How Long To Smoke A Turkey Breast In An Electric Smoker

Smoking a Turkey Breast In An Electric Smoker

When you fume a turkey breast in an electric smoker, especially if it'due south a vertical electric h2o smoker, the smoker needs to exist ready a little dissimilar than usual. Turkey breasts cook well at a higher temperature. The reason is that turkeys and other poultry don't have tough connective tissue and fat-laced meat like beef and pork.

Turkey Breast Being Cooked In a Brinkmann Electric Smoker

Connective tissues and fatty require depression and slow cooking in society to break downward, and that takes heat and time to accomplish. Also, the peel browns and looks more than highly-seasoned.

Smoked Turkey Breast Electric Smoker Setup For The All-time Results

In order to get the smoker temperature up, I use my vertical electric smoker with no h2o in the pan. Instead of heat energy being used to plow water into steam, information technology's all available to cook that turkey breast.

Gear up the smoker up in a air current free location. Put up a windscreen of some sort if necessary. A strong cakewalk prevents some smokers from heating upwardly to maximum temperature, and with some electric smokers, like the under powered Brinkmann Gourmet electric smoker I used to use, it actually causes problems.

Remove the h2o pan from its normal position, beneath the lower food rack. Put the rack back into position.

Setting Up Electric Smoker For Smoking a Turkey Breast

Identify two concrete paving blocks or red bricks on the lower rack, then place the empty water pan on top of the bricks. The water pan makes a peachy container to grab the drips.

Put the upper food rack into position. In that location should be enough of room left above the top of the water pan for the rack to fit into place. If non, use thinner bricks.

Put the chapeau on the smoker and preheat information technology to betwixt 275 to 300 degrees Fahrenheit if it'll go that high. The Brinkmann I have will only become upwards to 225 degrees on a warm, windless 24-hour interval. Similar I said before, it's severely under powered.

Raw Turkey Breast On Top Rack of an Electric Smoker

Put The Turkey Breast Into The Electric Smoker

When the smoker is up to temperature, place the brined, seasoned turkey breast on the center of the upper rack. Insert a remote thermometer probe into the center of one side of the breast. Carefully put the lid into position without damaging the probe lead.

If Everything Goes Right, Your Smoked Turkey Chest Volition Look Like This

Smoked Turkey Breast Garnished With Green Parsley

Continue smoking the turkey in the electrical smoker until its internal temperature reaches 160 degrees. Turkey is safely done at 165 degrees, just the internal temperature will continue to rise a bit after removing it from the smoker. Remove it from the smoker, wrap it in aluminum foil and let it remainder for 10 to 15 minutes before slicing to serve.

Perfectly Browned Turkey Breast In a Masterbuilt Electric Smoker