Smoked turkey breast

Quote:

---

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

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

Quote:

---

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.

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

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

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.

Looks fantastic.

Quote:

---

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.

Quote:

---

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.

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).