especially noted.

You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.

-sw



Tell me more please. That's a new one to me and I do have a turkey I
will be smoking. :-)


You're already as chemicaled up as you want to be. If
you add phosphates to that saltpeter you're already
using the stuff may explode.


Well, that's one way to shred a turkey... g
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

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Old 26-12-2009, 02:42 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In article ,
Sqwertz wrote:

On Thu, 24 Dec 2009 21:01:03 -0600, Omelet wrote:

In article ,
Sqwertz wrote:

Delurking?

Uh, I don't think so. You've been posting here for years. Your
hard-on for me was especially noted.

You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.


Tell me more please. That's a new one to me and I do have a turkey I
will be smoking. :-)


Phosphates help keep the moisture in the meat. The downside is that
overuse can make meat rubbery so I always err on the light side.


I wonder if that's what is used in commercial smoked turkeys?
I've bought the ones from HEB (in fact, we are finishing one off right
now) and that meat is slightly rubbery, but not bad.

I
know that 1 ts is acceptable for the phosphate mix I use, but It
probably depends on what mixture of phosphates you use. I have no
way to know the potency of my phosphates. It is called "accord" and
there is very little info on the web. These are advertised as for
use in sausage making.


Thank you!


-sw

--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

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Old 26-12-2009, 07:54 PM posted to alt.food.barbecue
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Default delurkTurkey Breast?

In article ,
"Nunya Bidnits" wrote:

Omelet said:
In article ,
RegForte wrote:

Omelet wrote

In article ,
Sqwertz wrote:


Delurking?

Uh, I don't think so. You've been posting here for years. Your
hard-on for me was especially noted.

You *must* brine turkey breast before you smoke it. If you have
some sodium/potassium phosphates, I'd use a pinch or two of that,
too. You can find that at MT Supermarket. About a teaspoon per
gallon of brine.

-sw


Tell me more please. That's a new one to me and I do have a turkey
I will be smoking. :-)

You're already as chemicaled up as you want to be. If
you add phosphates to that saltpeter you're already
using the stuff may explode.


Well, that's one way to shred a turkey... g


Beware of terrorists lobbing turkeys....


In home made cannons...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:



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Old 27-12-2009, 07:44 AM posted to alt.food.barbecue
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Default delurkTurkey Breast?

On Wed, 23 Dec 2009 21:54:30 -0600, "ChairMan" wrote:

Goin to do a couple turkey breasts Xmas day.
Trying to figure about how long to allow for 'emI know until they're done
Goin to rub 'em down with mesquite olive oil,a little season salt, smoked
over pecan.
Anyone done just breasts before?
I've followed the whole turkey thread, cook at 375, etc.
I've done whole ones for about 6-8hrs before, even 10 for bigger ones.
These are both about 7 lbs, so I'm figuring about 3-4 hrs.
it's suppose to be about 30- 40 degrees here in Big D Xmas day which will I
expect will have some effect on cook time but II figure not much
Suggestions - tips?

TIA and A Very Smokey Xmas to All

Sorry for the late reply.
I did a breast yesterday in the oven and it came out perfect. 1.5 hrs
@ 350* Pic on ABF. I think 3-4 hrs for a 7 lb. might be too long.
I've never done breast in the K. Yesterday my K7 was busy doing a 17
lb turkey.
I don't remember the weight of mine, but close to 6 lbs. I just took
the figures from the package. It was pre-rubbed with "herbs."
As for the effect from the cold, I don't know. Depends on the type of
smoker you have. I have a K7 and cold weather doesn't matter to a K.
Not even when it gets *really* cold! But it rarely gets cold here
like in Dallas.
Eddie in San Jose, who went to Crozier Tech HS in Dallas *many* years
ago.
btw, I've never heard of mesquite olive oil.



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