Ok the Sippie guys finally talked me into one of those 30 inch masterbuilt need some advice on smoking a turkey breast for Thanksgiving, I need some suggestions on the best way to do this. Thanks in advance.
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Ok the Sippie guys finally talked me into one of those 30 inch masterbuilt need some advice on smoking a turkey breast for Thanksgiving, I need some suggestions on the best way to do this. Thanks in advance.
Which did you get: electric, propane or charcoal?
I have an MES40 myself but can’t do turkey myself. The guys over on the Smoking Meats Forum ( SmokingMeatForums.com - Smoker and smoking meat forums and reviews ) do and there are many with a lot of experience who will help.
30 inch electric
I did mine on my 30 in electric Master Built.....turned out great.....read here http://www.crappie.com/crappie/off-t...turkey-breast/
Thanks G gonna give it a try.
Here's a link to the turkey breast we smoked this year for Thanksgiving on my Masterbuilt 40
http://www.crappie.com/crappie/oklah...4-turkey-time/
you will like it . Done these last night .Attachment 195678
Good looking plate.
I love my Masterbuilt.
You should have smoked those eggs too! Mmmmmm!
Made these in my smoker.
nononononono No posting without shipping free samples!
Those look goooood!
Care to share a recipe?
Will be happy to when I get home.
Those look awesome! I've been wanting to get into grinding and stuffing sausages but the initial set-up cost for the grinder and stuffer have me holding off for now.
Here is one for polish sausage. Used some high temp cheese in some and it came out good. I got these off Texas BBQ Forum.
deer sausage "recipe" ive been using the past couple years. This makes 25lbs of half deer half pork butt sausage. I use the Blend #106 from AC Leggs to make a smoked polish Kielbasa. Recipe is as follows...
12.5lbs boston butt
12.5lbs ground deer meat (no beef fat)
1 8oz pack of AC Leggs Smoked Polish Kielbasa #106
3lbs Cold Water
1oz Pink Curing Salt
Natural Hog Casings
Grind your beef and pork through a coarse (chili) plate and then mix all the meat, water, seasoning and pink curing salt together in a meat mixer or mix by hand. When all the meat is thorughly mixed transfer back to meat grinder and
re-grind through a medium plate. Stuff sausage mixture into a 36mm casing and smoke until 150 internal temp. As soon as the sausage is removed from the smoker chill it in an ice water bath to keep the casings from shriveling up.
Here is a site that has tons of info. www.TexasBBQForum.com
Be careful with the masterbuilt. My first one caught on fire, and a buddy just got a recall notice on his.