Back in the fall, Chris Grove from over at Nibble Me This, smoked a turkey breast using a recipe from Chris Lilly of Big Bob Gibson’s BBQ. I’d bookmarked it to try someday and finally got around to it during my March BBQ day – the remainder of the Que was my normal stuff.
I used a turkey breast I had in the freezer that had already been enhanced so I didn’t brine it. I followed the
recipe from Chris’ blog as closely as I could and it turned out very good. Chris cooked his to time, but since I was in and out of the smoker many times to deal with the other items, I went by internal temperature and pulled it at a 164* - as you can see, it was nice and moist - click on photo to enlarge.
The flavor was much more subtle than I expected, but I really enjoyed it. Next time, I believe I’ll mix some of the glaze and rub and put it under the skin. Friends David and Laurie dropped by to pick up their BBQ and they also liked it. Thanks for the recipe Chris. The only negative was it wasn't quite smoky enough for us. I was out of my usual Stubb's charcoal and used some good, clean burning, lump instead, but in spite of wood chunk additions, it wasn't enough.
78* here yesterday, 82* and severe thunderstorms predicted for today, 56* and rain tomorrow - must be spring.
Have a great day and thanks for visiting.
One year ago:
Good Friday Breakfast
Larry
That looks amazing Larry! Moist and juicy!
ReplyDeleteYUM!
We love smoked turkey. Yours looks so nice and moist Larry. My mother cooked everything to very well done and all the time I was growing up I thought very dry turkey was how all turkey tasted. Not anymore.
ReplyDeleteSam
I love meat with a good smoky flavor and this sounds fantastic! I don't think I've ever had turkey that moist.
ReplyDeleteI don't think I've ever had moist turkey breast...well maybe slathered in some gravy. Looks really good Larry. We had 84 on Saturday and snow yesterday. I think we must be sending that cooler weather your way.
ReplyDeleteHave only had turkey smoked once and we loved it, this one looks fantastic!
ReplyDeleteI'm terrible Larry . . . I buy smoked turkey breast since I don't know how to barbeque anything. Now my husband can 'grill', but we don't know a thing about "Q'ing". We love to go to BBQ competitions here as well. I love your new photo in your header. Are those flowering crabapples? We are really, really into gardening too, so my husband and I have much in common with you, I think.
ReplyDeleteLooks fantastic! Yet one more thing I must try :)
ReplyDeleteCan I get in trouble for saying your breast looks great? Love smoked turkey, now you have me yenning to do it this weekend is the weather holds out.
ReplyDeleteLarry, FYI...from a smoky viewpoint, we thought that this turkey was just right. Take Care, Big Daddy Dave
ReplyDeleteI love smoked turkey! I think it looks delicious.
ReplyDeleteThe turkey looks good, but your springtime looks even better. I sent the boys out hunting for signs of spring, and they brought me back a stick. *sigh*.
ReplyDeleteLooks delicious, I'll bet it's great with chicken also!
ReplyDeleteThe turkey breast looks fantastic and I'm jealous as heck of your weather. We're still just getting close to 50 and it snowed Saturday. Mostly it's just rainy and chilly. I'm ready for May.
ReplyDeleteI wonder if the smokey issue was due to the lump coal? The "not smokey enough" is a common complaint from people who are new to Big Green Eggs and had been using briquettes.
ReplyDeleteI know Stumps briquettes have very little additives but maybe it has something to do with their density or something.