Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Bob c cue on June 29, 2014, 12:30:43 PM
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I have a 7 pound bone-in turkey breast that I plan to do this afternoon. Any suggestions on how to hang it? Should I cook it whole or cut in half like you do with the chicken? Any suggestions including approximate cook time would be appreciated ...thanks!
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Bob - I have not done a turkey beast, but because the mass of meat is more solid than even a chicken - I might cut it in half, leave enough bone in both halves to "hook under" and hang it like a chicken.
Others will probably have more actual experience - and comment soon.
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I would halve it. That way the weight is lessened and it will cook a little quicker.
Should still come out nice and moist in the PBC ;)
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I'm watching this one, can't wait to see the final product. ;)
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Thanks gentleman. Will give halves a try!
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Probably too late for today's cook, BUT, I would have brined it, cut it in half and watched it closely. VERY easy to overcook just breasts, turkey or chicken. Hope it turned out great--guessing it did.
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I'm watching this one, can't wait to see the final product. ;)
X2
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I'm watching this one, can't wait to see the final product. ;)
X2
X3,LOVE turkey breast,dont even make a whole turkey for Thanksgiving any more Im so sold on breasts for taste and simplicity on that busy busy day.Gives us time and room to concentrate on all the extras on TG.
BUT,I want to do a whole turkey on grill in PBC,bet its crazy good.
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As it turns out I did the turkey breast whole and hung breast side down like Noah shows in his whole turkey video. Right after I posted my last reply to this thread, I received a response back from Amber at Pit Barrel to an email I sent earlier in the day asking for suggestions on cooking the bird. She suggested hanging it whole.
Sorry, forgot to take pics, but it turned out tasty, smoky and juicy. Took a bit longer than expected but I had been playing with the bottom vent opening and think I need to open it just a bit more.
Have not had a bad cook yet on the PBC. Made pizza Friday night, St. Louis ribs on Saturday, and of course the turkey breast on Sunday. Planning on doing a couple of pork butts on July 4.
Happy smoking everyone!
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How long did the turkey breast take?
I am excited about trying turkey breast, feel like it really fits into the PBC's sweet spot. Steven Racheline has a pastrami style smoke turkey breast I am looking forward to trying once I get a little better with regulating my new PBC.
For whole turkeys I am also debating the leave whole versus spatch and hang approach.
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Glad it turned out good. In St Louis, we just call them ribs :D.
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How long did the turkey breast take?
I am excited about trying turkey breast, feel like it really fits into the PBC's sweet spot. Steven Racheline has a pastrami style smoke turkey breast I am looking forward to trying once I get a little better with regulating my new PBC.
For whole turkeys I am also debating the leave whole versus spatch and hang approach.
It took about 2 hours and 15 minutes I believe, but kind of lost track of time. I used a leave in meat thermometer and pulled it at 160 thinking that the care over would take it to 165.
Good luck with yours.
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Sounds good Bob,thanks for sharing. ;)
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Thanks for the update!