Recipe Section > Fowl
PULLED TURKEY
Kristin Meredith:
--- Quote from: Bar-B-Lew on January 09, 2018, 06:15:38 PM ---
--- Quote from: urnmor on October 05, 2017, 07:58:44 PM ---Other then my friend Queball you have some of the best BBQing ideas around :cool:
--- End quote ---
I miss Queball not being active on here.
--- End quote ---
Yes, he was a font of great information and cooks and had tremendous photos of his food.
Bar-B-Lew:
--- Quote from: Kristin Meredith on January 09, 2018, 07:31:23 PM ---
--- Quote from: Bar-B-Lew on January 09, 2018, 06:15:38 PM ---
--- Quote from: urnmor on October 05, 2017, 07:58:44 PM ---Other then my friend Queball you have some of the best BBQing ideas around :cool:
--- End quote ---
I miss Queball not being active on here.
--- End quote ---
Yes, he was a font of great information and cooks and had tremendous photos of his food.
--- End quote ---
Maybe he is putting a book together with those beautiful recipes and process steps he used to share.
pmillen:
--- Quote from: Canadian John on October 05, 2017, 02:34:38 PM ---Our local turkey farm started selling it so we gave it a try.. Results;a bit costly with super taste and texture..We went on to do our own. We have done several, the first ones a bit rough around the edges.That is could be better... Now it is spot on..What we did was to smoke a large, skinless,boneless and seasoned breast for just over an hour then raised the temperature to 375º until just under 160º internal,cover + rest ~ 3/4 hr...Juicy is an understatement. Next came the pulling; hard to do with turkey just work @ it and chop as well. Sauce heavily as the meat absorbs a lot. It is hard to believe with all the juices present that it would..Best to leave it and eat the next day. Keeps absorbing sauce. It may very well require more sauce then...By us the result was splendid.
The sauce we like best is our homemade ketchup base sauce..Some off the shelf BBQ sauces are good as well. Give it a try and let us know the results.
--- End quote ---
Bump!
John, I'm going to try this on a couple of breasts for pulled/sauced but also for chicken (turkey) chili.
* The only time I've smoked a turkey breast I didn't brine it and it was so dry it sucked all of the moisture out of our mouths. Do you brine yours?
* You smoked it first and then turned the pit up to 375°. At what temperature is your pit when in smoke mode?
BigDave83:
The GF wanted some chicken breast cooked for a dish her grandfather wanted her to make, I asked her how she wanted she wanted it shredded. I did them sous vide 138/7 and it was so nice to shred or pull. She she even remarked how soft and juicy it was.
I would think if you were to SV then smoke at 150 for an hour or smoke then SV even some cold smoke for a an hour before or after SV may work well.
Canadian John:
--- Quote from: pmillen on October 24, 2018, 08:51:55 AM ---
--- Quote from: Canadian John on October 05, 2017, 02:34:38 PM ---Our local turkey farm started selling it so we gave it a try.. Results;a bit costly with super taste and texture..We went on to do our own. We have done several, the first ones a bit rough around the edges.That is could be better... Now it is spot on..What we did was to smoke a large, skinless,boneless and seasoned breast for just over an hour then raised the temperature to 375º until just under 160º internal,cover + rest ~ 3/4 hr...Juicy is an understatement. Next came the pulling; hard to do with turkey just work @ it and chop as well. Sauce heavily as the meat absorbs a lot. It is hard to believe with all the juices present that it would..Best to leave it and eat the next day. Keeps absorbing sauce. It may very well require more sauce then...By us the result was splendid.
The sauce we like best is our homemade ketchup base sauce..Some off the shelf BBQ sauces are good as well. Give it a try and let us know the results.
--- End quote ---
Paul, No I don't brine..I smoke ~ 225º for ~ 1HR, then cook 325-350º until done @ 160º ish. I do use Memphis Dust applied ~ 1Hr Prior to the cook.. Never ever dry.
Bump!
John, I'm going to try this on a couple of breasts for pulled/sauced but also for chicken (turkey) chili.
* The only time I've smoked a turkey breast I didn't brine it and it was so dry it sucked all of the moisture out of our mouths. Do you brine yours?
* You smoked it first and then turned the pit up to 375°. At what temperature is your pit when in smoke mode?
--- End quote ---
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