Apple/Pecan Smoked Turkey Breast

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Just finished devouring the best turkey I and DW have ever eaten.  It was so moist and flavorful that words can’t do it justice.  Yes, I smoked it in my OBS.  A while back I asked for information on how to smoke some turkey breast I found on sale.  I rubbed it with olive oil, and sprinkled my favorite rub all over it before I tossed it in.  Run the Bradley at 250°, 3 hours of smoke (Apple/Pecan is a good mix and that’s what I used), and take the IT to just under 165° and FTC for a while.  He actually pulls it at 161º and FTC cause he said there is so much mass, they keep cooking for a while.

Here is the gobbler breast I got on sale for $10 each.  Bought me 2 of these but I may be going back for a couple more

This is a complete breast with backbone, etc.  1st thing I did was remove the backbone, split the breast bone with a clever and placed it on the rack.  sprayed rack with Pam first.  Rubbed it with Olive oil and applied some Pappy’s rub.  Inserted Maverick meat probe

Preheated OBS to 250º and loaded it with 3 hours smoke alternating Pecan and Apple bisquettes

In goes the breast.  Ambient temp today was around 70º.  Breast IT was at 36º

4 1/2 hours later the IT was at 162º so I pulled the breast

Here is the turkey breast before FTM … Yes, I said FTM instead of FTC cause I used KyNola’s suggestion and placed it in the ‘microwave’ after the FT – hence the term FTM … Foil, Towel, Microwave.  Notice the nice coloring.  Must be the olive oil

STC did not say how long to FTC the gobbler so I guessed.  The FTC time was 1 3/4 hours.

Dinner time.  Sliced up one of the breasts

And now for the money shot … Plated the turkey breast with a little mashed taters and a salad … Enjoy  Grin Grin

DW can’t stop raving how this is the best turkey I have ever made.  I have been doing all the cooking for the last 25 years (married 38 years and going strong) and in those years, I have cooked me some turkeys.  This by far is the best bird I have ever served.  Thank you squirtthecat for sharing your expertise with me.  My son got a taste today and it looks like I’ll be cooking up 3 or 4 of these breast for Thanksgiving this year to help feed about 20 people.  Looking forward to that.

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