Tag: Smokers
Smoked Turkey Breast
Smoked Turkey Breast
When I see a bone in turkey breast on sale for $.99/lb, I hop on that shit. You can pay up to $10/lb for good quality smoked turkey deli meat; so why not make it at home for a fraction of the price. Even if you don’t have a smoker, you can still brine the breast and roast it in the oven at 325 degrees for 15 minutes per lbs. The internal temp needs to read 165 degrees.Most bone in turkey breasts will weigh between 6-8lbs. For maximum flavor, I like to brine my turkey breasts for 12 hours; pretty much overnight. The turkey breast will need to be pat dry and let to rest at room temp for at least an hour before smoking. If you want to add anymore seasonings to the outside of the breast such as Cajun, lemon pepper, mix herbs, honey, etc, do so now. I left mine plain since there is plenty of flavor in the brine.The nice thing about poultry is that it will take on the flavor of whatever wood chips you choose gor smoking. I used a combination of oak and cherrywood. Smoke the turkey breast at 250 degrees for 3 hours. At the 3 hour mark of smoking, use a probe thermometer to monitor the internal temperature in the thickest part of the breast. You want the thermometer to read 165 degrees. Depending on the size of the breast, this can take an additional 15 minutes – 1 hour. Let the turkey breast rest for 30 minutes before serving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- bone in turkey breast 6-8lbs
Brine
- 1 gallon water
- 1 cup sea salt
- 1 cup brown sugar
- 1 head garlic minced
- 1/2 medium onion chopped
- 1 tbsp black peppercorns
- 1 tbsp thyme
Wood Chips
- oak wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together. Place the turkey breast in a gallon sized storage bag. Pour in the brine. Brine for 12 hours.
- Pat the turkey breast dry with paper towels. Let sit at room temp an hour before smoking.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the turkey in the smoker. Smoke for 3 hours.
- At the 3 hour mark of smoking, use a probe thermometer to monitor the internal temperature in the thickest part of the breast. You want the thermometer to read 165 degrees. Depending on the size of the breast, this can take an additional 15 minutes – 1 hour.
- Let the turkey breast rest for up to 30 minutes before slicing.
Tips For Smoking A Bone-In Turkey Breast
- Brine bone in turkey breasts for 12 hours.
- Pat dry and let rest at room temp for at least an hour before smoking.
- If you want to add anymore seasonings to the outside of the breast such as cajun, lemon pepper, mix herbs, honey, etc, do so now.
- Smoke the turkey breast at 250 degrees for 3 hours. At the 3 hour mark of smoking, use a probe thermometer to monitor the internal temperature in the thickest part of the breast. You want the thermometer to read 165 degrees. Depending on the size of the breast, this can take an additional 15 minutes – 1 hour.
- Let the turkey breast rest for up to 30 minutes before slicing.
Alder Wood Hot Smoked Salmon
Tips For Smoking Salmon Farm raised salmon works best for smoking. Cut a whole fillet into 4-6 oz portions to allow for faster smoking time. Brine salmon fillets for 4 hours, max. Pat dry fillets with paper towels. If adding additional seasoning, do so now. …
Smoked Onion and Garlic Mashed Potatoes
Smoked Onion and Garlic Mashed Potatoes
This is a great mashed potato recipe utilizing smoked onions and garlic. I recommend having the smoked garlic and onions on hand instead of firing up the smoker just for them.
Equipment
- Electric Smoker
- potato masher or ricer
Ingredients
- 3 cups potatoes peeled and cubed
- 4 tbsp butter
- 1 head smoked garlic peeled and chopped
- 1/2 smoked onion finely chopped
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Smoke your onions and garlic at 225 degrees for 2 hours.
- Bring a pot of salted water and potatoes to a boil. Simmer for 10 minutes until cooked all the way through. Drain and set aside.
- Melt 2 tbsp of butter in a pot over medium high heat. Sauté the smoked onions and garlic for 5 minutes.
- Turn the heat to medium. Add in the potatoes and heavy cream. Mash until the lumps are broken up. Season with salt and white pepper. Cook for 3 minutes.
Hickory Applewood Smoked Bacon
Tips For Smoking Bacon Pat your pork belly dry before dry rubbing. Do not skip adding the pink curing salts to the dry rub. Without them, you will just have smoked pork belly and not bacon. Store and cure the bellies in gallon sized storage …
Smoked Bone In Chicken Breasts
Smoked Bone In Chicken Breast
For how nice and juicy this chicken is, you’d think that there was a lot of work that went into preparing it. Honestly, no. This is possibly one of the lowest maintenanced things to make in a smoker. The brine is basic. If you have smaller chicken breasts under 1lb, brine them for 3 hours. If they are larger, over 1lb, they will need to brine for 4 hours. Pat them dry. Let them rest at room temp for an hour. Smoke them in a preheated 250 degree smoker until the internal temperature reaches 160 degrees. Let them rest for 15 minutes before serving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 split chicken breasts
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup brown sugar
- 8 garlic cloves minced
- 3 tbsp olive oil
- 1 tbsp dark soy sauce
- 1/2 tbsp black peppercorns
Wood Chips
- hickory wood chips
- applewood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the chicken breasts in a gallon sized storage bag for 4 hours.
- Pat dry and let rest at room temp for an hour.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Smoke the chicken breasts for 2 hours. Using a probe thermometer, monitor the internal temperature until it reaches 160 degrees.
Tips For Smoking Bone In Chicken Breasts
- If using smaller chicken breasts under 1lb, brine them for 3 hours. If they are larger, over 1lb, they will need to brine for 4 hours.
- Pat the chicken dry with paper towels and let rest at room temp for an hour. This will allow the smoke to stick to the chicken better.
- Hickory, applewood, cherrywood, oak, and alder are all great woods for smoking chicken.
- Preheat your smoker to 250 degrees.
- Using a probe thermometer to monitor the internal temperature, smoke until the chicken reaches 160 degrees in the thickest part of the breast.
- Let the chicken rest for 15 minutes before serving.
