Allentown, PA
Quoted from sadler28:Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.
Sorry if some of this is obvious, setup the BGE for indirect heat with a water bath below (or fluid of choice). I normally do poultry at 275 (up to 300) then just monitor the temp. Watch the outside to make sure it doesn't get too brown - cover with foil if needed. Place it on the center off the rack with bigger end facing the back. I've found the back of my BGE is hotter, so I always try to place the thicker (fatter) end towards the back. Fuel just use a good lump charcoal and add your choice of wood. I like pecan or apple. Turkey prep. - olive oil and kosher salt and a 16 mesh black pepper (course ground black pepper). This is the family's favorite poultry rub. Good luck.
NB
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