Ok cooked a turkey for the wife to give her rating on which one she liked the most. Very easy and surprisingly very quick to do. Hope y'all all have a great week!

Wow, your wife is ruthless with her judgment!

If the goal is to only do a breast, buy a breast.

What did you do with the rest of the carcass, smoke it and use the bones to make stock?

Anyways, good video!!

Oh she is for sure! To be fair when I started this I told her I wanted the real truth cause she used to just smile and say it was ok. The only way I knew if I was doing well is if she asked me to cook it again.

I'm thinking for our last football game we are throwing a party at the house and I'm going to make some pork belly brisket. That's one thing she always ask me to make. Probably do some pork butts since it's cheap and feeds a lot of people but since it takes the same amount of time I'll throw it on there and make a video of it.

Thanks for watching as always!

Curious, anyone else leave the skin on with turkey breast? Had a few people reach out and say I was crazy for pulling the skin off.

Cowbird said:

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Curious, anyone else leave the skin on with turkey breast? Had a few people reach out and say I was crazy for pulling the skin off.

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I've never done a turkey breast by itself, but I don't see why you'd take the skin off. You don't take the skin off the turkey before you put in the smoker, do you? Same concept.

Seasoning is all preference but cooking to the right temp is the real secret.

At 140*F internal temp foil wrap with butter, replace on pit until 145*F is reached, which won't be but 30-40min at 225*. Let it rest at 145* for 9min to pasteurize, slice and serve. You'll never cook white meat to 165* again.

I take it off because it tends to shrink up and get leathery. But I also wrap and soak it in butter. I don't brine or even dry brine, because those turkey breasts are already brined. I just season it with peoper and garlic powder, and a little bit of Chupacabra Cluckalicious. Go easy on the smoke, and cook it until it hits 140 at a smoker running between 275-325. Then I wrap in foil, pour a stick of melted butter over it, and let it cook until 150. Then let it coast to 155ish in a cooler.

Aaron Franklin does boneless breast, he removes skin, uses salt, pepper and butter.

I think brining also imparts flavor - I use the heygrillhey smoked chicken brine on my turkey breasts - which uses hot sauce/tabasco in the brine.

HTownAg98 said:

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I take it off because it tends to shrink up and get leathery. But I also wrap and soak it in butter. I don't brine or even dry brine, because those turkey breasts are already brined. I just season it with peoper and garlic powder, and a little bit of Chupacabra Cluckalicious. Go easy on the smoke, and cook it until it hits 140 at a smoker running between 275-325. Then I wrap in foil, pour a stick of melted butter over it, and let it cook until 150. Then let it coast to 155ish in a cooler.

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I do love the Chupacabra seasonings

It only imparts flavor to the exterior of the meat, which is fine. But anyone that thinks that seasonings penetrate to the interior of the meat is fooling themselves.

I remove the skin when I smoke turkey breasts as well.

Good thread

I smoked my spatchcocked turkey using OP's combo: the TonyC butter injection and the MC Voodoo and Honey Hog Hot. Also did the wet brine. Came out great, the fam loved it.

Rocketman84 said:

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I smoked my spatchcocked turkey using OP's combo: the TonyC butter injection and the MC Voodoo and Honey Hog Hot. Also did the wet brine. Came out great, the fam loved it.

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Testimony #1 that Cowbird is changing lives!!!