Turkey breast smokin’

CaliFFL

Home grown 8# breast went in a couple hours ago. Brined for 24 and rubbed with roasted garlic, some herbs & spices, and a sprinkling of unsalted Tony C’s. 

I’ll provide an after pic once it hits 160. 

DanChamberlain

That's skin off? What's to keep it from drying out? 

CaliFFL

Done. I’ll remove it from the grill and immediately vac seal. Let sit until RT, then refrigerate. Keeps the juices where they belong. Tomorrow I’ll slice into deli meat. 

CaliFFL

DanChamberlain said:

That's skin off? What's to keep it from drying out? 

Slow and low. The smoker has a water bath, so it stays moist. The vac bagging seals the deal. 

Accipiter

looks Good.

Michakav

Damn that looks tasty!

bisley

I have had a lot of trial and error experience with smoking meat and poultry, with as many failures as successes. Your method looks sound, to me. Brining is the key to poultry, in my experience, and the vacuum sealing sounds like a good idea, although the most important thing is not over-cooking.

CaliFFL

bisley said:

....although the most important thing is not over-cooking.

True. A good temperature probe (I prefer blue-tooth) is key. Pull the meat as soon as the desired temperature is met. 

Like you mentioned, I've had failures and successes, but a lot less in recent years.