Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: burkely on November 25, 2015, 01:33:59 PM
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I'm planning on cooking a 6 lb. turkey breast tomorrow morning with the 15-10-8 with some smoke in the BEESR.
My understanding is 15-20 minutes on 15, 45-60 minutes on 10, and whatever it takes to hit 165 on 8.
Anyone have a ball park idea of total time on a 6 lb. bird?
And Happy Thanksgiving everyone.
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I'm planning on cooking a 6 lb. turkey breast tomorrow morning with the 15-10-8 with some smoke in the BEESR.
My understanding is 15-20 minutes on 15, 45-60 minutes on 10, and whatever it takes to hit 165 on 8.
Anyone have a ball park idea of total time on a 6 lb. bird?
And Happy Thanksgiving everyone.
The 15-10-8 method should work just fine. As for time, the bird will be done when it wants to be done
Make sure you place the temp prob in the thigh and just watching once you start the #8 setting.
Being only six lbs the #10 setting may have you further along near the end of the 45-60 mins.
I'm betting after the #10 setting your IT will be around 105-115 (again guess only)
Only guessing but once you hit the #8 method I'm going to say 1 to 1 1/2 hrs more to hit 165 in the thigh
Most of my cooks using this method were 7lbs up to 12lbs and each lb of meat adds time so keep this in mind
Remember, after the IT of 165 is hit turn off the BEESR and let the bird rest in the chamber for about 10 mins lid up
then remove to take inside and rest on platter another 10 mins before carving
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I'm planning on cooking a 6 lb. turkey breast tomorrow morning with the 15-10-8 with some smoke in the BEESR.
My understanding is 15-20 minutes on 15, 45-60 minutes on 10, and whatever it takes to hit 165 on 8.
Anyone have a ball park idea of total time on a 6 lb. bird?
And Happy Thanksgiving everyone.
The 15-10-8 method should work just fine. As for time, the bird will be done when it wants to be done
Make sure you place the temp prob in the thigh and just watching once you start the #8 setting.
Being only six lbs the #10 setting may have you further along near the end of the 45-60 mins. Most of my cooks using this method were 7lbs up to 12lbs and each lb of meat adds time so keep this in mind
I know, I know...cook to temperature.
This one is just a breast...no thighs/legs/wings.
Just trying to get a feel for time since I have to travel 30 minutes across town after it's done.
We do Thanksgiving at my sister's house.
I'm also cooking a 15 Lb'er injected with Tony C's and have a good feel for what it takes for it in TBE.
I'm practically drooling already in anticipation of the big feast.
If I only had a SRG to round out the package...
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I'm planning on cooking a 6 lb. turkey breast tomorrow morning with the 15-10-8 with some smoke in the BEESR.
My understanding is 15-20 minutes on 15, 45-60 minutes on 10, and whatever it takes to hit 165 on 8.
Anyone have a ball park idea of total time on a 6 lb. bird?
And Happy Thanksgiving everyone.
The 15-10-8 method should work just fine. As for time, the bird will be done when it wants to be done
Make sure you place the temp prob in the thigh and just watching once you start the #8 setting.
Being only six lbs the #10 setting may have you further along near the end of the 45-60 mins.
I'm betting after the #10 setting your IT will be around 105-115 (again guess only)
Only guessing but once you hit the #8 method I'm going to say 1 to 1 1/2 hrs more to hit 165 in the thigh
Most of my cooks using this method were 7lbs up to 12lbs and each lb of meat adds time so keep this in mind
Remember, after the IT of 165 is hit turn off the BEESR and let the bird rest in the chamber for about 10 mins lid up
then remove to take inside and rest on platter another 10 mins before carving
Thanks for the great tips. Have a great Thanksgiving.
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Sorry missed the breast part. Been dealing with a virus all week and 101 temp :-[.