I did something similar though had to smoke a week in advance. Vacuum sealed them in the butter/juice mixture and froze. Thawed with sous vide at 140 for about 60-90 minutes. Absolutely perfect. This method works very well. Apparently I'm now in charge of Thanksgiving turkey from now on, according to my family.
Looks great! Doing a whole bird here. It's already been brined, parted out( skin on ), and is air drying in the fridge overnight. The bones & giblets are in the smoker now, and then will go in the pot today, so the stock will be ready tomorrow. Happy Thanksgiving!
Same here. My turkeys are super juicy. I brine for 48 hrs, then 24 hrs dry in fridge, smoked whole on my Webber Kettle. I pull the bird with white meat at 150F and it carries over to 165F. It's fantastic!
I inject my turkey breast with Tony Chacheres butter and then coat with his seasoning. Been doing this way for years. Our Favorite way to smoke turkey!
These videos are always great but this one is so fun! I used the most recent previous video - injected and smoked a whole turkey which did turn out well. This looks really good, though, and we'll try to take it easy on Grandma!
So Jeremy, I took your advice on your previous video about beef bouillon powder and tested chicken bouillon powder on smoked chicken. OMG! At this moment I'm smoking turkey breast like this video with salt, pepper, and chicken bouillon powder.
I smoked a whole turkey last weekend. Pre-brined with Lowry's, pepper right before going on the pit then smoked at 250 with oak and cherry wood. Then i wrapped the whole thing with chipotle pepper compound butter, breast side down. Amazing turkey.
Great job, I cook these things all the time and they turn out great, in fact I'm cooking 2 tomorrow morning(thanks giving day) but the honey idea is FIRE, doing that tomorrow. Thanks from corpus christi, texas
I love your head, bob every time you take a sample bite of something. I’ve watched tons of your videos and you do it every single time. I think that’s your trademark Keep the videos coming you do a great job!
I have never overcooked dark meat. I always pull at 160 degrees based on a temp probe in each breast. The oil and bone moisture protects the dark because they're legs/wings.
Instead of cutting off those thin bits fold them under the breast when you shape them on the smoker. They won’t be dry. This is our first year in business and I have cooked a total of 300lbs of these turkey breast this year for my customers not one dry piece yet I don’t trim anything. Also I’ve found turkey breast shrinks about 1/3rd during the cooking process I cook at 275*. lower temps will yield more less shrinkage but takes for ever for it to cook. I don’t wrap my breast until time to rest. Also when probing for temp use the same hole if possible. The skin forms a barrier and as soon as you poke it juice will literally squirt out and continue to drain during the cook so less holes the better.
You are 100% correct did 300lbs last week and the only thing I didn’t was remove the skin, no other trimming needed. As you said fold it under the turkey makes it look taller and gives you more product.
I love you Jeremy but I need to upload a video on my channel and show you how easy I can make a turkey.. and I believe anyone can do it too! Love you mad scientist!
I'm more of a traditional, whole bird kind of guy. However, with my BBQ and grilling back ground, I've found that my FAVORITE way to cook a turkey is to throw it on the rotisserie. My Weber Kettle rotisserie ring and motor have really gotten a workout the past few years. The flavor is fenomenal!!! Some of the friends that I've had over for Thanksgiving have said that it's the best turkey they've ever had.
Cooking my turkey the same way I do a chicken. Compound butter under the skin. A light layer of mayo as a binder. Season well. Cook at 225 for the first hour then at 350 until finished. Juicy and crispy
Lovely cook. As a note, the temperatures recommended are a 2 part equation. 1. Restaurant/ Government standard are to account for any ill effect not happening (taking all into account, compromised immune systems, elderly, etc.) as you understand the animal, it will be less of a crutch. 2. You nailed it on the head with proper resting, you don't want to see on the cook surface, the right temperature, let is rest up to the right temperature.
Great Video product looks Good. I wanted to try breast but they were sold out, I can't pass on cheap turkey prices. My question is would you brine a butterball turkey. I want to dry brining my next turkey cook.
What would you recommend for long-term holding? Got a food truck and usually want everything in the warmer and hr before heading out. will turkey get dried out if it's in an electric warmer at 145 for 3-4 hours? Do i need to pull it out at 140 internal temp to carry over to 155 when ready to slice?
I smoke whole turkeys. I inject with an herb brine (including chamomile) and make a seasoned butter which I carefully pack between the skin and the meat. I make a foil boat which I make sure is tightly sealed half way up the turkey. This keeps the “bitter” smoke out of the juices. And yes I do make gravy from the juices.
if there's any left overs (which i doubt) you could vacuum seal it in with all those butter and honey juices, then sous vide it for future meals. That's definitely my plan for leftovers
In my Midwest city no regular groceries stock boneless turkey breast. My local butcher sells pasture raised whole turkeys, heritage turkeys and they do sell dark and white meat parts as well as ordering smoked and deep fried turkeys - for beaucoup bucks$$$ It's possible to find unbrined turkey in more exclusive groceries also for a premium price. So, when I make Thanksgiving for just the two of us, I buy a frozen whole breast and debone it myself - it ain't that hard! Plus, I have the bone to roast with aromatics and make stock. This year the weather is too snotty to cook outside. So, I tied the breast halves with twine big end to thin end and I'll roast it slow in the oven then blast it with high heat to crisp the skin. Your recipe for smoking is great for a large bird breast and you can debone it yourself.
I have been doing the boneless turnkey breast for a few years now. I can get the ones that aren't brined from the grocery store. I have never trimmed one up like you did. I season it and then tuck the edges under so I have more of a bubble shaped turkey. As it cooks it will shrink and those edges become set to the shape. So when you cut it you don't have little pieces falling off. This way you get to use the whole breast without worrying the edges will over cook.
Hey Jeremy. Question. I’m wanting to buy a pellet smoker but not sure what is the best to get. I don’t want a BGE or a WSM, PBC and or nothing Bullet or Egg. I’m between Traeger, Recteq, Yoder or Woodwind pro. I’m just not sure what to get.
There is not one of your videos that i do not absolutely love and i always learn something. My son is jst getting started smoking meats and i get to pass along what i have learned from you.
That bird looked beautiful from the moment you set it into the smoker. So many Keyboard Cooks in the comments, gosh. "Excuse me, what was the name of your channel?". Thanks for the video.
No worries, I’m bringing my Yankee spiral sliced ham. It’s all I’m really allowed to bring, and frankly I had to insist. I wasn’t brought up to just sit back and do nothing while someone else did everything. Unfortunately all of my efforts to help were with a no thanks, it’s covered. So, I made the one thing I knew I was good at and sorely missed. The closest thing I could get to make the Yankee ham that I grew up with, but the spiral sliced, everything done just needs to be reheated. I only have to thaw it, drop it into a pan, cut side down. Drench it with 2 cups light brown sugar and maybe 3 ounces of (careful not to add too much, seriously let the bubbles do most of the work breaking it up and drenching it just enough) Vernor’s Ginger Ale to a pretty viscous consistency, like that of a milkshake, pour it over making sure it’s covered completely. Put it in the oven and baste every 20 to 30 minutes at 275f for 12 minutes per pound. Covered with foil. I had to pare way back from the recipe I grew up with, but I quickly found that sweet salty spot that the nibblings insisted on, lest they boycott. Took only a thanksgiving and the subsequent Christmas before it became required. Thankfully they only expect it 3 times a year. Personally I prefer my sister in law’s turkey and dressing. Also, she thankfully understands that and hasn’t given up on it! She’s really the best!❤
I just grilled my beer brined hickory smoked whole turkey on my Weber kettle because it's supposed to rain tomorrow. Just cut it up, and the breast was not dry, dark meat is fine.
I don't have the light & dark fight. I brine mine, then spatchcock mine. They are more forgiving and both the the dark & light cook to completion without issue.
Doing boneless turkey breast is sooo much easier than a whole turkey we do them for catering and normal service every weekend, also allows you to get the same taste throughout the entire thing. You can find these unbrined through food wholesalers like Gordon & Sysco.
Very true. I've been pulling at 150 for years and never had any problems, usually ends up at 160-ish but still food safe based on the charts. I think a UA-camr liability conundrum hits a lot where you hesitate to recommend - even with instructions - not hitting 165 at some point to ensure 100% safety.
I actually did two a turkey breast this year. It wasn’t planned. My wife ordered groceries and they gave us a breast instead. After I went out and got a whole turkey, I didn’t want the breast to go to waste. I smoked it and gave it away.
Next time, instead of trimming off perfectly good meat, wrap the whole thing in the rough shape of a ball. I do it all the time and never need to trim and it all cooks evenly. And if you're using seasoned salt just for color... Go with paprika instead. Darker color and you won't risk over salting.
I can't imagine having anything BBQ on thanksgiving. The turkey breast I bought was bone in fresh turkey breast. Ingredients turkey. Nothing else. I also bought 3 thighs the same way.
Remember that rotisserie brisket on the pellet smoker you? Try a turkey. I am old school and have been cooking the larger birds over charcoal on a spit and I will attest that turkey is terrible in an oven. The conductive heat from the spit cooks the bird better internally and the self-basting is uncompromised.
This is always funny to me living in Wisconsin. You're correct that this is amazing. We can't get these boneless turkey breasts- I'm sure I could stumble upon one or go to a great butcher shop, but they don't exist up here. (I know, I also have a knife and a turkey and it could easily happen)
What is this? Brined frozen chicken breasts? Have never even heard of these. We dont do thanksgiving, but there is no reason we cant do this at christmas. 🇦🇺Looks awesome.
Well, my friend, we aren't doing a whole turkey for Thanksgiving this year. Instead, we're doing a whole brisket. Have a daughter that really doesn't like the bird, so thought we'd go a different route. My wife talked about getting a breast to smoke as well, but we decided to pass. Have a great Thanksgiving.
Just curious…. How come you didn’t let the turkey breast rest before slicing it? I’m a huge proponent of letting meats rest. Maybe you should do a video about it it really matters to rest or not?
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Jocko may be a no-nonsense type of man. But is he still using synthetic vitamins in his products?
You posting this less than 24 hours before Thanksgiving is diabolical
lol, you aint wrong
Just horrific
For next year
From what I can see this is cooking ideas.
Word...
I’m so glade you posted this the day before thanksgiving so I can finally use my Time Machine for the first time since I got it
hahaha sometimes editing takes time. This was funny though
I switched to whole breast about 5-6 years ago and you're 100% correct. Much less stressful and a better finished product.
We do a breast and 2 thighs for me and my wife. Comes out great and way less waste.
You’re cooking it wrong. See Chef Jean Pierre and his turkey video.
I did something similar though had to smoke a week in advance. Vacuum sealed them in the butter/juice mixture and froze. Thawed with sous vide at 140 for about 60-90 minutes. Absolutely perfect. This method works very well. Apparently I'm now in charge of Thanksgiving turkey from now on, according to my family.
Looks great! Doing a whole bird here. It's already been brined, parted out( skin on ), and is air drying in the fridge overnight. The bones & giblets are in the smoker now, and then will go in the pot today, so the stock will be ready tomorrow. Happy Thanksgiving!
My whole smoked turkey is NEVER dry, and I've done them for 25 years.
What do you cook on?
Water pans, tent later in cook, slather with butter. Also... WET BRINE IT THE NIGHT BEFORE!
Same here. My turkeys are super juicy. I brine for 48 hrs, then 24 hrs dry in fridge, smoked whole on my Webber Kettle.
I pull the bird with white meat at 150F and it carries over to 165F. It's fantastic!
I wonder if your 25 years of experience has something to do with it 😂
Everyone is just being nice. “Yes, nice and juicy”, chew, choke, lots of gravy. 😂
I inject my turkey breast with Tony Chacheres butter and then coat with his seasoning.
Been doing this way for years. Our Favorite way to smoke turkey!
I use the same injector and seasoning; but I like to do my turkey in an oil-less fryer. The skin comes out fantastic and crispy! And no oil needed!
If I’m refinishing an old quarter-inch offset, should I use any paint or just season it somehow? Any recommended products?
Chud table!! I really like the design and simplicity for an outdoor cooking area
These videos are always great but this one is so fun! I used the most recent previous video - injected and smoked a whole turkey which did turn out well. This looks really good, though, and we'll try to take it easy on Grandma!
So Jeremy, I took your advice on your previous video about beef bouillon powder and tested chicken bouillon powder on smoked chicken. OMG! At this moment I'm smoking turkey breast like this video with salt, pepper, and chicken bouillon powder.
I smoked a whole turkey last weekend. Pre-brined with Lowry's, pepper right before going on the pit then smoked at 250 with oak and cherry wood. Then i wrapped the whole thing with chipotle pepper compound butter, breast side down. Amazing turkey.
I love these videos! They make me think of how to adjust mine. 😊
Just purchased my solution last night! Super stoked to start smoking :)
Your correct!! If you say “ don’t spill” 3 times it always works- as a chef I say it professionally too 😁😁😁
Nah bro, you already showed how to smoke a whole turkey so that's what i do and it's always great
Great job, I cook these things all the time and they turn out great, in fact I'm cooking 2 tomorrow morning(thanks giving day) but the honey idea is FIRE, doing that tomorrow.
Thanks from corpus christi, texas
I love your head, bob every time you take a sample bite of something.
I’ve watched tons of your videos and you do it every single time. I think that’s your trademark
Keep the videos coming you do a great job!
I'm currently imagining adding some cornstarch slurry or perhaps a light roux to those drippings. 😋
Thanks J great video putting my turkey breast and full bird on in the AM!
I have that same exact bowl! I use it for my popcorn habit🥣🍿 Thanks for the advice! Happy Thanksgiving🦃🍽🍾🍷🥧
I have never overcooked dark meat. I always pull at 160 degrees based on a temp probe in each breast. The oil and bone moisture protects the dark because they're legs/wings.
@MadScientistBBQ great job Jetemy and Erica.
Instead of cutting off those thin bits fold them under the breast when you shape them on the smoker. They won’t be dry. This is our first year in business and I have cooked a total of 300lbs of these turkey breast this year for my customers not one dry piece yet I don’t trim anything. Also I’ve found turkey breast shrinks about 1/3rd during the cooking process I cook at 275*. lower temps will yield more less shrinkage but takes for ever for it to cook. I don’t wrap my breast until time to rest. Also when probing for temp use the same hole if possible. The skin forms a barrier and as soon as you poke it juice will literally squirt out and continue to drain during the cook so less holes the better.
You are 100% correct did 300lbs last week and the only thing I didn’t was remove the skin, no other trimming needed. As you said fold it under the turkey makes it look taller and gives you more product.
Yeah, I was one who raised eyebrows at the insane amount.. and cost.. of the butter in your chicken breast cook.
I love you Jeremy but I need to upload a video on my channel and show you how easy I can make a turkey.. and I believe anyone can do it too! Love you mad scientist!
I'm more of a traditional, whole bird kind of guy. However, with my BBQ and grilling back ground, I've found that my FAVORITE way to cook a turkey is to throw it on the rotisserie. My Weber Kettle rotisserie ring and motor have really gotten a workout the past few years. The flavor is fenomenal!!! Some of the friends that I've had over for Thanksgiving have said that it's the best turkey they've ever had.
Happy Thanksgiving to you and your family!
Cooking my turkey the same way I do a chicken. Compound butter under the skin. A light layer of mayo as a binder. Season well. Cook at 225 for the first hour then at 350 until finished. Juicy and crispy
Bro! Getting after that MOLK! Love it.
5 years that I smoke the spatchcock turkey and it is never dry:)
145 is a good temp for sous vide.
155 I agree with you is better for bbq
great vid following some tips tomorrow
Lovely cook. As a note, the temperatures recommended are a 2 part equation. 1. Restaurant/ Government standard are to account for any ill effect not happening (taking all into account, compromised immune systems, elderly, etc.) as you understand the animal, it will be less of a crutch. 2. You nailed it on the head with proper resting, you don't want to see on the cook surface, the right temperature, let is rest up to the right temperature.
Happy Thanksgiving!
I love orange blossom honey. Wonder how that would go.
Happy Thanksgiving Jeremy and all.
Great Video product looks Good. I wanted to try breast but they were sold out, I can't pass on cheap turkey prices. My question is would you brine a butterball turkey. I want to dry brining my next turkey cook.
Way to go posting this the day before Thanksgiving dude😅 I'm pretty sure everybody's already got their bird ready for the morning 👌
lol - I wish he had posted it like a week ago so I could plan to pick up anything I’m missing…. Too late now lol
You’re gay
My mother-in-law gets these for the holidays and I have been marinating and smoking them for several years now.
What would you recommend for long-term holding? Got a food truck and usually want everything in the warmer and hr before heading out. will turkey get dried out if it's in an electric warmer at 145 for 3-4 hours? Do i need to pull it out at 140 internal temp to carry over to 155 when ready to slice?
I smoke whole turkeys. I inject with an herb brine (including chamomile) and make a seasoned butter which I carefully pack between the skin and the meat. I make a foil boat which I make sure is tightly sealed half way up the turkey. This keeps the “bitter” smoke out of the juices. And yes I do make gravy from the juices.
if there's any left overs (which i doubt) you could vacuum seal it in with all those butter and honey juices, then sous vide it for future meals. That's definitely my plan for leftovers
Nice to see something different rather than yet another smoked whole turkey video.
I respect the amount of Molk you keep lol I love that stuff too
In my Midwest city no regular groceries stock boneless turkey breast. My local butcher sells pasture raised whole turkeys, heritage turkeys and they do sell dark and white meat parts as well as ordering smoked and deep fried turkeys - for beaucoup bucks$$$
It's possible to find unbrined turkey in more exclusive groceries also for a premium price.
So, when I make Thanksgiving for just the two of us, I buy a frozen whole breast and debone it myself - it ain't that hard! Plus, I have the bone to roast with aromatics and make stock.
This year the weather is too snotty to cook outside. So, I tied the breast halves with twine big end to thin end and I'll roast it slow in the oven then blast it with high heat to crisp the skin.
Your recipe for smoking is great for a large bird breast and you can debone it yourself.
I have been doing the boneless turnkey breast for a few years now. I can get the ones that aren't brined from the grocery store. I have never trimmed one up like you did. I season it and then tuck the edges under so I have more of a bubble shaped turkey. As it cooks it will shrink and those edges become set to the shape. So when you cut it you don't have little pieces falling off. This way you get to use the whole breast without worrying the edges will over cook.
So cruel Jeremy, day before thanksgiving. 😂😂😂😂😂😂 but great video brother.
Great stuff. I noticed you didn't let the meat rest the recommended 10 minutes or so in the foil w/butter & honey mixture. How come?
Hey Jeremy. Question. I’m wanting to buy a pellet smoker but not sure what is the best to get.
I don’t want a BGE or a WSM, PBC and or nothing Bullet or Egg.
I’m between Traeger, Recteq, Yoder or Woodwind pro. I’m just not sure what to get.
Looks incredible! Quick question - No rest needed for the meat?
There is not one of your videos that i do not absolutely love and i always learn something. My son is jst getting started smoking meats and i get to pass along what i have learned from you.
Happy Thanksgiving.
That fridge full of Jocko is beautiful
what will happen if you use humidifier in front of air intake in offset?
That bird looked beautiful from the moment you set it into the smoker. So many Keyboard Cooks in the comments, gosh. "Excuse me, what was the name of your channel?". Thanks for the video.
You forgot the link to the food safety temps/time, just fyi. :) Turkey looks awesome though!
My bad, thanks for noting that! Fixed.
Did you let it rest before slicing? If so, how long?
He literally pulls it off the pit and cuts it.
Wake up and start cooking! ❤
The turkey looks juicy-awesome. - That gov't temperature chart is so outdated... Happy Thanksgiving! - Cheers!
No worries, I’m bringing my Yankee spiral sliced ham. It’s all I’m really allowed to bring, and frankly I had to insist. I wasn’t brought up to just sit back and do nothing while someone else did everything. Unfortunately all of my efforts to help were with a no thanks, it’s covered.
So, I made the one thing I knew I was good at and sorely missed. The closest thing I could get to make the Yankee ham that I grew up with, but the spiral sliced, everything done just needs to be reheated.
I only have to thaw it, drop it into a pan, cut side down. Drench it with 2 cups light brown sugar and maybe 3 ounces of (careful not to add too much, seriously let the bubbles do most of the work breaking it up and drenching it just enough) Vernor’s Ginger Ale to a pretty viscous consistency, like that of a milkshake, pour it over making sure it’s covered completely. Put it in the oven and baste every 20 to 30 minutes at 275f for 12 minutes per pound. Covered with foil. I had to pare way back from the recipe I grew up with, but I quickly found that sweet salty spot that the nibblings insisted on, lest they boycott. Took only a thanksgiving and the subsequent Christmas before it became required. Thankfully they only expect it 3 times a year. Personally I prefer my sister in law’s turkey and dressing. Also, she thankfully understands that and hasn’t given up on it! She’s really the best!❤
I've been looking for that time and temperature chart
Does anyone know how long u can rest a turkey breast for after smoking?
Is it like a brisket and can rest in a warmer for hours?
I just grilled my beer brined hickory smoked whole turkey on my Weber kettle because it's supposed to rain tomorrow. Just cut it up, and the breast was not dry, dark meat is fine.
I don't have the light & dark fight. I brine mine, then spatchcock mine. They are more forgiving and both the the dark & light cook to completion without issue.
Doing boneless turkey breast is sooo much easier than a whole turkey we do them for catering and normal service every weekend, also allows you to get the same taste throughout the entire thing. You can find these unbrined through food wholesalers like Gordon & Sysco.
Best bite in bbq
Finding Turkey breast here in UT seems to be seasonal only. Would love it year round.
We deep fry turkey breast every year. The best
The solution looks like a modified Franklin pit was that your inspiration?
Having the carcass is the best part! If you’re not making stocks from roasted smoked bones and carcasses you are missing out!
Maybe I missed this:
Did you keep the temp at 200 the whole time even after the wrap?
What was the total cook time?
Start the smoker at 250 until 120F breast then raise to 300-350 depending on size so the breast reaches 155 and drums reach 175 around the same time.
How about crispy skin tho? Help!
what is that table that you and Chud have?
You woulda been fine pulling that at 154, if you rest that bad boy for 10 min, it’s gonna jump to 165 anyways
Very true. I've been pulling at 150 for years and never had any problems, usually ends up at 160-ish but still food safe based on the charts.
I think a UA-camr liability conundrum hits a lot where you hesitate to recommend - even with instructions - not hitting 165 at some point to ensure 100% safety.
Happy (early) Thanksgiving, Jeremy, Erica and Emma. Have a good rest of your week.
I don't know if this is ever mentioned......but with aluminum foil.....the food should always be on the less shiny side....thanks
I actually did two a turkey breast this year. It wasn’t planned. My wife ordered groceries and they gave us a breast instead. After I went out and got a whole turkey, I didn’t want the breast to go to waste. I smoked it and gave it away.
We did just Turkey Breasts this year and never going back to doing a whole bird. So much better, less work, and cheaper too.
Next time, instead of trimming off perfectly good meat, wrap the whole thing in the rough shape of a ball. I do it all the time and never need to trim and it all cooks evenly.
And if you're using seasoned salt just for color... Go with paprika instead. Darker color and you won't risk over salting.
Gr8 cook. Want to do this instead of traditional roasted bird -Str8
In my 50 years, I've never had this issue with whole turkey.
Holy butter batman!!
haven't done a whole bird in 3 years, it's always the boneless turkey breast for my family
I can't imagine having anything BBQ on thanksgiving.
The turkey breast I bought was bone in fresh turkey breast.
Ingredients turkey.
Nothing else.
I also bought 3 thighs the same way.
Remember that rotisserie brisket on the pellet smoker you? Try a turkey. I am old school and have been cooking the larger birds over charcoal on a spit and I will attest that turkey is terrible in an oven. The conductive heat from the spit cooks the bird better internally and the self-basting is uncompromised.
This is always funny to me living in Wisconsin. You're correct that this is amazing. We can't get these boneless turkey breasts- I'm sure I could stumble upon one or go to a great butcher shop, but they don't exist up here. (I know, I also have a knife and a turkey and it could easily happen)
my local piggly wiggly has it here in WI.
Where in Wisconsin?
@@jamesgunn5358 port washington
I’m only smoking a whole turkey breast
Yeah posting this video right before Thursday
Im not doing a turkey, I'm doing pulled pork and wings.
🙏🏼 amen !
What is this? Brined frozen chicken breasts? Have never even heard of these. We dont do thanksgiving, but there is no reason we cant do this at christmas. 🇦🇺Looks awesome.
Well, my friend, we aren't doing a whole turkey for Thanksgiving this year. Instead, we're doing a whole brisket. Have a daughter that really doesn't like the bird, so thought we'd go a different route. My wife talked about getting a breast to smoke as well, but we decided to pass. Have a great Thanksgiving.
Nice Video. Happy Thanksgiving.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Nothing wrong with tons of buttery goodness🧈💛
Good thing I ran across this video
Ran across is like 16 hours before thanksgiving 😅
Easy question: Why not spatchcock a whole turkey? Cooks evenly AND quickly.
Just curious…. How come you didn’t let the turkey breast rest before slicing it? I’m a huge proponent of letting meats rest. Maybe you should do a video about it it really matters to rest or not?
Dude. Tomorrow is Thanksgiving. You’re just now tossing this out here? 🤣
I have not had that problem. If'n you rotate it a few times over the cook its perfect.
Let me go wrap my smoking whole turkey while I watch this… (gfghdndj🤦♂️)😂😂
This looks delicious!