Quick Answer: How To Smoke A Turkey Breast On A Charcoal Grill?

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How do you smoke a turkey on a charcoal grill?

Place a handful of smoking chips over the warm coals and place the bird on the top grill grate, above the drip pan. Cover the grill. Smoke for 5-6 hours. Pour ½ c of chicken broth into the cavity every 2 hours, as needed if the bird looks dry.

How long does it take to smoke turkey breast?

Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

How long does it take to smoke a turkey on a grill?

Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper. Smoke turkey, covered with grill lid and maintaining internal temperature at 300° to 325°, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°.

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Do you cover a turkey when smoking it?

Cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

How much should I smoke my turkey?

The answer to how long to smoke a turkey is all about the size of your bird. Of course, you want to be sure that you’ve completely thawed it first, but that’s a given. You’re looking for about 30 to 40 minutes of smoking per pound.

Do you wrap turkey breast in foil when smoking?

Remove the turkey from the smoker, place the butter on top of the turkey, and wrap tightly in two layers of heavy-duty aluminum foil, dull side out. The turkey breast ends up braising in quite a lot of melted butter and its own juices and the double layer of foil ensures against leakage.

Do you wrap a turkey in foil when smoking?

The turkey should cook for about 45 to 60 minutes before you check it. He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.

Do you smoke turkey breast up or down?

Place the turkey, breast side down, directly on the smoker grate. Smoke for 1 hour, maintaining the proper temperature in the smoker.

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How long does it take to cook a turkey on a Weber charcoal grill?

The time it takes to smoke a turkey will depend on the size of the bird and the temperature of your grill. You can cook as low as 225F degrees, which will take about 30 minutes per pound. I prefer cooking the bird at 300-350F degrees, which takes about 15 minutes per pound.

How do you make grilled chicken breast?

Preheat grill to medium high heat. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains and chicken reaches 165°F. Rest 3-5 minutes before slicing.

How do you smoke a turkey breast in a bullet smoker?

Summary

  1. Buy a regular (non-enhanced), 5-7 pound bone-in turkey breast.
  2. Brine for 8-12 hours, then air-dry overnight in the refrigerator.
  3. Apply your favorite rub inside and out (optional).
  4. Smoke at 325-350°F until 160-165°F in the breast.
  5. Let rest for 20 minutes before carving.

What is the best temperature to smoke a turkey at?

What’s The Best Smoker Temperature for Making The Perfect Smoked Turkey? Turkey can be smoked at a smoker temperature as low as 225 degrees, but it’s much quicker if smoked at 275-300 degrees, or even higher.

What are the best wood chips to smoke a turkey?

Wood Chips: Use standard hickory or mesquite to impart a solid smokiness; use mild fruitwood chips to add a subtle one (that won’t mask the mild taste of turkey ). Try soaking the wood chips in water, fruit juice or wine.

What is best wood to smoke turkey?

Cherry. For many, cherry wood is the best choice for smoking a whole turkey. The naturally bland and lean nature of turkey is perfectly complemented by the deep, rich, smoky flavor that cherry can impart to the meat.

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