The trick is to smoke the meat and not make the meat smoke

SMOKED TURKEY BREAST

  Date: November 25, 2010
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Info
This turkey was a supplemental item for this years Thanksgiving cook. I was making HERB ROASTED TURKEY for the second year in a row. The turkey I ordered at 13 pounds came in at 10 1/2 pounds. The boneless breast allowed me to insure there would be enough meat to go around. The breast was taken out of the net and rubbed on the outer surface and unrolled to rub the inner surfaces to the rub as well. I tied the roast and put it on the smoker and 5 hours later it was done. After I rested it for 5 minutes I began to carve it. I was amazed at how moist the meat was. There was a very light pink 1/2” wide smoke ring. The meat had great flavor and moistness. It was more moist than the brined breast meat from the full turkey I also prepared this day. I will not hesitate to make one of these again real
Recipe Source:
Alt image
Meathead
Virtual Weber Bullet Website:
TURKEY BREAST - BONELESS & SKINLESS
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • 1/4 Sheet Pan S-S Cooling Rack
  • Maverick ET-72 Remote Read Thermometer