I cook at 300 and get better results. After about 5-6 times I have it down cold. It’s simple, don’t over think it. Practice is all it takes. Nice video! Thx Edit: the carryover idea isn’t the best. I get better results at 300 and a hot hold of 165-170(but not for a long time) I cook it usually just before serving. Other proteins do better in a long hot hold.
I think a bigger turkey breast would be more tender (less apt to dry out). My local HEB grocery store here in Texas has them at about 5 pounds. Any time I smoke briskets/ribs, I throw on a 5 pound breast. I use the same technique but with plain unsalted butter. everybody loves them. Will have to try garlic butter. You can order large breasts from many of the online meat suppliers.
We can’t suggest what you would do differently, this video did not mention temperature, smoke intensity, stack setting, fire wood placement / oxygen control. Are you gonna do a video on the PORK ribs showing the steps left out on this video?
I use Brad Robinsons of Chuds BBQ recipe and it has never failed to impress. First of all that thing you cooked was barely a left side of a whole breast. We in Texas, having an H.E.B. nearby that has every BBQ meat in one open floor freezer, briskets, plate ribs, all the porks and even picanha and tritips or whatever is popular at the time like beef back ribs, on display including WHOLE TURKEY BREASTS, not that hacked up piece you used. If it comes in netting don't use it. I also take mine when it hit's about 150, put two sticks of butter, melted and wrap and put back on the smoker until it reaches around 160. It comes out perfect every time! I also save the juice from the foil, turkey flavored butter, for dipping. Pouring it out over the breast was a total waste. You can drink that stuff!
Al, Even if you didn’t get the results you wanted, it is still a very fine video. I went back at looked at the Bar-A-BBQ video. That was a nice big turkey. Your turkey was small and cut up badly. Also, turkey, unlike beef, for some reason cooks better faster. Try this again with a better turkey. Keep up the great content!👍
Could do a revisited with this one. Ans now since it’s out the cowboy cookie with the smoker and wood fired oven. The regular oven is already been shown to be a good option.
Howdy Al. Great video. So first the hair looks great. I mean that. Now about the turkey I'm surprised that turkey is so NOT a part of standard and bbq smoking. I started smoking turkeys about 30 years ago. Turkeys and salmon. Before I started to smoke "traditional " bbq. My grandfather first showed me how to smoke turkeys in a Kamado about 50 years ago. So I'm so surprised it's taken so long for the bbq world to catch on how great, easy and inexpensive smoked turkey can be. So great job. Have a great day and a even better tomorrow.
Turkey, like most poultry, is pretty delicate. It can get smokey pretty quick, and dry even faster. I typically wrap after that first hour. That shortens exposure to smoke and convective heat.
Love your content. Amazing these Texas BBQ joints treat you like family, and open up their playbook to you, not holding anything back. I am definitely taking notes (Especially coming from living and smoking meats in KC for most of my adult life) LESS IS MORE! I think your meat selection is the difference here. Bar A's turkey breasts, bigger and cleaner. (Still came out worth eating! :)
Been cooking it literally identically for a couple years now. It’s undoubtably the best way to do turkey breast. Sourcing is the hardest part and hugely hit or miss around here. Also though, some are fantastic, others not so much, seems they just vary a bit. Have tried brined vs not, the best one so far has been non, so who knows for sure.
I didn't mention it? Sorry about that - this whole cook was rocking at 275°F the whole way the turkey and ribs were on. The beef rib started earlier with a cold smoke (that video was last week).
I’d probably save some of that liquid gold to pour over the slices instead of just on the outside where it mostly looked to run off onto the board … think of it like a gravy added after slicing As they say, practice makes perfect
I agree with the other commenters about brining. But also, those cuts into the meat the way it was means more exposed surface which means more dried out surface. I'd try to find a better piece of turkey breast and run it again before I'd try brining it. Just my 2 cents
Actually, Phase is predominantly soybean oil, surprisingly few additional ingredients. Not sure how toxic it is when used as a wrapping liquid, but I'm not disagreeing with you. It's definitely not real food.
Al, just to clarify, the turkey breast you used and that Cooper uses is skinless, right? The reason I ask is because I've smoked whole turkeys before, and while the meat comes out really good, the skin comes out extremely rubbery and gross! I never thought of using skinless breast and developing a bark on it.
That's correct. If you're getting rubbery skin you're going to want to start dry brining your turkeys, and finishing them at a higher temp. The master of BBQ whole turkeys is James from Smoking Dad BBQ - check him out!
That looks like the butterball turkey breast and you took the netting off of. I’ve have pretty good success with leaving it wrapped in the net, and doing everything else the same
Do yourself a huge favor, if you can’t find a giant turkey breast locally, buy the biggest whole turkey you can get your hands on and debone the breasts yourself. Not only will you save a ton of money, but you’ll get the whole lobe and not a breast “roast”. You’ll be stunned at the difference. Plus, you have the rest of the turkey to either smoke or bake it and use the drippings/bones to make stock. Win, win,win!
i know you don't live in texas, but, h.e.b. here sells a very good turkey breast. maybe try a local butcher or online place. that breast started out pretty sad looking. the final product looked really good.
It was likely the turkey breast. Yours was thinner, which would dry out quicker. Try a shot at redemption with a larger, whole turkey breast. That thing does look delicious though!
Mr Al if you good BIG turkey breast, check out Kevin down at The Butcher Shoppe in Fla, I got some the size of footballs (+/-), lots of pittmasters use him that's where I found him??
Great cook Al! It's the quality of your breast. I routinely buy boneless HEB turkey breast or honeysuckle (same difference), and they look exactly the same to what Bar-A is using when you're going to trim/season.Welcome to the addiction of turkey! 🤣
I brine and inject my turkey. I've injected an entire pound of butter, 32oz of apple juice, and all other kinds of liquids mixed with fat. I'm probably going to use a tallow and butter mix injection for the next cook.
Fat is flavor, right? But Cooper didn't inject so I'm not going to. I think his turkey was probably pre-brined though so I'll change that in the redemption video!
He did the big cuts (briskets, beef ribs) but the pork ribs and turkeys went on after the cold smoke. But......I think I figured out what I did wrong so stay tuned for the redemption video!
What do you think I should do differently next time? Watch th-cam.com/video/ALsxh2P1Tq0/w-d-xo.html next!
Was the turkey brined? The cut of meat and it not being brined might be the reason it wasn't as tender or juicy
I cook at 300 and get better results. After about 5-6 times I have it down cold.
It’s simple, don’t over think it. Practice is all it takes.
Nice video! Thx
Edit: the carryover idea isn’t the best. I get better results at 300 and a hot hold of 165-170(but not for a long time) I cook it usually just before serving. Other proteins do better in a long hot hold.
I think a bigger turkey breast would be more tender (less apt to dry out). My local HEB grocery store here in Texas has them at about 5 pounds. Any time I smoke briskets/ribs, I throw on a 5 pound breast. I use the same technique but with plain unsalted butter. everybody loves them. Will have to try garlic butter. You can order large breasts from many of the online meat suppliers.
We can’t suggest what you would do differently, this video did not mention temperature, smoke intensity, stack setting, fire wood placement / oxygen control. Are you gonna do a video on the PORK ribs showing the steps left out on this video?
I’d start off with a different, better, more like theirs cut of protein. Everything else you pretty much did. The protein can make a big difference
I love putting the butter to melt on the smoker. It also incorporates some smoke flavor. I do it all thr time with my marinades and glazes
Smart man!
This looks amazing ! We need to come over again and visit these guys ❤
Do it! PLEASE come to North Carolina!
I use Brad Robinsons of Chuds BBQ recipe and it has never failed to impress. First of all that thing you cooked was barely a left side of a whole breast. We in Texas, having an H.E.B. nearby that has every BBQ meat in one open floor freezer, briskets, plate ribs, all the porks and even picanha and tritips or whatever is popular at the time like beef back ribs, on display including WHOLE TURKEY BREASTS, not that hacked up piece you used. If it comes in netting don't use it. I also take mine when it hit's about 150, put two sticks of butter, melted and wrap and put back on the smoker until it reaches around 160. It comes out perfect every time! I also save the juice from the foil, turkey flavored butter, for dipping. Pouring it out over the breast was a total waste. You can drink that stuff!
Sounds amazing! And Brad is an awesome cook!
Al,
Even if you didn’t get the results you wanted, it is still a very fine video. I went back at looked at the Bar-A-BBQ video. That was a nice big turkey. Your turkey was small and cut up badly. Also, turkey, unlike beef, for some reason cooks better faster. Try this again with a better turkey.
Keep up the great content!👍
Thanks, Ben. I've identified a few areas to fix and that's one of them. I appreciate your kind words and continued support!
Could do a revisited with this one. Ans now since it’s out the cowboy cookie with the smoker and wood fired oven. The regular oven is already been shown to be a good option.
@@CH-ec5on 1 week from today 😉
Awesome!😎
Howdy Al. Great video. So first the hair looks great. I mean that. Now about the turkey I'm surprised that turkey is so NOT a part of standard and bbq smoking. I started smoking turkeys about 30 years ago. Turkeys and salmon. Before I started to smoke "traditional " bbq. My grandfather first showed me how to smoke turkeys in a Kamado about 50 years ago. So I'm so surprised it's taken so long for the bbq world to catch on how great, easy and inexpensive smoked turkey can be. So great job. Have a great day and a even better tomorrow.
Thanks, Victor! I'm starting to become a convert!
Turkey, like most poultry, is pretty delicate. It can get smokey pretty quick, and dry even faster. I typically wrap after that first hour. That shortens exposure to smoke and convective heat.
I think I definitely cooked it too long. Working on the redemption video plan now!
Love your content. Amazing these Texas BBQ joints treat you like family, and open up their playbook to you, not holding anything back. I am definitely taking notes (Especially coming from living and smoking meats in KC for most of my adult life) LESS IS MORE!
I think your meat selection is the difference here. Bar A's turkey breasts, bigger and cleaner. (Still came out worth eating! :)
Thanks! I figured it out a few weeks later: Bar-A-BBQ Spare Ribs & Turkey - TAKE TWO! Redemption or Fail?
th-cam.com/video/YULH7Bj2_eY/w-d-xo.html
Great job, loving the vids from England 🏴
Thanks Jim! I've got a nice little following from across the pond - appreciate your support!
Been cooking it literally identically for a couple years now. It’s undoubtably the best way to do turkey breast. Sourcing is the hardest part and hugely hit or miss around here. Also though, some are fantastic, others not so much, seems they just vary a bit. Have tried brined vs not, the best one so far has been non, so who knows for sure.
I'm going to figure it out - I'm committed! So watch for a redemption video hopefully soon!
my local kroger had sale for turkey breast $1.49lb, i picked up 4 of them to experiment with. I might dry injecting or brining mine as well.
Very cool! Please come back and let us all know how they turned out!
Did I miss what temp you were running the smoker at?
I didn't mention it? Sorry about that - this whole cook was rocking at 275°F the whole way the turkey and ribs were on. The beef rib started earlier with a cold smoke (that video was last week).
I’d probably save some of that liquid gold to pour over the slices instead of just on the outside where it mostly looked to run off onto the board … think of it like a gravy added after slicing
As they say, practice makes perfect
Good idea!
I agree with the other commenters about brining. But also, those cuts into the meat the way it was means more exposed surface which means more dried out surface. I'd try to find a better piece of turkey breast and run it again before I'd try brining it. Just my 2 cents
Great thoughts. I feel like I HAVE to do another attempt, right?
Yes sir, I would think so. As surprised as you were with their turkey, it's definitely worth another shot. By the way, I love your videos
@@johnc2144 thanks!
I'm ready to try this. Just wondering why you didn't use the Phase garlic butter like they do?
Becase Phase is made with highly oxidative seed oils😊
Actually, Phase is predominantly soybean oil, surprisingly few additional ingredients. Not sure how toxic it is when used as a wrapping liquid, but I'm not disagreeing with you. It's definitely not real food.
@@David-burrito soyoil is highly oxidative seed oil just as corn oil, canola oil, sunflower oil etc.
I agree it's not great and I have never used it. Just assumed when trying to recreate a cook and flavor profile, you would use the same.
@@Bambino50301 I agree with that and try to do the same also. But that hunk of turkey looked like it was butchered with a chainsaw.
Do you have a warmer recommendation for home use?
Hey sorry for the late reply. Here's the one I bought: emv4.me/vevorwarmer
I'll either Brine or apply generous salt overnight. Turns out good and moist every time.
Cooper's turkey definitely came pre-brined (I asked him after this cook) - so I'm going to make a redemption attempt soon!
What warmer do you use?
I did a bunch of testing and ended up really liking this one - so I bought it and use it all the time emv4.me/vevorwarmer
Is there a place online to order these turkey breasts? I want to try to smoke these for Thanksgiving.
What Warner are you using to hold?
I ended up buying this one after testing a bunch of them. Good price performance IMO. HTTPS://emv4.me/VevorWarmer
I'm glad you used real butter rather than the fake seed oil butter substitute that so many restaurants and comp guys use.
Thanks - I just feel like it's better for all of us. I hope that's not why it wasn't as good though........
@@BehindTheFoodTV No the butter had nothing to do with it. I think the smaller breast handicapped you.
What temp did you smoke the Turkey? How long did you let it rest?
Smoked it to 165 - definitely too far. It rested for about an hour in a 150°F warmer.
What warmer do you use?
I use this one (not a sponsor I paid for it but this is an affiliate link): emv4.me/VevorWarmer
@@BehindTheFoodTV Nice! Thank you! I am assuming you would recommend?
@@TJ-tb3xm yessir - I promise I wouldn’t have given you the link if I didn’t like it 😉
@@BehindTheFoodTV Ha! Lol..thank you, sir!
New to the channel. Great stuff. What kind of warmer do you have? Thanks
Thanks and welcome! This is the warmer I use (not a sponsor - I paid for it but this is an affiliate link to Amazon) - emv4.me/VevorWarmer
The turkey breast was kind of rough looking from the start. Great video, as always!
Thanks - you're right I don't think this Wild Fork turkey breast was the way to go.
Al, just to clarify, the turkey breast you used and that Cooper uses is skinless, right? The reason I ask is because I've smoked whole turkeys before, and while the meat comes out really good, the skin comes out extremely rubbery and gross! I never thought of using skinless breast and developing a bark on it.
That's correct. If you're getting rubbery skin you're going to want to start dry brining your turkeys, and finishing them at a higher temp. The master of BBQ whole turkeys is James from Smoking Dad BBQ - check him out!
@@BehindTheFoodTV thank you! I will definitely check his channel out!
That looks like the butterball turkey breast and you took the netting off of. I’ve have pretty good success with leaving it wrapped in the net, and doing everything else the same
It was a Wild Fork breast - I'm working on sourcing a better one for me redemption attempt!
I assume they are waiting for this video to release as we all did. I hope they'll give you some feedback in the comments
Good news - I texted with Cooper and he gave me some tips for improving on this. Redemption attempt coming!
Do yourself a huge favor, if you can’t find a giant turkey breast locally, buy the biggest whole turkey you can get your hands on and debone the breasts yourself. Not only will you save a ton of money, but you’ll get the whole lobe and not a breast “roast”. You’ll be stunned at the difference. Plus, you have the rest of the turkey to either smoke or bake it and use the drippings/bones to make stock. Win, win,win!
i know you don't live in texas, but, h.e.b. here sells a very good turkey breast. maybe try a local butcher or online place. that breast started out pretty sad looking. the final product looked really good.
Can you guys just please open some HEB stores in North Carolina? I mean we've got Buccees so why not HEB right?
It was likely the turkey breast. Yours was thinner, which would dry out quicker. Try a shot at redemption with a larger, whole turkey breast. That thing does look delicious though!
I think that's definitely part of the formula. Working on the redemption video plan now!
@EatMoreVegans looking forward to the post!!
Hi Al, the turkey breast in TX BBQ joints are pre-brined. That is why yours was not as tender and juicy. Try that next time ;)
I think that's definitely something I am going to change next time!
It certainly looked good… but agree on the brine for next time
Yup. I called Cooper and it turns out what he buys is pre-brined. Redemption video coming!
H-E-B Turkey Breast is the best to use.
Yes they have some nice big breast. I love big breast and I can not lie…
Sure - just rub it in that there are no HEBs in North Carolina!
Daniel is my hero :-)
Mr Al if you good BIG turkey breast, check out Kevin down at The Butcher Shoppe in Fla, I got some the size of footballs (+/-), lots of pittmasters use him that's where I found him??
Thanks for the tip!
Great cook Al! It's the quality of your breast. I routinely buy boneless HEB turkey breast or honeysuckle (same difference), and they look exactly the same to what Bar-A is using when you're going to trim/season.Welcome to the addiction of turkey! 🤣
Thanks! Man I wish we had HEB here in North Carolina!
I brine and inject my turkey. I've injected an entire pound of butter, 32oz of apple juice, and all other kinds of liquids mixed with fat. I'm probably going to use a tallow and butter mix injection for the next cook.
Fat is flavor, right? But Cooper didn't inject so I'm not going to. I think his turkey was probably pre-brined though so I'll change that in the redemption video!
@EatMoreVegans Yeah I definitely think it was brined
Damn. Now you and Nick gotta come back to Houston 😂.. great video yall...
LOL that seems to be the verdict! I'm going to try one more time for redemption and if that doesn't work I'll let you know when I'm on my way!
Thought Nick was Ed Bassmaster for a second.😂
LOL
Turkey's one of those meats that could benefit from a water pan.
What cooper didn't tell you is the turkey is brined. Kosher salt and water overnight
Yup. That and a couple of other things - redemption video in the making!
It’s the Turkey breast you used.
I think that's definitely part of it. Working on getting a bigger one to make my redemption video!
I think Cooper cold smoked everything
He did the big cuts (briskets, beef ribs) but the pork ribs and turkeys went on after the cold smoke. But......I think I figured out what I did wrong so stay tuned for the redemption video!
Nice. You are the second person I have seen using a W.U.S.S. Wisk of Unusually Small Size. Please call your Unusually small wisk your W.U.S.S
I love this so much!
was the breast brined?
Love the hair loss. Your red hair is gone....thank goodness. You now look human and much more credible.😂
Thanks. I wish my girlfriend agreed with you - she misses the red hair!
You always looked human & a very handsome human at that. I do miss the red hair!!
@@heatherl9247 I love you sweetheart
I think they gave you a catfish instead of turkey! Lol😂