Turkey breast round 2

[es1025]

Purchased 5# breast from bjs.
Brined in the briner jr, for 7 hours (fell asleep) should have been 5 hours.
Currently resting in the fridge after a nice water bath.

The plan is to smoke at 250 until the it is 165.
Using 2oz of cherry wood.

Using the same rub as last time.

I hope the bird is not too salty.

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[swthorpe]

Sounds like a plan!   I don't think the bird will be too salty...I brine all poultry and have not noticed a salty taste.  I love using cherry wood on poultry...gives it a nice sweet taste.

[RSNovi]

Looks like a good plan.  I did my first nine in breast last weekend.  6 lb at 300 with peach wood turned out great.

[es1025]

The bird was fantastic, but it took almost 5 hours to get to 165. I had the bird resting on the open cavity. Probably needed to decide breast side up or down. Lesson learned. Bird was not too salty. Next time 260 with breast side up and then down.

[DivotMaker]

I can almost smell it, Ed!  Wish I could see it too!

[es1025]

I had a turkey sandwich for dinner tonight, the turkey was seasoned great and not salty at all. Although the bird took a long time, i consider this smoke a success.

[swthorpe]

Ed...your time sounds about right to  me.  Last time I did a 6# turkey breast it was about 5 hours, and you definitely want 165IT before pulling it.   In an earlier attempt last year, I thought the breast was done prior to 165IT (it seemed like it was taking too long!) and it was a bit mushy in the center of the breast meat.  Now, I just budget 5 hours, with a little wiggle time built in!