Pecan Smoked Brined Turkey Breast

[smoker pete]

Used the following recipe for the brine: 1 gallon of water, 1 cup of sugar, 1/3 cup of brown sugar, ½ cup of pickling salt, 1½ cups of apple juice, and Lawry's Herb & Garlic Marinade with lemon juice (12 oz).  Into the fridge for 16 hours.



Used EVOO for the glue and seasoned with Plowboys BBQ Yardbird Rub.  Back in the fridge for 2 hours before preheating the MAK 2 Star to 180ºF (smoke setting) using Pecan pellets.  Smoked the Bone-In Turkey Breast for 2½ hours with Pecan.  I find that a Roaster "V" Rack works great for this task.



After 2½ hours of smoke I bumped the temperature to 325ºF until the IT reached 165ºF.  Rested the breast under a foil tent for 30 minutes.



The money $shot ...  Pecan Smoked Brined Bone-In Turkey Breast served with some steamed potatoes, poultry gravy, and a side of mixed vegetable ...  Words fail me when I try to describe how moist and delicious one of these pecan smoked brined Turkey Breast turned out.  It just melts in your mouth.

[IR2dum]

pete, that looks delicious...and a good looking plate of food.

[Pam Gould]

Someone else cooks exactly like you on another forum.  ★*˚°。°

[TMB]

Dang my tummy is growling!  That looks great Pete!!!

[smokeasaurus]

That is a great looking bird and a great looking plate of food!!

[squirtthecat]

Good looking bird!

[Phil LaMarche]

All I can say is WOW!  Phil

[Ron D]

Great cook there Pete...How was the flavor of the pecan? A couple of stores here have it and I am looking into getting some

[smoker pete]

Great cook there Pete...How was the flavor of the pecan? A couple of stores here have it and I am looking into getting some

Pecan is milder than many other woods but I find that it works great with poultry.  Have used it often with Chicken, Cornish Hens, and/or Turkey.

My MAK 2 Star wood pellet grill provides less smoke flavor than my Bradley Smoker but the Pecan still comes out wonderful.

[smokeasaurus]

I think pecan is a cousin of hickory and I use it a bunch with red meats as well........

[Phil LaMarche]

I love the flavor of Pecan.  Also use Apple and cherry.  Must have hickory with my ribs and butt.  Phil

[squirtthecat]

Pete, have you tried any of the Wine Soaked Oak yet?   It's PDG...

[smoker pete]

Pete, have you tried any of the Wine Soaked Oak yet?   It's PDG...

No I haven't Pat.  The only smokers I have and use is the Bradley Smoker and my MAK 2 Star.  I don't smoke with my SRG.

What unit do you have that allows you to use Wine Soaked Oak?  Not too crazy right now about adding a unit to my stable that uses charcoal cause I'm already using electricity (OBS), propane (SRG), and wood pellets (MAK)

[squirtthecat]

Wine Soaked Oak pellets..    BBQrs Delight makes them now. (from old wine barrels)

Amazing flavor...   

[edit]

Link

I've also tried their new Charcoal pellet, but the jury is still out on that.   Very little smoke flavor - you really need to mix them with something else.
They do burn hotter than hades, though..

[smoker pete]

Wine Soaked Oak pellets..    BBQrs Delight makes them now. (from old wine barrels)

Amazing flavor...   

[edit]

Link

I've also tried their new Charcoal pellet, but the jury is still out on that.   Very little smoke flavor - you really need to mix them with something else.
They do burn hotter than hades, though..

Those Wine Soaked Oak pellets look interesting.  I'll have to see about ordering some from BBQrs Delight    The link doesn't say but do you know if they are 100% Oak?  How much smoke do they produce with the SETPOINT on smoke in your MAK 1 Star?

Wish someone made pellets from Jim Beam Oak Barrels like Bradley does.  I really love using the Jim Beam Oak Bisquettes with Beef!