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!
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!
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!
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?
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.
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.
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 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 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.
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.
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.
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 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.
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.
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'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.
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.
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
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.
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.
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
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.
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 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.
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?
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)
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 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.
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.
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 RUclipsr liability conundrum hits a lot where you hesitate to recommend - even with instructions - not hitting 165 at some point to ensure 100% safety.
I'm commenting at the beginning of the video. This video is a RUclips suggestion for me. AI must have known that I just did a breast on my grill. I injected it with Tony Chachere's More Spice, butter, and Franks hot sauce. The extra concoction was rubbed on it and sprinkled with Morton's Natures Seasoning. I broke the backbone away from the breast so it rested on the half inch baking pan better. Everything was bone in. I need a new smoker/grill so I used the hot/cool method. Using Texas post wood chips and B&B lump charcoal. I'm sorry, I forgot to mention that this was a 7.36lb Honeysuckle breast. After 3 hours my thermometer stuck at 150° and was covered in smoke. I pulled it off and waited 45 minutes to carve. At that time I was pissed because it had a rubbery texture to me. I gave some to a friend and he told me that I was nuts and it was delicious. I woke up hungry in the middle of the night. It is better cold than hot. I'm going to enjoy some awesome smoked turkey sandwiches over the next few days. Not to mention the skin was pretty crispy but when I heat it in toaster oven, it'll be fire. I apologize for trying to steal the moment but I'm no podcaster and if anyone sees value in what I stumbled on, I hope it helps. Now, I'm going to watch the rest of the video and give Kudos to this gentleman.
Brown Gravy Sauce May 15, 2009 Dan Acree by Edward Southerland and Gary Carter In John Ford’s movie, The Man Who Shot Liberty Valance, a young reporter learns that the central truth of the legend that has earned Jimmy Stewart’s character fame and honor is not quite the way the story really happened. The reporter asks his editor what he should do. Without hesitation the editor replies, “When the legend becomes fact, print the legend.” So let it be with PO Sam and his legendary spicy brown gravy barbecue sauce. PO Sam’s Creation The sign out front read PO Sam’s. His friends called him Po’ Sam, like the New Orleans sandwich called the po’ boy. Other folks called him just PO. As long as they went away happy after eating some barbecue with his legendary “spicy brown gravy” sauce, PO Sam was happy. And by that criterion, he was a happy man indeed. Making brown gravy out of the drippings of beef is not new. Cooks have been doing that since cooks have been doing that, but putting brown gravy on barbecue is uncommon, and the spices and the this and that added by PO Sam to make his secret sauce makes the idea even more intriguing. The taste was something that stayed in one’s memory, a perfect marriage of fat and flavor with a smoky intensity. No three-star Michelin kitchen could have done it better. Are you a brown gravy sauce fan, or do you think red is the only way to go? Leave a Comment and share your favorite sauce recipe or tell us about your choice for best BBQ Joint, Shack, or Stand in Texoma. For five decades, barbecue lovers in Texoma took the Colbert exit off U.S. 69 and stopped by PO Sam’s place for a brown-gravy sauce fix. He may have had another type of sauce, but if so, no one but a stranger to these parts would ask for it. If a patron wanted sauce to take home, PO Sam would pour some into whatever container was available, from a bottle to a barrel, and figure out a price. Over the years, PO Sam’s sauce became a link joining folks from this area with a common memory, a shared experience. Bump into someone from this part of the world in another part of the world, and if the conversation turned to food and recollections of home, someone would mention PO Sam and his wondrous brown gravy sauce. For fifty years PO Sam retreated to a small brick-walled room behind his place in Colbert to call up whatever mystical incantations he added to the carefully guarded list of ingredients needed to make his sauce. When he died, sometime in the 1980s-he was in his eighties-the recipe for the sauce died with him. Or did it? Several of the joints, shacks, and stands visited by Texoma Living! in our feature article “Texoma’s Favorite BBQ Joints, Stands & Shacks,” offered a spicy brown gravy sauce that they claim is a direct descendent of PO Sam’s elixir. There’s a nephew who said he learned the secrets at PO’s side, an old fellow who used to help PO Sam smoke his brisket and a cook who used to live in Colbert and said he knew the sauce by the taste on his tongue. Unbiased, empirical testing (We tried all of them. Tough work, but someone has to sacrifice for science.) show that they cannot all be PO Sam’s famous sauce for no other reason than that all the sauces are different, sometimes not by much, but different just the same. They may be related, but they’re not blood kin. But then who can really say what the real thing was? It has been three decades since PO Sam made his gravy, and it is hard to imagine a palate so sophisticated as to remember the nuances of his flavors today. Love the spicy brown or hate it, it’s definitely a delicacy that one can appreciate if for no other reason than the time it takes to make. It starts with up to twenty-four hours of smoking the meat to produce the drippings; then come the flour, the water, the cayenne pepper, the black pepper, and the secret ingredients that make it special. If you would like to make a batch of spicy brown gravy sauce the next time you barbecue, here is a recipe you could try. Is it the real true absolutely authentic thing? Who knows? You will have to channel the spirit of PO Sam to answer that question. Spicy Brown Gravy Sauce 1 tbsp butter 1/2 cup flour 1/2 cup warm water 1 clove garlic, minced 1 tsp ketchup 1 tsp mustard 1 tbsp Worcestershire sauce 2 tbsp apple cider vinegar 1 quart of smoked brisket drippings 1 tbsp cayenne pepper Salt and black pepper to taste Add ingredients to the smoked brisket drippings while warm and whisk briskly over simmering heat. Recipes bbq, brown gravy sauce, Food & Dining, PO Sam, Texas food
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.
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.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
JOCKO FUEL Black Friday Sale--30% off SITEWIDE and 40% off subscriptions!
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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!
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!
“here you go grandma!” LOL!!!!
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!
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?
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.
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.
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!
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?
I love these videos! They make me think of how to adjust mine. 😊
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 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.
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.
I have that same exact bowl! I use it for my popcorn habit🥣🍿 Thanks for the advice! Happy Thanksgiving🦃🍽🍾🍷🥧
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.
what will happen if you use humidifier in front of air intake in offset?
How do you clean that butcher block counter top after it soaked in raw turkey juices.
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'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!
Just purchased my solution last night! Super stoked to start smoking :)
Looks incredible! Quick question - No rest needed for the meat?
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.
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.
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'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.
Nah bro, you already showed how to smoke a whole turkey so that's what i do and it's always great
Happy Thanksgiving to you and your family!
great vid following some tips tomorrow
Did you let it rest before slicing? If so, how long?
He literally pulls it off the pit and cuts it.
You forgot the link to the food safety temps/time, just fyi. :) Turkey looks awesome though!
My bad, thanks for noting that! Fixed.
Happy Thanksgiving Jeremy and all.
Your correct!! If you say “ don’t spill” 3 times it always works- as a chef I say it professionally too 😁😁😁
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.
Nice to see something different rather than yet another smoked whole turkey video.
I love orange blossom honey. Wonder how that would go.
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
I've been looking for that time and temperature chart
@MadScientistBBQ great job Jetemy and Erica.
The solution looks like a modified Franklin pit was that your inspiration?
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?
Bro! Getting after that MOLK! Love it.
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
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.
Finding Turkey breast here in UT seems to be seasonal only. Would love it year round.
what is that table that you and Chud have?
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.
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
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
I respect the amount of Molk you keep lol I love that stuff too
Happy Thanksgiving!
Maybe I missed this:
Did you keep the temp at 200 the whole time even after the wrap?
What was the total cook time?
My mother-in-law gets these for the holidays and I have been marinating and smoking them for several years now.
So cruel Jeremy, day before thanksgiving. 😂😂😂😂😂😂 but great video brother.
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.
How about crispy skin tho? Help!
Happy Thanksgiving.
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.
I don't know if this is ever mentioned......but with aluminum foil.....the food should always be on the less shiny side....thanks
That fridge full of Jocko is beautiful
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!❤
do not see the time&temp chart ?
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.
Happy (early) Thanksgiving, Jeremy, Erica and Emma. Have a good rest of your week.
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?
Love it. Not a ton of butter. Just a stick!
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
We did just Turkey Breasts this year and never going back to doing a whole bird. So much better, less work, and cheaper too.
Best bite in bbq
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.
Wouldn’t spatchcock be better so people can have a variety?
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.
Having the carcass is the best part! If you’re not making stocks from roasted smoked bones and carcasses you are missing out!
Let me go wrap my smoking whole turkey while I watch this… (gfghdndj🤦♂️)😂😂
This looks delicious!
We deep fry turkey breast every year. The best
I noticed you’re back to using Thermapen rather than Thermopro…
Wake up and start cooking! ❤
Dude. Tomorrow is Thanksgiving. You’re just now tossing this out here? 🤣
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.
I have not had that problem. If'n you rotate it a few times over the cook its perfect.
Nice Video. Happy Thanksgiving.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I’m definitely going to mislead my grandparents 😂
haven't done a whole bird in 3 years, it's always the boneless turkey breast for my family
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
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 RUclipsr liability conundrum hits a lot where you hesitate to recommend - even with instructions - not hitting 165 at some point to ensure 100% safety.
I'm commenting at the beginning of the video. This video is a RUclips suggestion for me. AI must have known that I just did a breast on my grill. I injected it with Tony Chachere's More Spice, butter, and Franks hot sauce. The extra concoction was rubbed on it and sprinkled with Morton's Natures Seasoning. I broke the backbone away from the breast so it rested on the half inch baking pan better. Everything was bone in. I need a new smoker/grill so I used the hot/cool method. Using Texas post wood chips and B&B lump charcoal. I'm sorry, I forgot to mention that this was a 7.36lb Honeysuckle breast. After 3 hours my thermometer stuck at 150° and was covered in smoke. I pulled it off and waited 45 minutes to carve. At that time I was pissed because it had a rubbery texture to me. I gave some to a friend and he told me that I was nuts and it was delicious. I woke up hungry in the middle of the night. It is better cold than hot. I'm going to enjoy some awesome smoked turkey sandwiches over the next few days. Not to mention the skin was pretty crispy but when I heat it in toaster oven, it'll be fire. I apologize for trying to steal the moment but I'm no podcaster and if anyone sees value in what I stumbled on, I hope it helps. Now, I'm going to watch the rest of the video and give Kudos to this gentleman.
Nothing wrong with tons of buttery goodness🧈💛
Brown Gravy Sauce
May 15, 2009 Dan Acree
by Edward Southerland and Gary Carter
In John Ford’s movie, The Man Who Shot Liberty Valance, a young reporter learns that the central truth of the legend that has earned Jimmy Stewart’s character fame and honor is not quite the way the story really happened. The reporter asks his editor what he should do. Without hesitation the editor replies, “When the legend becomes fact, print the legend.” So let it be with PO Sam and his legendary spicy brown gravy barbecue sauce.
PO Sam’s Creation
The sign out front read PO Sam’s. His friends called him Po’ Sam, like the New Orleans sandwich called the po’ boy. Other folks called him just PO. As long as they went away happy after eating some barbecue with his legendary “spicy brown gravy” sauce, PO Sam was happy. And by that criterion, he was a happy man indeed.
Making brown gravy out of the drippings of beef is not new. Cooks have been doing that since cooks have been doing that, but putting brown gravy on barbecue is uncommon, and the spices and the this and that added by PO Sam to make his secret sauce makes the idea even more intriguing. The taste was something that stayed in one’s memory, a perfect marriage of fat and flavor with a smoky intensity. No three-star Michelin kitchen could have done it better.
Are you a brown gravy sauce fan, or do you think red is the only way to go? Leave a Comment and share your favorite sauce recipe or tell us about your choice for best BBQ Joint, Shack, or Stand in Texoma.
For five decades, barbecue lovers in Texoma took the Colbert exit off U.S. 69 and stopped by PO Sam’s place for a brown-gravy sauce fix. He may have had another type of sauce, but if so, no one but a stranger to these parts would ask for it. If a patron wanted sauce to take home, PO Sam would pour some into whatever container was available, from a bottle to a barrel, and figure out a price.
Over the years, PO Sam’s sauce became a link joining folks from this area with a common memory, a shared experience. Bump into someone from this part of the world in another part of the world, and if the conversation turned to food and recollections of home, someone would mention PO Sam and his wondrous brown gravy sauce.
For fifty years PO Sam retreated to a small brick-walled room behind his place in Colbert to call up whatever mystical incantations he added to the carefully guarded list of ingredients needed to make his sauce. When he died, sometime in the 1980s-he was in his eighties-the recipe for the sauce died with him. Or did it?
Several of the joints, shacks, and stands visited by Texoma Living! in our feature article “Texoma’s Favorite BBQ Joints, Stands & Shacks,” offered a spicy brown gravy sauce that they claim is a direct descendent of PO Sam’s elixir. There’s a nephew who said he learned the secrets at PO’s side, an old fellow who used to help PO Sam smoke his brisket and a cook who used to live in Colbert and said he knew the sauce by the taste on his tongue.
Unbiased, empirical testing (We tried all of them. Tough work, but someone has to sacrifice for science.) show that they cannot all be PO Sam’s famous sauce for no other reason than that all the sauces are different, sometimes not by much, but different just the same. They may be related, but they’re not blood kin.
But then who can really say what the real thing was? It has been three decades since PO Sam made his gravy, and it is hard to imagine a palate so sophisticated as to remember the nuances of his flavors today.
Love the spicy brown or hate it, it’s definitely a delicacy that one can appreciate if for no other reason than the time it takes to make. It starts with up to twenty-four hours of smoking the meat to produce the drippings; then come the flour, the water, the cayenne pepper, the black pepper, and the secret ingredients that make it special.
If you would like to make a batch of spicy brown gravy sauce the next time you barbecue, here is a recipe you could try. Is it the real true absolutely authentic thing? Who knows? You will have to channel the spirit of PO Sam to answer that question.
Spicy Brown Gravy Sauce
1 tbsp butter
1/2 cup flour
1/2 cup warm water
1 clove garlic, minced
1 tsp ketchup
1 tsp mustard
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1 quart of smoked brisket drippings
1 tbsp cayenne pepper
Salt and black pepper to taste
Add ingredients to the smoked brisket drippings while warm and whisk briskly over simmering heat.
Recipes bbq, brown gravy sauce, Food & Dining, PO Sam, Texas food
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.
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.