Boneless Skinless turkey breasts in a bacon weave

[rickne]

One of the things I enjoy is going the the meat market on a whim to look for something to bbq, picking something up and trying something new.

Came home today with two medium sized skinless, boneless Turkey breasts.  Came home, gave them a light sprinkle, wrapped them in a bacon weave, and popped them into the cooker.   

Can't wait to see what my impromptu smoke turns out like.

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[swthorpe]

Sounds tasty...can't wait to hear the results   

[DivotMaker]

Sounds like a good idea for a spur-of-the-moment smoke, Rick!  Can't wait to salivate over the pictures!

[rickne]

Coming along fine.  Internal temp is 132.  Cooking at 288 with apple.  20 degrees and no wind.  The Auber has that thing stuck at 288 degrees.  It's impressive.  It's seriously 288 +/- .5 degrees.

Why 288?  because I have the auber set to sound an alarm to go off at 290 as a precautionary warning.  I can't remember how to change it.  With it set at 288, the cooker won't hit 290.

The Breasts were wrapped in butchers twine.  I rolled them up in a bacon weave.  Wife is making mashed potatoes and gravy and green bean casserole. 

I plan to take the bacon off and slice the turkey.  The only purpose of the bacon is to act like the skin and hold in the moisture.

Haven't bbq'd anything in a while.  Kinda excited.

[benjammn]

that does sound mighty tasty

[rickne]

Turned out okay.  Took it to 162 internal temp.  Was a bit dry.

The bacon peeled away as it shrunk.  Not sure if thats why it dried out or if it was simply overcooked for skinless.

I'm kinda done with skinless on the smoker.  I can cook it well on the grill but always dry's out on the smoker.  I think I will stick with skin from now on.

[swthorpe]

I wonder if a brine would make a difference.   I did skinless chicken breasts a while back and had similar results with the meat being dry, but I think I kept them in the smoker too long.   I am with you on limiting skinless poultry to the grill!

[DivotMaker]

Brined breasts are the way to go, especially for skinless.

[benjammn]

I have actually done quite a bit of chicken breasts boneless on the smoker and after the first couple of tries, found that a very light oil rub and basic salt/pepper were all that was needed. plus i pulled just a tad before they were 'done'. they were ready by the time I was going to eat and no pink, plenty juicy as well. Brining would be killer I am sure.

[DivotMaker]

Good to know, Ben!  I've always had a problem with them getting too dry if I don't brine.  Good thing about brining breasts is it doesn't take long!  A couple of hours is plenty, for me.  I only do whole chickens for 3-4 hours.

[benjammn]

that's kinda what I thought too, really a short brine would do wonders

[puddle jumper]

I did one of these for Christmas this year,,,
Love them,,,

Give this a try,, Inject it with chicken broth next time about 12 hrs before you smoke it,, 
Really helped mine stay moist!!
PJ