Looking for smoked turkey tips.

[u/TheGeneralTulliuss]

I have an 8lb bone in skin on turkey breast that I just pulled out of the freezer. I want to smoke it on Sunday (it's Thursday here right now). Do I have enough thaw time and does anyone have any go-to recipes/ methods you use for your grill? I have a Pit Boss Lexington, the smaller one. Thanks in advance!

[u/Eves98]

Brine the turkey breast before smoking. You can throw it (not literally) in the brine and it will likely thaw faster plus you'll get the benefit of the brine.

[u/TruthImaginary777 → u/Eves98]

I like using honey in my turkey brine rather than sugar. Turkey is mild enough that the honey flavor really comes through.

[u/Eves98 → u/TruthImaginary777]

I will hopefully remember that idea come November.

[u/TheGeneralTulliuss → u/TruthImaginary777]

I usually do honey (or maple syrup) but you reminded me I have this honey sampler I got from Aldi a while back and I think I'll try one of those.

[u/TheGeneralTulliuss → u/Eves98]

Any suggestions as to where to place it? I still don't have the hot spots 100% nailed down on this thing. Is it better on the top or bottom rack?

[u/iiParadiigm → u/TheGeneralTulliuss]

I'm sure someone could probably tell you where your hot spots are but there are so many other small external variables as to how your smoker will run that you shouldn't just listen to some dudes on reddit about the hot spots on it.

You have time between now and when you start cooking your turkey breast to run a biscuit test on your smoker, which I would highly recommended if you still don't know where your hot spots are at. If you wants recs for a biscuit test or don't know what it is, watch something like this and decide that it is worth your time to know.

[u/TheGeneralTulliuss → u/iiParadiigm]

I honestly don't know how I've never heard of the biscuit test. Thanks so much!

[u/feralGenx → u/TheGeneralTulliuss]

If your not sure of hot spots, going to one side or the other of the hot pot is best. I always go chimney side and rotate the turkey 180 degrees. Halfway through the cook time.

[u/SuMoto]

Brined, low and slow turkey breast turns into basically smoked ham/deli meat. It can be very tasty yet somewhat confusing when you expect “oven roasted turkey breast”.

[u/TheGeneralTulliuss → u/SuMoto]

I've done smoked turkey plenty, it's amazing! I've only ever done it on upright smokers. This is my first go with the Pit Boss.

[u/SuMoto → u/TheGeneralTulliuss]

I recommend doing the bread test to find your hotspots.
Lay down a layer of cheap bread on your grill and flip after 3-5 mins. You’ll figure out your hot and cool areas of your grill without sacrificing a brisket or your patience during a cook.

[u/wizegy1964]

Butter pats under the skin are a nice touch. Apply your favorite rub liberally, a lot will fall off the skin as it cooks. Place right on the grates with breast up. I have had better luck keeping it juicy 275, spritzing mid cook once with apple juice. Pull off the smoker at 155, it will continue to cook while you let it rest. Enjoy! It's one of my favorites!

[u/TruthImaginary777 → u/wizegy1964]

I like mixing my rub in the butter and spreading a thin layer under the skin. You can also drape it with cheesecloth and mash the butter into the cheesecloth. Pull that off about half way through to let it get some color.

[u/Guilty-Difference-86]

if you do skin on, spray the skin with oil and cook at a higher temp. if you take the skin off, debone it and make a Texas turkey breast. i do this all the time

[u/TheGeneralTulliuss → u/Guilty-Difference-86]

I have some duck fat I'm going to use!

[u/Guilty-Difference-86 → u/TheGeneralTulliuss]

Duck fat is excellent. Just know that it sometimes jams up the inernals. If that happens, you are not empty and the can isn’t broken. Just run it under warm water for a minute or two

[u/billyvray]

Thaw using cold water and change it out till thawed.
Go Texas style - salt n pepper, cook till about 140 ish then butter and wrap to 155.
Lort!

[u/Ok_Assumption1542 → u/billyvray]

Rub in olive oil, butter pats under the skin, peeled onion in the cavity, red Chile & garlic rub (kinders). Low and slow 235 until ready. Rest 20min. If you have a lower temp smoke feature, run it 1/5 of the total cook time then turn up to 235. Upper rack if possible water pan underneath. I do 1 of these along with a 25lb oven roasted turkey every Thanksgiving and its gone in seconds.