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. 🤣 ❤️🙏🏽☮️😎
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!
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.
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! 😍😍🔥🔥
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
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.
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.
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
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 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. 🦘🦘🦘🦘🦘🦘🐊🐊🐊🐪🐪🐪
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.
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.
How is the food truck business going? I can't imagine the courage it takes to quit a regular paycheck and bet it all on yourself like that. Kudos to you
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.
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?
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.
I made this tonight and shared with friends. Everyone raved about it. Absolutely delicious with my HEB turkey breast.
Nice!
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!
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. 🤣
❤️🙏🏽☮️😎
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.
Dude…you’re voice is so relaxing.
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!
Unbelievable recipe. You make everything look super simple and you explain all your BBQ techniques in a way that’s easy to understand.
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!!!! ❤❤❤
This is a life changer for me. Now i can have homemade turkey sub with less salt. Thanks Sir.
Going to be doing a turkey breast this Thanksgiving for the first time instead of a whole turkey, thanks for all the tips!
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!
Smoke Turkey is my new favorite bite!
Smoked turkey is a must have at any BBQ place. Thanks for sharing some of your pitmaster tips Joe. You make excellent turkey.
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.
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 👍
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..
That's a delicious looking smoked turkey breast sandwich !
Followed this to a tee. First turkey breast came out 👌🏼
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
Savage sandwich indeed! I am drooling here 😋
thanks for sharing the process hermano! doing smoked turkey breast for the first time this week! always enjoy your content, 🔥
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
This cook looked fantastic!
Bomb!!!
Yes sir. 👍
fantastic cook Joe! Now I want Turkey!
Thank you for sharing Joe. Been eating turkey sammies close to that forever. White bread, mayo and pepper on the turkey. No tomatoes. 😍
Oh man, Joe, that is one deeelicious looking turkey sammich 😋
Absolutely perfect Joe! Thanks for sharing 🤘
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 👍
Dang, that looks delicious! Pecan and oak is all I use when smoking. Gonna give this a try.
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.
Fantastic video and amazing looking turkey. My stomach is growling!
Fantastic looking turkey.
I love the turkey tuck tip. Thx
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
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!
Looks amazing. Will try. Thanks.
Looks so good and I cook Turkey Breast all the time.
Im gonna do my first turkey cook this weekend on my offset with some pecan wood. Thanks Joe
Looks great Joe I am trying tomorrow :)
That look absolutely amazing man, definitely trying this
this is my to go recipe and process now. thank you Joe!!
Work of art.
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.
Need me a few slices for a sandwich to! 😋
Oh my, I don't even like Turkey but this looks wonderful
Great video Joe! That turkey breast was a work of art....and the sandwich Rocked!! Cheers Bud!
Thats a bite!!! Looks amazing! Thanks for the tips
chingon carnal
Pecan is my favorite wood to cook with.
Great job. Keep it up buddy. Really helpful to me.
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.
Thank you. Subbed
🤤. Looks amazing
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. 🦘🦘🦘🦘🦘🦘🐊🐊🐊🐪🐪🐪
This was an amazing cooking method - turns out perfect every time. Thanks for posting!
Super moist looking turkey breast. A nice cook. Cheers, Joe! 👍🏻👍🏻✌️
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
Just beautiful!!!!!
Damn good looking turkey!
Thanks brother James!🤘
OMG that loks devine!
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. 👍
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!
That looks amazing I'm designing to try this simple recipe
That looked so delicious brother Joe
Nice Joe! Love your videos!
I see smoked turkey online for $70. plus shipping I think I'll smoke my own !!
Good job Ahch!👍
ohh man. This looks amazing
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!
Wow that looks good!
Looks phenomenal brother!
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!
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.
Wow looks fantastic
TurcBacGuac sandwich any day for me
Looks Good
How is the food truck business going? I can't imagine the courage it takes to quit a regular paycheck and bet it all on yourself like that. Kudos to you
That is the real biss.
Thank you sir
Smoke turkey is highly underrated. BTW, here in. Asheville, Duke’s is King! $2.50 on sale!
nice joe!
Holy Smoke
Awesome! Want to make it one but they seem pretty hard to find in LA surprisingly.
Did not joke on that bite! 😅
I do a fair job smoking my T-Breast. I do use apple wood and I leave the skin on.
Good stuff!
Nice Alan. 👍
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!😂
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.
Nice
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....
Joe that is a triptfan knap...!a
Shark bite dude has the biggest bite in youtube 😅
Did you rock 250 the whole time or ramp up at anytime? I’ll be using my offset
Yummmmmm
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?
Wowwwwww....😊
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.
Yum! 😋