LOVE LOVE LOVE your videos! You're not trying to "make a damn TV commercial" you're showing how to BBQ! You also, aren't trying to sell your "secret"rub or special sauce that you can't get anywhere but with you! Hate that! ugh! You're great Joe! THank you so much man!
Hey Joe, I followed this technique for a local radio station bbq contest this morning. I de-brined all day, then used a rub of my own creation, made with hot green chile powder. Smoked in an offset smoker using mini pecan splits. Took it off at 160 internal and let it rest wrapped inside a cooler for 3 hours. The judges loved it, but not enough to win a prize. It’s the very first bbq contest I ever entered. Thanks for the tips!
@@SmokinJoesPitBBQ- Joe, this looks so good!! What do you think about getting a non-brined one and doing a 4-8 hour brine and injecting it, as well as using the rub you used or something similar that is low in sodium? I watched one of your recent videos 5/2024 and was sorry to hear you had to close down your food truck for a number of reasons that you mentioned! ☹️ Love watching your videos and learning things I didn’t know or confirming things I did. 🤣 ❤️🙏🏽☮️😎
Using a pellet smoker for the first time and smoking a turkey breast for thanksgiving. Your video helped me a lot with questions I had. Thank you. Can’t wait to try
2 things. 1) I'm shocked I didn't see this sooner (long story). 2) I'm shocked more people haven't watched this video! Smoked turkey breast is really hard to get right. Thanks Joe!
Man that smoked turkey breast made my mouth water. And that sammich you made with it. Thank you for the video on how you smoke it. I have a Weber Smokey mountain smoker. Been wantin’ to smoke one…or two. Thanks again bud.
Great vid on NEW turkey smoking techniques (because lets be honest, everyone wants turkey breast the most, so why not focus on just breast cuts). I think a nice post-smoke add is adding some melted butter with rosemary drizzled on the meat before serving , so you can get that aroma-add to the INTERNAL meat. This is what Mad BBQ Sci. and Franklin do
After I watched this video I ordered some pellets and they are the best I have used the flavor that you get is like no other good video and good tip about the smokin pecan pellets.
I have the GE profile indoor smoker, so I'm excited to try those pellets, glad they uad a 2lb option. Living in a condo, i really dont need a 4th 20lb thing of pellets. If its good, I'll replace the pitboas oak pellets when i run out.
@@SmokinJoesPitBBQ considering the alternative of just not having a smoker? I love it. It definitely isn't as good as a proper outdoor smoker, but I've made some absolutely incredible meals with it. Including smoked turkey breasts. I use the butterball boneless turkey "roasts". They fit well and are pre brined as well. I'd say smoked chicken wings are the best I've ever had. Having the ability to control smoke and temp independently is a big upside as well. Brisket just doesn't get as smokey though. And it's hard to get a really good smoke flavor on sausage as they cook too fast even at the lowest temperature. Since the smoke isn't as pronounced, and we aren't actually burning anything, I recommend you buy charcoal pellets, and then mix them 50/50 with whatever smoke pellets you like, it makes it tastes more like it was cooked on a proper smoker in my experience.
Thanks Joe.... That looked bloody good. Your video was great, simple, to the point and most of it I can understand. I don't know what 16 mesh is, but assume it is like a Gravel screen with different sizes. Thanks for telling us how much the weight was in slices, coz I have no idea what a pound is except something that we do to tenderize meat. At first I couldn't work out why you were washing off salt that you didn't put on...... (I just drive up the road to the turkey farm and buy whatever I want straight out of the paddock). I would visit your food truck in an instant if I were in the USA. 🦘🦘🦘🦘🦘🦘🐊🐊🐊🐪🐪🐪
Looks gorgeous! And great tips about 1. Trying Turkey 1st at a new place 2. De-brining (I do the same with whole corned beef for min 12 hrs before smoking it into pastrami) 3. Don't go heavy on the black pepper. White pepper works well too. 4. Pulling at 158-160 and then resting it is mandatory! Thanks Joe.
Hi, Joe! I'll have to try your method. I have done several small turkey breasts over the years in my Weber Smokey Joe (for Thanksgiving), but they were bone in. They were not brined, so I did that, and I smoked them with the skin on. Did not wrap in foil. Freakin' amazing. Just good old, caveman style live fire BBQ.
We do our whole Jennio (go WI) turkeys on a Weber grill with coals on two sides and the turkey in a foil pan with a little water. Season it with garlic, salt and pepper and cook for about 4 hours or when the thermometer pops and it’s perfect.
Thanks for this tutorial, Joe!! Smoked turkey and pork ribs are my favorite things from the grill, I wish I could grab a slice from your cutting board. It looked ah-mazing! 😍😍🔥🔥
A total Texas turkey sandwich. Three things I learned from my failed attempt months back - fold the turkey to make it thicker when smoking, then wrap at 140-ish degrees, then remove at 160 deg. I'll nail it next time. Thanks Joe.
I’ve done 3 cooks now with smokin pecan pellets. Brother Joe those pellets are off the chain good! Now after watching this video, I have to do a turkey breast! Thanks for the great content.
Great video! How long do you think you could hold a turkey breast in a warming drawer for? I need to finish smoking a couple of these around noon to head to my moms for Thanksgiving but hoping I can hold in her warming drawer at around 150F for 5+ hours (wrapped in foil).
I just made this, and it is absolutely fantastic. The salt level is perfect after soaking, like you suggested. Seasoning was spot on! This is now my goto turkey breast Thanks, Joe, for sharing your food truck secrets Your AWESOME
That looks great Joe. Thank you for always putting out some good vids. I have done this with Cajun seasoning on the outside and injected with the Creole Butter for the cajun turkey version as well, turned out amazing for snacking and sandwiches.
I’ve been making turkey like this for years. You’ve got a few small changes I’m looking forward to trying. Great video. I should know this already, but where is your food truck located? El Paso?
Thank you for a great quality video! I’ve been intimidated by a cook like this but you made it so simple. Gonna have to give this a shot! Subbed immediately
Hey Joe, really enjoyed the video. A quick question, why the removal of the fat. I always hear fat is flavor. Just curious. I'm going to give this a shot on my Big Green Egg, thanks Joe. Blessings.
I remove the skin and most of the fat because it's not that tasty. It's not like a steak where the fat is going to make it tasty and juicy. Don't get me wrong,.I love crispy skin on my turkey and chicken but for this style, I take it off.
Hey Joe I'd like to ask a favor. I am a sight guy. I love pictures, and diagrams. I really like it when you show the packaging of the meats you use. I find it helpful when looking for the product. Especially if you say it may be hard to find. Or a link in your description of the product used. Anyway another great video. It is just me so I found a turkey breast tenderloin to use. And thanks for the tip on reading the ingredients. This was a Jenni-o and was pre-brined.
Hi Joe……..your smoked turkey looks better than amazing, I felt like I could taste it right along with you. Where in Texas is your truck located? Is it possible to do a version of a honey smoked turkey breast? Thanks, Laura…a fellow Texan
Would like to try those pellets but they are too expensive. I get good smoke on my MAK with a 20lb bag of $9.99 lumberjack pellets. $33 bucks is pretty costly. Thanks for the info though.
LOVE LOVE LOVE your videos! You're not trying to "make a damn TV commercial" you're showing how to BBQ! You also, aren't trying to sell your "secret"rub or special sauce that you can't get anywhere but with you! Hate that! ugh!
You're great Joe! THank you so much man!
Dude…you’re voice is so relaxing.
Hey Joe, I followed this technique for a local radio station bbq contest this morning. I de-brined all day, then used a rub of my own creation, made with hot green chile powder. Smoked in an offset smoker using mini pecan splits.
Took it off at 160 internal and let it rest wrapped inside a cooler for 3 hours. The judges loved it, but not enough to win a prize. It’s the very first bbq contest I ever entered.
Thanks for the tips!
Nice!
@@SmokinJoesPitBBQ- Joe, this looks so good!! What do you think about getting a non-brined one and doing a 4-8 hour brine and injecting it, as well as using the rub you used or something similar that is low in sodium?
I watched one of your recent videos 5/2024 and was sorry to hear you had to close down your food truck for a number of reasons that you mentioned! ☹️
Love watching your videos and learning things I didn’t know or confirming things I did. 🤣
❤️🙏🏽☮️😎
Using a pellet smoker for the first time and smoking a turkey breast for thanksgiving. Your video helped me a lot with questions I had. Thank you. Can’t wait to try
2 things. 1) I'm shocked I didn't see this sooner (long story). 2) I'm shocked more people haven't watched this video! Smoked turkey breast is really hard to get right. Thanks Joe!
Man that smoked turkey breast made my mouth water. And that sammich you made with it. Thank you for the video on how you smoke it. I have a Weber Smokey mountain smoker. Been wantin’ to smoke one…or two. Thanks again bud.
Going to be doing a turkey breast this Thanksgiving for the first time instead of a whole turkey, thanks for all the tips!
I made this tonight and shared with friends. Everyone raved about it. Absolutely delicious with my HEB turkey breast.
Nice!
Unbelievable recipe. You make everything look super simple and you explain all your BBQ techniques in a way that’s easy to understand.
Great vid on NEW turkey smoking techniques (because lets be honest, everyone wants turkey breast the most, so why not focus on just breast cuts). I think a nice post-smoke add is adding some melted butter with rosemary drizzled on the meat before serving , so you can get that aroma-add to the INTERNAL meat. This is what Mad BBQ Sci. and Franklin do
After I watched this video I ordered some pellets and they are the best I have used the flavor that you get is like no other good video and good tip about the smokin pecan pellets.
Great video. Last week I made a dry turkey breast (my first attempt). Today, using your direction, I made a moist fantastic turkey breast. Thanks!
Smoked turkey is a must have at any BBQ place. Thanks for sharing some of your pitmaster tips Joe. You make excellent turkey.
I have the GE profile indoor smoker, so I'm excited to try those pellets, glad they uad a 2lb option. Living in a condo, i really dont need a 4th 20lb thing of pellets. If its good, I'll replace the pitboas oak pellets when i run out.
I just got one too. How do you like it?👍
@@SmokinJoesPitBBQ considering the alternative of just not having a smoker? I love it. It definitely isn't as good as a proper outdoor smoker, but I've made some absolutely incredible meals with it. Including smoked turkey breasts. I use the butterball boneless turkey "roasts". They fit well and are pre brined as well. I'd say smoked chicken wings are the best I've ever had. Having the ability to control smoke and temp independently is a big upside as well. Brisket just doesn't get as smokey though. And it's hard to get a really good smoke flavor on sausage as they cook too fast even at the lowest temperature.
Since the smoke isn't as pronounced, and we aren't actually burning anything, I recommend you buy charcoal pellets, and then mix them 50/50 with whatever smoke pellets you like, it makes it tastes more like it was cooked on a proper smoker in my experience.
This is a life changer for me. Now i can have homemade turkey sub with less salt. Thanks Sir.
Absolutely the way to do it Joe! I will even cut the IT down to 155 with a log 10. We cannot do any dry meat!
Im gonna do my first turkey cook this weekend on my offset with some pecan wood. Thanks Joe
@SmokinJoesPitBBQ I picked up a turkey breast from heb when I was in Texas a few weeks ago. I can't wait to smoke it
Thank you for the video! I learned a lot. I like to pattern my smoking technique after a Texan, y'all know how to smoke!!!! ❤❤❤
Smoke Turkey is my new favorite bite!
Thanks Joe.... That looked bloody good.
Your video was great, simple, to the point and most of it I can understand.
I don't know what 16 mesh is, but assume it is like a Gravel screen with different sizes.
Thanks for telling us how much the weight was in slices, coz I have no idea what a pound is except something that we do to tenderize meat.
At first I couldn't work out why you were washing off salt that you didn't put on...... (I just drive up the road to the turkey farm and buy whatever I want straight out of the paddock).
I would visit your food truck in an instant if I were in the USA. 🦘🦘🦘🦘🦘🦘🐊🐊🐊🐪🐪🐪
Thank you for sharing Joe. Been eating turkey sammies close to that forever. White bread, mayo and pepper on the turkey. No tomatoes. 😍
That is one of the best looking sandwiches I’ve ever seen. Simple, but with great ingredients, it doesn’t need to be extravagant. Great job brother
Thank you.
Looks gorgeous! And great tips about 1. Trying Turkey 1st at a new place 2. De-brining (I do the same with whole corned beef for min 12 hrs before smoking it into pastrami) 3. Don't go heavy on the black pepper. White pepper works well too. 4. Pulling at 158-160 and then resting it is mandatory! Thanks Joe.
Word on those store bought corned beefs needing to be de-salted.
Big time.
That looks amazing.
I’m doing a mesquite turkey breast cook for upcoming holiday.
I can’t wait.
Thanks!
Hi, Joe! I'll have to try your method. I have done several small turkey breasts over the years in my Weber Smokey Joe (for Thanksgiving), but they were bone in. They were not brined, so I did that, and I smoked them with the skin on. Did not wrap in foil. Freakin' amazing. Just good old, caveman style live fire BBQ.
We do our whole Jennio (go WI) turkeys on a Weber grill with coals on two sides and the turkey in a foil pan with a little water. Season it with garlic, salt and pepper and cook for about 4 hours or when the thermometer pops and it’s perfect.
Thanks for this tutorial, Joe!! Smoked turkey and pork ribs are my favorite things from the grill, I wish I could grab a slice from your cutting board. It looked ah-mazing! 😍😍🔥🔥
Thanks so much Marcelle 👍
I'm always on the look out for meats under $2/lb. Turkey has been sitting a 1.68 in Oregon. a spatchcocked is very nice to smoke!
A total Texas turkey sandwich. Three things I learned from my failed attempt months back - fold the turkey to make it thicker when smoking, then wrap at 140-ish degrees, then remove at 160 deg. I'll nail it next time. Thanks Joe.
Are you willing to share what made your first attempt a "fail"? I want to do a turkey breast but I don't want a fail! Thanks!
That's a delicious looking smoked turkey breast sandwich !
This cook looked fantastic!
great video! Never seen anyone wrap turkey breast before. I always wrap my brisket and butts. Does it really make the turkey that much more moist?
I’ve done 3 cooks now with smokin pecan pellets. Brother Joe those pellets are off the chain good! Now after watching this video, I have to do a turkey breast! Thanks for the great content.
Heck yeah! Thanks so much for watching 👍
Followed this to a tee. First turkey breast came out 👌🏼
My Man! I can't wait to try this I just put a turkey breast in my shopping cart... Thanks so much for these tips..
I'm so glad you posted this. My brother wants me to smoke several for him. I want to do it true Texas-style and who better than you!
Glad I could help
Smoke turkey is highly underrated. BTW, here in. Asheville, Duke’s is King! $2.50 on sale!
Awesome! Want to make it one but they seem pretty hard to find in LA surprisingly.
Dang, that looks delicious! Pecan and oak is all I use when smoking. Gonna give this a try.
Absolutely perfect Joe! Thanks for sharing 🤘
Great video! How long do you think you could hold a turkey breast in a warming drawer for? I need to finish smoking a couple of these around noon to head to my moms for Thanksgiving but hoping I can hold in her warming drawer at around 150F for 5+ hours (wrapped in foil).
I’ve held them for 12 hours and they were still good. 👍🏼
Savage sandwich indeed! I am drooling here 😋
fantastic cook Joe! Now I want Turkey!
thanks for sharing the process hermano! doing smoked turkey breast for the first time this week! always enjoy your content, 🔥
That look absolutely amazing man, definitely trying this
Fantastic looking turkey.
Looks great Joe I am trying tomorrow :)
Joe, I hope you are doing okay post food truck business. I have always enjoyed your videos. Great looking turkey!
Thank you, we did reopen the food truck but with a much smaller menu. 👍
Oh man, Joe, that is one deeelicious looking turkey sammich 😋
this is my to go recipe and process now. thank you Joe!!
I love the turkey tuck tip. Thx
Looks so good and I cook Turkey Breast all the time.
chingon carnal
I do a fair job smoking my T-Breast. I do use apple wood and I leave the skin on.
Good stuff!
Nice Alan. 👍
I don’t even like turkey but I liked the video because the thumbnail made it look so fire 😂😂
I went all the way to Texas from California for some bbq and the turkey was the best thing on the tray at each place we went to.
Bro I hate turkey BUT smoked turkey is good. It is the ONLY way that I've found that makes it tolerable, enjoyable even.
I used to say I hate turkey. Then I tried it at a BBQ spot and now I smoke it regularly. Thanksgiving style turkey is still a hard pass.
I just made this, and it is absolutely fantastic. The salt level is perfect after soaking, like you suggested. Seasoning was spot on! This is now my goto turkey breast
Thanks, Joe, for sharing your food truck secrets
Your AWESOME
That looks great Joe. Thank you for always putting out some good vids. I have done this with Cajun seasoning on the outside and injected with the Creole Butter for the cajun turkey version as well, turned out amazing for snacking and sandwiches.
Creole butter and cajun seasoning...great ideas!
I’ve been making turkey like this for years. You’ve got a few small changes I’m looking forward to trying. Great video.
I should know this already, but where is your food truck located? El Paso?
Pecan is my favorite wood to cook with.
Looks amazing. Will try. Thanks.
Thats a bite!!! Looks amazing! Thanks for the tips
I have a Yoder flat top charcoal grill. How would you smoke the if you were using that? I’m still learning how to use it.
Thank you for a great quality video! I’ve been intimidated by a cook like this but you made it so simple. Gonna have to give this a shot! Subbed immediately
Looks so good!! Unfortunately in my area all turkey breasts are bone in right now & I don't have good deboning skills. Guess I will have to practice!😂
That looks amazing I'm designing to try this simple recipe
Oh my, I don't even like Turkey but this looks wonderful
Super moist looking turkey breast. A nice cook. Cheers, Joe! 👍🏻👍🏻✌️
This was an amazing cooking method - turns out perfect every time. Thanks for posting!
Did you rock 250 the whole time or ramp up at anytime? I’ll be using my offset
No he used an offset pellet smoker
Excellent !
Hey Joe, really enjoyed the video. A quick question, why the removal of the fat. I always hear fat is flavor. Just curious. I'm going to give this a shot on my Big Green Egg, thanks Joe. Blessings.
I remove the skin and most of the fat because it's not that tasty. It's not like a steak where the fat is going to make it tasty and juicy. Don't get me wrong,.I love crispy skin on my turkey and chicken but for this style, I take it off.
@@SmokinJoesPitBBQ Thanks Joe, makes perfect sense. I appreciate your time.
Work of art.
Need me a few slices for a sandwich to! 😋
Fantastic video and amazing looking turkey. My stomach is growling!
Great job. Keep it up buddy. Really helpful to me.
Hey Joe I'd like to ask a favor. I am a sight guy. I love pictures, and diagrams. I really like it when you show the packaging of the meats you use. I find it helpful when looking for the product. Especially if you say it may be hard to find. Or a link in your description of the product used. Anyway another great video. It is just me so I found a turkey breast tenderloin to use. And thanks for the tip on reading the ingredients. This was a Jenni-o and was pre-brined.
Great video Joe! That turkey breast was a work of art....and the sandwich Rocked!! Cheers Bud!
That looked so delicious brother Joe
Man that turkey breast looks great! I'm gonna try this and keep it in my ideas for Thanksgiving as well!
Thanks buddy! Hope you and your wife are doing well.
TurcBacGuac sandwich any day for me
Joe I tried you food today and it was bomb ! I need to take my wife to try the loaded potatoes you recommended !
Thank you so much! It was great meeting you.
Nice Joe! Love your videos!
great video ques{ why foil it at 140.?
🤤. Looks amazing
Wow that looks good!
Good job Ahch!👍
ohh man. This looks amazing
Looks phenomenal brother!
Nice video. Do you use salted or unsalted butter?
Unsalted. 👍
Wow looks fantastic
Hi Joe……..your smoked turkey looks better than amazing, I felt like I could taste it right along with you. Where in Texas is your truck located? Is it possible to do a version of a honey smoked turkey breast?
Thanks,
Laura…a fellow Texan
Would it be same temps if cooking a whole Turkey?
Damn good looking turkey!
Thanks brother James!🤘
I see smoked turkey online for $70. plus shipping I think I'll smoke my own !!
Would like to try those pellets but they are too expensive. I get good smoke on my MAK with a 20lb bag of $9.99 lumberjack pellets. $33 bucks is pretty costly. Thanks for the info though.
Just beautiful!!!!!
Nice
Looks Good
That looked damn good Joe. Gonna have to try it with those pellets which I won from you. Sandwich looked simple yet so good.
What else really rocks on a smoked turkey sandwich (instead of tomato) is a fire roasted poblano pepper.
Man, need to come see you....