Smoked turkey breast

**"G"** · 10-24-2014, 11:00 AM

Originally Posted by Tracker123

That looks excellent. We plan on doing the same thing for Thanksgiving. Did you inject it?

Yep....injected it with Tony Cacheres Creole Butter and rubbed it down with Tony Cacheres Creole Seasoning. 6 hrs on the Master Built at 225 to a internal temp of 175 applewood chips......apple cider vinegar in the water pan

**crappiepappa** · 11-05-2014, 07:17 AM

I smoked a whole backstrap at crappie camp last month in my Masterbuilt. Used pecan and apple. Marinated it overnight in Italian dressing and lots of black pepper. Smoked it for 3 hours at 200. Then let it rest in butter inside a zip lock. It was fantastic

**Woodworker42** · 11-05-2014, 08:37 AM

Originally Posted by crappiepappa

I smoked a whole backstrap at crappie camp last month in my Masterbuilt. Used pecan and apple. Marinated it overnight in Italian dressing and lots of black pepper. Smoked it for 3 hours at 200. Then let it rest in butter inside a zip lock. It was fantastic

As on of the beneficiaries of CP's efforts, I can personally attest to the absolute deliciousness of his product! It was awesome! I would love to have a Masterbuilt, but since I have 3 smokers already, it probably ain't happening any time soon.

**Humminbird_Greg** · 11-06-2014, 11:33 AM

You cannot have too many smokers!
Or at least that is what I keep trying to convince my Wife...

**Woodworker42** · 11-06-2014, 02:30 PM

HBG-I keep trying to convince my wife of that but so far, no luck!

**Stinkfinger** · 11-25-2014, 08:15 PM

I love the flavor of smoked poultry, but the skin turns out too dark and there is too much smoke flavor, to the point it leaves an after-taste in your mouth. Anyone know how to get around this? I need an answer pretty quick because I'm debating whether to smoke the turkey in my Master-Built or just bake it in the oven.

**Alboy79** · 11-25-2014, 08:16 PM

Looks fantastic.

**"G"** · 11-25-2014, 08:27 PM

Originally Posted by Stinkfinger

I love the flavor of smoked poultry, but the skin turns out too dark and there is too much smoke flavor, to the point it leaves an after-taste in your mouth. Anyone know how to get around this? I need an answer pretty quick because I'm debating whether to smoke the turkey in my Master-Built or just bake it in the oven.

I pulled the skin off right before I sliced it....also....I only used a half a cup of applewood chips so that I did not get too much smoke .....too me it was just right...had the smoke taste but was not overwhelming.

**Tracker123** · 11-25-2014, 09:27 PM

Originally Posted by "G"

I pulled the skin off right before I sliced it.....

That's true, but I'd bet you eat that skin like tater chips

. That's what I do.

**Humminbird_Greg** · 11-26-2014, 08:09 AM

I agree with G: less wood will lower the overall smokiness of your cooked food be it turkey, chicken or anything else.
Smoking it at a higher temp may also help since it will cook faster and therefore be exposed to the smoke for a shorter period of time. I don’t know if this will work for a turkey though but it will for chicken.
The type of smoking wood may also be a factor. Some of the stronger wood flavors may dictate using even less wood for smoking.
Also make sure that you have the upper vent wide open so that you don’t get a build-up of creosote on your food as it has a bitter taste.
Good luck with the either turkey way Stinkfinger.

I’ll be smoking a Prime Rib and will be trying some smoked devil eggs and some poppers this Thanksgiving. I’m thinking a blend of cherry, pecan and oak for the Prime Rib and maybe just some pecan for the others (Wifey does not like a strong smoke flavor either).

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