I found your vid the day after my own smoke session. Almost identical except I started @180 & bumped up to 400 for the skin, but it was awesome. I love that you recap your times & temps throughout the video. Makes it much more useful for learning new techniques. Also congrats on cutting the breast correctly. Just learned my trick myself but it's such a no-brainer once you try it.
Looks great! I smoked one this year as well. I’m going to try ramping up the temp to crisp the skin next time. Thank you for taking the time to make this video.
Looks great Steve! I smoked a 5.5# breast on my Bull last weekend, did a 17.5# spatchcock bird yesterday. I love the results on the Bull. By the way, that red power button is for the interior light. No need to turn it on to power up the grill.
Tried your meatloaf recipe over the weekend on my Bullseye and it turn out great. It was the "Maiden Voyage" for this smoker. The Turkey Breast is next! What was the overall cook time for the turkey breast you made in this video? Great channel!
Glad the meatloaf turned out for you. I can’t really remember in cook time for the turkey breast. It all depend on size of breast and cooking temps, but you can roughly figure about 30 minutes per Lb. cooking at 225° Sometimes it’s really tough timing your cooks, too many variables.
Great video!! But the Red power button is specifically and only for your light inside the grill. The only button for the main power to the grill is the button you push underneath the temp knob. 👍🏻👍🏻 Smoke on Brother Steve
@@SmokinSteve yes sir!! I love my 700 Bull also! I smoked a butterball boneless turkey breast roast on it last night and I regret never trying this sooner. Dare I say I liked the turkey better than brisket!!!??? So juicy, flavorful, tender, and also very light which means we get to eat more of it without feeling miserable later HA HA
Brisket is overrated, it’s good, but there are better cooks. If you like brisket you’ll love Smokin up a Chuck Roast. Better than Brisket …. I’ve made a few different videos on Chuck Roast, check ‘em out.
@@SmokinSteve oh yes, I’ve dabbled with some Chuck roasts!! Have you ever storied Chuck Steak?? Cheap, marbled, juicy and melts in your mouth. Almost reminds me of Ribeye cap, and it’s so cheap!!
Now that looked absolutely delicious.......just ordered my Bull today.....can’t wait to try this cook!!! What is the name of the injection you used? Thanks Steve🦃
By the way you will love the Bull when you get it .... its like having a piece of art sitting around .... looks good, easy to operate and best of all it turns out awesome food. I do recommend Bear Mountain Pellets. I have done a review on them as well.
You are absolutely right .... it is the switch for the inside light. My bad, I just mis-spoke. Thanks for bringing it to my attention. If I could go back in and correct it after it’s published, I would. I feel like a big dummy! Thanks for watching!
Oh Wow! Can't say as I remember for sure. Time will vary with cooking temp, size of breast .... etc. It's done when the breast is 165°. You can't cook by time alone, only use time as estimates for when to put your food on to start cooking. Plan on roughly 60 minutes per pound when smoking a turkey breast at 250 degrees, 20 minutes per pound at 350 degrees Fahrenheit.
I found your vid the day after my own smoke session. Almost identical except I started @180 & bumped up to 400 for the skin, but it was awesome. I love that you recap your times & temps throughout the video. Makes it much more useful for learning new techniques. Also congrats on cutting the breast correctly. Just learned my trick myself but it's such a no-brainer once you try it.
Thanks for watching and glad your turkey turned out for you and the family
Who's watching again in 2024?
Looks great! I smoked one this year as well. I’m going to try ramping up the temp to crisp the skin next time. Thank you for taking the time to make this video.
Thanks for watching ... Keep on Smokin!
Looks great Steve! I smoked a 5.5# breast on my Bull last weekend, did a 17.5# spatchcock bird yesterday. I love the results on the Bull. By the way, that red power button is for the interior light. No need to turn it on to power up the grill.
Oooooops! Should have known that about the light. Feeling like a big dummy!
Instablaster.
Hey pops I like your cooking temps and times,Im about to toss one on as per your recommendations.Thanks
I’m just wondering which would be more advantageous, bone in skin on, or boneless skinless. Whole bone in I know has got to be less $$.
Tried your meatloaf recipe over the weekend on my Bullseye and it turn out great. It was the "Maiden Voyage" for this smoker. The Turkey Breast is next! What was the overall cook time for the turkey breast you made in this video?
Great channel!
Glad the meatloaf turned out for you. I can’t really remember in cook time for the turkey breast. It all depend on size of breast and cooking temps, but you can roughly figure about 30 minutes per Lb. cooking at 225° Sometimes it’s really tough timing your cooks, too many variables.
It looks SO good 😋
It's good stuff! No complaints here
How long does it cook at 350?
Great job thanks for sharing
Thanks for watching
Great video!! But the Red power button is specifically and only for your light inside the grill. The only button for the main power to the grill is the button you push underneath the temp knob. 👍🏻👍🏻 Smoke on Brother Steve
Yeah …. Duh! I should have known better, but wasn’t thinking. Thanks for watching … love the Bull and the Bullseye
@@SmokinSteve yes sir!! I love my 700 Bull also! I smoked a butterball boneless turkey breast roast on it last night and I regret never trying this sooner. Dare I say I liked the turkey better than brisket!!!??? So juicy, flavorful, tender, and also very light which means we get to eat more of it without feeling miserable later HA HA
Brisket is overrated, it’s good, but there are better cooks. If you like brisket you’ll love Smokin up a Chuck Roast. Better than Brisket …. I’ve made a few different videos on Chuck Roast, check ‘em out.
@@SmokinSteve oh yes, I’ve dabbled with some Chuck roasts!! Have you ever storied Chuck Steak?? Cheap, marbled, juicy and melts in your mouth. Almost reminds me of Ribeye cap, and it’s so cheap!!
Storied?
Did not see the link for the rub
Now that looked absolutely delicious.......just ordered my Bull today.....can’t wait to try this cook!!! What is the name of the injection you used? Thanks Steve🦃
The name of it is in the video ... check it out. It was store bought called ... Tony something or other
By the way you will love the Bull when you get it .... its like having a piece of art sitting around .... looks good, easy to operate and best of all it turns out awesome food. I do recommend Bear Mountain Pellets. I have done a review on them as well.
I might be mistaken but I think your "Main Power switch" is actually the switch for the inside light.
You are absolutely right .... it is the switch for the inside light. My bad, I just mis-spoke. Thanks for bringing it to my attention. If I could go back in and correct it after it’s published, I would. I feel like a big dummy! Thanks for watching!
@@SmokinSteve I thought the same when I first got my 700 :)
well done bud! have you ever done one in the bullseye?
m.ruclips.net/video/jugnaCchcIc/видео.html
What was your total cook time?
Oh Wow! Can't say as I remember for sure. Time will vary with cooking temp, size of breast .... etc. It's done when the breast is 165°. You can't cook by time alone, only use time as estimates for when to put your food on to start cooking. Plan on roughly 60 minutes per pound when smoking a turkey breast at 250 degrees, 20 minutes per pound at 350 degrees Fahrenheit.
Wow Steve it seems that injection is available here locally also!!!!
Sounds good .... yeah it's pretty common when it turkey time comes.
the red button turns on the light...
Yeah …. I know … I was such a dummy when I made that comment. Thanks for pointing that out though and thanks for watching
Rectum teq?
Hell, damned near killed em teq.
how long did it take to hit 100 degrees at 225 temp