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
Spices added before addin more water to cover
The rub
Sealed
Tube smoker putting out nice smoke
After 1 hour of cold smoke
About done at 150 deg. IT
Ready to wrap and rest
Smokin Don
