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[Free Mr. Tony]

So these are multiple turkey breast that are meat glued together, or it is simply one 6lb turkey breast?  I think I must be the only guy that prefers processed turkey over regular!

Poultry Deli Meats

This is just a single turkey breast. Other than my one source, about the biggest I've found is 2 pounds. These, once skewered together, create a nice thickness to cook evenly for several hours. The small ones just cook too fast and uneven so you don't get all the smoke flavor as the larger ones.

[Bentley]

I get it now.  I thought it was a single breast, and I thought how can one breast weigh 6lbs.   So you pit them together to cook like they would be on the bird sans the breast bone?

[Free Mr. Tony]

I get it now.  I thought it was a single breast, and I thought how can one breast weigh 6lbs.   So you pit them together to cook like they would be on the bird sans the breast bone?

Just a single breast. The skewers are just evening out that single breast. I, like you, was skeptical that 6 lbs turkey breasts existed. I was watching I believe YouTube videos years ago about Texas bbq. All these places seemed to be serving turkey breasts, and some videos had mentioned size, etc.

I started searching around the internet, and then my area. Finally, I came across the place where I get them.

[Brushpopper]

That looks excellent!  All I can find are the 3 pound Butterball breasts around here and I'm sure they are already brined because they are so moist.  I haven't done one in a while and ought to try one for slicing like that.  What temp did you run your pit at while cooking?

[Free Mr. Tony]

That looks excellent!  All I can find are the 3 pound Butterball breasts around here and I'm sure they are already brined because they are so moist.  I haven't done one in a while and ought to try one for slicing like that.  What temp did you run your pit at while cooking?

Typically I just go 275 all the way. I was playing with the controller a bit on this one, so it was all over the place. I think I started at 185 for an hour or so. Then 225 for another hour. Then 275 until it hit 135 to wrap. After wrapping I think I bumped to 300 because we were leaving soon.

[Brushpopper]

That looks excellent!  All I can find are the 3 pound Butterball breasts around here and I'm sure they are already brined because they are so moist.  I haven't done one in a while and ought to try one for slicing like that.  What temp did you run your pit at while cooking?

Typically I just go 275 all the way. I was playing with the controller a bit on this one, so it was all over the place. I think I started at 185 for an hour or so. Then 225 for another hour. Then 275 until it hit 135 to wrap. After wrapping I think I bumped to 300 because we were leaving soon.

That's typically how I do mine temp wise, but I haven't tried wrapping.  I will on the next one if I can get it.