The Grill and BBQ thread

#1,477
#1,477
Little help here if anyone can, wife brought home a butter ball turkey breast and said "here, smoke it". I've never really done a turkey breast before. I've got it in a brine as I do most of the whole birds I've done. It came in a butcher's twine net which I left it in for the brine. It doesn't have the skin on it. Not sure what to do with it. My plan is to trim it up a bit, put on my rub and smoke it with Apple. Not sure about the net, should I remove it? What do you guys think?
 
#1,478
#1,478
I'm thinking about getting a new grill..what do you guys think of this one? :)

Teeth_Grill.jpg_250x250.jpg
 
#1,480
#1,480
InVOLuntary said:
Little help here if anyone can, wife brought home a butter ball turkey breast and said "here, smoke it". I've never really done a turkey breast before. I've got it in a brine as I do most of the whole birds I've done. It came in a butcher's twine net which I left it in for the brine. It doesn't have the skin on it. Not sure what to do with it. My plan is to trim it up a bit, put on my rub and smoke it with Apple. Not sure about the net, should I remove it? What do you guys think?
Click to expand...

I did one for Turkey Day one year and it came out great. Didn't have a net for brine or smoke. IIRC I smoked it at relatively high heat (350?). Didn't take too long and came out great.
 
#1,481
#1,481
InVOLuntary said:
Little help here if anyone can, wife brought home a butter ball turkey breast and said "here, smoke it". I've never really done a turkey breast before. I've got it in a brine as I do most of the whole birds I've done. It came in a butcher's twine net which I left it in for the brine. It doesn't have the skin on it. Not sure what to do with it. My plan is to trim it up a bit, put on my rub and smoke it with Apple. Not sure about the net, should I remove it? What do you guys think?
Click to expand...

Lose the net. Smoke at 225-250 for an hour and a half or so then just watch the internal temp. Nothing to it and it'll be delicious!
 
#1,483
#1,483
InVOLuntary said:
Little help here if anyone can, wife brought home a butter ball turkey breast and said "here, smoke it". I've never really done a turkey breast before. I've got it in a brine as I do most of the whole birds I've done. It came in a butcher's twine net which I left it in for the brine. It doesn't have the skin on it. Not sure what to do with it. My plan is to trim it up a bit, put on my rub and smoke it with Apple. Not sure about the net, should I remove it? What do you guys think?
Click to expand...
Agree with the others but also consider injecting butter into it directly and keeping a water pan full of hot water in there while smoking. All attempts to keep moist. Though the biggest key is temp control. Do not overcook turkey
 
#1,484
#1,484
MSME Vol said:
Agree with the others but also consider injecting butter into it directly and keeping a water pan full of hot water in there while smoking. All attempts to keep moist. Though the biggest key is temp control. Do not overcook turkey
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What internal temp?
 
#1,487
#1,487
Thanks for the tips guys. Like I've said, I've never done a turkey breast before. As someone suggested earlier, I cut the netting off and it was actually several pieces. Maybe I shouldn't have cut the netting? I've now got several pieces some smaller that will finish up quicker. Not sure what to do. I thought it would be like that HoneyBaked turkey breast but it's more like a large chicken breast. I'll post a picture in a few. Not sure how I'm going to handle this.
 
#1,489
#1,489
theutvolunteers said:
I kept them indirect for about an hour. Then I moved them to semi direct for 15 or 20.
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it takes me a lot longer to smoke pork tenderloins,the true tenderloins that is,not the center cut pork chops,which are great

it took me 3 or 4 hours to get them done the last time I smoked some,i had hit the wall and had to finish them in the oven,but they came out great

I am having a problem finding the true tenderloins that haven't been soaked in something,I can get the center cut loin fairly easy,I got the last ones from the Wal Mart and they were great,but I'd rather do my own seasoning

I am cooking mine to 165 degrees
 
#1,490
#1,490
governmentmule said:
it takes me a lot longer to smoke pork tenderloins,the true tenderloins that is,not the center cut pork chops,which are great

it took me 3 or 4 hours to get them done the last time I smoked some,i had hit the wall and had to finish them in the oven,but they came out great

I am having a problem finding the true tenderloins that haven't been soaked in something,I can get the center cut loin fairly easy,I got the last ones from the Wal Mart and they were great,but I'd rather do my own seasoning

I am cooking mine to 165 degrees
Click to expand...

If I do a pork loin, basically a boneless pork chop roast. I will be brine it and takes a few hours on the smoker.

These were tenderloins. I'm spoiled from being able to find basically anything near by.
 
#1,491
#1,491
when I was on the Hog farm,as soon as we could get to a true loin,we would rush the first one into the kitchen and get it fried up with some biscuits and gravy :)

the only thing I have brined was a couple of Turkeys one for Thanksgiving and one to experiment on first,this past fall,I do have to say they were great,i haven't brined any ham yet

the true tenderloins are way better,or so I think anyway , dang I haven't been involved in a good ole Hog killing in many a year,oh and they were fried in some pork shortening too and the biscuits too :) we would throw a load of pork fat in a big pot and set it on the wood stove overnight to make the shortening and then pour it into some containers,that stuff was great,the fried taters were excellent

I ate so much pork that I had heart surgery because of it after I was there lol mmm I had cured hams,shoulders,jowls,we canned some back bones,ribs,sausage,I even had some home made head cheese.my arteries are clogging just thinking of it :)
 
#1,492
#1,492
InVOLuntary said:
Thanks for the tips guys. Like I've said, I've never done a turkey breast before. As someone suggested earlier, I cut the netting off and it was actually several pieces. Maybe I shouldn't have cut the netting? I've now got several pieces some smaller that will finish up quicker. Not sure what to do. I thought it would be like that HoneyBaked turkey breast but it's more like a large chicken breast. I'll post a picture in a few. Not sure how I'm going to handle this.
Click to expand...

I've done turkey breasts several times and always cut the net with no issues. I smoke like I would anything else but at a higher temperature. I actually did it semi-indirect last year and placed it on a pizza stone. It cooked perfectly and had a nice even char. I brine so I can take the temp to 170 to appease those who feel poultry isn't done unless it's overcooked.
 
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#1,493
#1,493
governmentmule said:
it takes me a lot longer to smoke pork tenderloins,the true tenderloins that is,not the center cut pork chops,which are great

it took me 3 or 4 hours to get them done the last time I smoked some,i had hit the wall and had to finish them in the oven,but they came out great

I am having a problem finding the true tenderloins that haven't been soaked in something,I can get the center cut loin fairly easy,I got the last ones from the Wal Mart and they were great,but I'd rather do my own seasoning

I am cooking mine to 165 degrees
Click to expand...

I love smoked tenderloin, especially in a bacon weave. I agree, 165 is fine but I do let it rest afterwards which raises the temp about 4 degrees. If you brine it should have no impact on drying it out.

When I'm in a hurry I use a 7-6-5 method. 7 direct (hot), flip for 6 direct and then 5 indirect or until done. Not as good as smoked but a nice easy alternative.
 
#1,494
#1,494
InVOLuntary said:
Thanks for the tips guys. Like I've said, I've never done a turkey breast before. As someone suggested earlier, I cut the netting off and it was actually several pieces. Maybe I shouldn't have cut the netting? I've now got several pieces some smaller that will finish up quicker. Not sure what to do. I thought it would be like that HoneyBaked turkey breast but it's more like a large chicken breast. I'll post a picture in a few. Not sure how I'm going to handle this.
Click to expand...

I've never had one with the netting,but I do just buy a whole turkey and freeze it after I've smoked it

you should be all right with the smaller pieces,i just put the temp probe in the smallest piece and move up in size as the smoking goes along

I do load up the smoker with different types of meat and do a big smoke,i just go by size and which one is closest to the fire box
 
#1,495
#1,495
governmentmule said:
it takes me a lot longer to smoke pork tenderloins,the true tenderloins that is,not the center cut pork chops,which are great

it took me 3 or 4 hours to get them done the last time I smoked some,i had hit the wall and had to finish them in the oven,but they came out great

I am having a problem finding the true tenderloins that haven't been soaked in something,I can get the center cut loin fairly easy,I got the last ones from the Wal Mart and they were great,but I'd rather do my own seasoning

I am cooking mine to 165 degrees
Click to expand...

If you're cooking pork to 165 you are overcooking it and drying it out. You don't have to cook pork to anymore than 145.

I grabbed what I thought was a pork tenderloin at walmart only to find out later that it's actually a "pork loin filet". Whatever that is. :) It looks just like a pork tenderloin and is even only 2.13lbs but it has a fat cap on one side. I'm thinking I can still grill this using the 765 method. How much different is this cut compared to actual pork tenderloin?
 
#1,496
#1,496
I did the 145 degrees coug and it was under cooked for me

I did buy the tenderloin at Wal Mart, would a "pork loin filet" just be a piece of the whole loin,which sounds like a center cut pork chop or does it mean the silver skin has been cut off of it ?

which I do like,but they should be named different

i think it was a SmithField but I don't actually remember who it was from,there was a pile of them all ready soaking in something ot the other and no i don't remember which one I got either,I did lay a dry rub to it and then smoked it

it was just a tad on the dry side,but i think that was because I didn't Texas Crutch it when it hit around 140 and wasn't getting any warmer,operator error on that one :)

here is a picture of the left overs from last night,this is like the 3rd time I've been into it lol and the pictures aren't much,my poor old cheap camera doesn't do well on close ups
 

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#1,497
#1,497
governmentmule said:
I did the 145 degrees coug and it was under cooked for me

I did buy the tenderloin at Wal Mart, would a "pork loin filet" just be a piece of the whole loin,which sounds like a center cut pork chop or does it mean the silver skin has been cut off of it ?

which I do like,but they should be named different

i think it was a SmithField but I don't actually remember who it was from,there was a pile of them all ready soaking in something ot the other and no i don't remember which one I got either,I did lay a dry rub to it and then smoked it

it was just a tad on the dry side,but i think that was because I didn't Texas Crutch it when it hit around 140 and wasn't getting any warmer,operator error on that one :)

here is a picture of the left overs from last night,this is like the 3rd time I've been into it lol and the pictures aren't much,my poor old cheap camera doesn't do well on close ups
Click to expand...

I'm pretty sure you just made pork tenderloin jerky. :)

Yeah, Smithfield is what Walmart carries. Here is the "pork loin filet" I got.

Smithfield-Mesquite-Pork-Loin-Filet.jpg


I hope it's just fat and not silver skin.
 
#1,498
#1,498
ha it isn't jerky coug,it is nice and tender and still is on the juicy side

oh can you see the lite color in the middle and that it is red on the outer part to the bark ?


I foresee some eggs and a waffle going with that hunk shortly :) I would share coug,but I don't know how you feel about jerky,turkey :hi::salute:

and no,it won't be an Eggo either
 
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#1,499
#1,499
governmentmule said:
ha it isn't jerky coug,it is nice and tender and still is on the juicy side

oh can you see the lite color in the middle and that it is red on the outer part to the bark ?


I foresee some eggs and a waffle going with that hunk shortly :) I would share coug,but I don't know how you feel about jerky,turkey :hi::salute:

and no,it won't be an Eggo either
Click to expand...

Yeah, that's a thickass smoke ring then I notice the inside is pretty white so I'm thinking it's a little dry.
145 degree pork is delicious and safe. If you're scared of it just say you're scared. :p

What kind of waffle cooker do you have? I haven't used one in a few years, I need to.
 
#1,500
#1,500
a Cuisinart waffle maker and I'm telling you it isn't dry,just a tad dry,145 was a bit on the rare side for me :) I didn't like it at that temp,it was on the raw side
 
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