Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Smokin Don on March 28, 2013, 12:31:52 AM
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Mar 27 2013
I finished smoking my turkey pastrami and it is in the fridge for overnight before slicing. I thought I better write this up before I forget some of it!
The only turkey breasts I can get here are frozen and all seem to have 20 % solution added to enhance, pre brined. Tent Hunter and Hub advised me it’s hard to un-brine! I decided to do an overnight soak anyway for a test.
Mon. I put the thawed breast in water and added about 1 tsp. ground coriander seeds, 1 tsp. ground pepper, 1 tsp. mustard seeds, 1 tsp. juniper berries and 2 Tbs. brown sugar and in the fridge overnight. I was hoping to remove some salt and get some flavor added.
Tuesday I rinsed the breast and drained while I made up the rub. I used a recipe by Steven Raichlen for a guide. The breast was 3 lbs. but came with a gravy pack, I threw away, so it was about 2 ½ lbs. It was in a mesh stocking. I knew when it was done I would peel off a lot of good seasoning but decided to leave it on. It would have been better to remove it and retie but I was too lazy!
Rub
1 Tbs. cracked coriander seeds
1 Tbs. whole coriander seeds
1 Tbs. cracked 4 peppercorn blend
1 Tbs. dried garlic flakes
1 Tbs. coarse Celtic grey salt
2 Tbs. brown sugar
1 tsp. mace
I put all the rub I could get on it pressed it in and then in a 1 gallon bag and vacuum sealed. It went back in the fridge for overnight.
It was finally a nice day today; I got my smoker cleaned up a ready to go. I filled my amazen tube with apple wood pellets and lit. I got the turkey on at 12:45 and did 1 hour of cold smoke. I turned the smoker on and let it on smoke mode about 15 minutes. I had the breast on a rack so set it over a pan, added 2 cups of water to it and went to 225 deg.
I put my temp probes in and kept edging the temp up. I ended up at 300 deg. for the last 20 minutes when it hit 165 deg. IT. I wrapped in saran wrap and the foil and placed it in my microwave to rest for an hour. I then cooled it some more and then in the fridge. I can’t wait to slice and taste tomorrow! It had the most fragrant smell, while cooking, of anything I have ever smoked.
Cook time was 1 hour of cold smoke and total hot cook was 2 hours 45 minutes.
The Breast
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3258501_zpse511cb5f.jpg)
Spices added before addin more water to cover
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3258502_zpsf3bdde7f.jpg)
The rub
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3268510_zpsd63543b0.jpg)
Sealed
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3268512_zps75d67064.jpg)
Tube smoker putting out nice smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3278513_zps04a8c6a0.jpg)
After 1 hour of cold smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3278514_zps6209e201.jpg)
About done at 150 deg. IT
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3278515_zpsfeb259cc.jpg)
Ready to wrap and rest
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3278516_zps8a2fc484.jpg)
Smokin Don
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That look great!!! Can't wait for the sliced shots!
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That look great!!! Can't wait for the sliced shots!
X2
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Lookin' good so far, Don. I'll be mighty surprised if this doesn't work out.
Hub
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That's gonna be good!
Those nettings can be a headache..
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Yum, good looking smoked Turkey!!
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That look great!!! Can't wait for the sliced shots!
X2
Add one more to the list!!
Art
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That look great!!! Can't wait for the sliced shots!
X2
Add one more to the list!!
Art
X4
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NICE!
Don - can we see some sliced pics? It look so good....
T
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What time are you cutting that bad boy. I can be there in less than 10 minutes. If this works I am doing it for sure. Lookin great. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Man thats looking good.
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WOW!!! Pardon me while I pick my jaw up off the floor!
I love that crust you got, Don!
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I am going to slice it this afternoon and making some Kentucky hot browns with it for our supper, will have pics later. The crust was mighty tasty, I picked what I could off the rack to taste. I am just sorry I will lose a lot of it removing the sock. Don
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Don, check out some of those silicone cooking bands. That's what I use now to hold together frozen turkey 'boulders' while they cook. I usually let the bird thaw enough to get the netting off, then snap 2 or 3 bands on. They pop off easily.
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That look great!!! Can't wait for the sliced shots!
X2
Add one more to the list!!
Art
X4
X5
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I just sliced it up, you can see I lost most of the good crust removing the mesh sock. If I can find fresh breasts I think it would work removing the skin, and brine it, it will take on more smoke and should save most of the crust. This will work for me even on frozen ones that have solution added. It had a great taste, moist & very tender. Whether the soak overnight worked, not sure but it didn't hurt anything. I had thought it might be too salty but was not. Smokin Don
The sliced pastrami
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3288517_zps21ea8e32.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3288519_zpse08f8c2b.jpg)
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Great Job Don
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/clap2-1_zps90729230.gif)
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Oh yes very nice!
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How was it?
Looks good to me
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Looks great! I'm going to have to try this myself at some point. That is too good to pass up!
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I have, since Don was quite successful with this in my opinion, added this to the rather long list of stuff I want to try. Understand, of course, that that list is totally, thoroughly and completely different and apart from the list my wife maintains ;)
Hub