I think we need this forum considering the amount of meat some of you smoke.
So, I’m moving towards a perfected smoke turkey breast. Salt and pepper rub.. taking the meat off early 155 and letting the temp rise in a yeti while wrapped.
After several improvements to the smoke method, I’m still dealing with a tough top skin. I wrapped it in foil at 135-140 and this round still has a really tough top skin of about 1/16”. Internal is awesome meat and all else is tender. Just the top skin has to be cut off.
Smoking at 225.
So, I’m moving towards a perfected smoke turkey breast. Salt and pepper rub.. taking the meat off early 155 and letting the temp rise in a yeti while wrapped.
After several improvements to the smoke method, I’m still dealing with a tough top skin. I wrapped it in foil at 135-140 and this round still has a really tough top skin of about 1/16”. Internal is awesome meat and all else is tender. Just the top skin has to be cut off.
Smoking at 225.
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