Love it! We actually use this method to cook turkey breasts all the time - and slice them up for lunch meat. That hot hold with the 150F target IT has changed turkey for me forever!
i used to do long rests in the cooler but the oven / holding oven at a lower temp is way more stress free at keeping everything safe and tasty agreed 100%
Even though Smoke North is geographically closer to me in Michigan, the Goldees smoker is quite a bit more affordable - even with shipping. Canadian steel must be more expensive?? Those are the two smokers I am most interested in.
Great video and happy holidays. I thought you were going to say sous vide it while driving. I was like got to see this sealed container. Be safe and keep them coming.
Great video, I was worried about smoking my turkey this year due to timing but if I can get it ready ahead of time then bring it back up to temp with sous vid with out losing any quality thats a game changer!
I would go double indirect 300f to burn cleaner smoke for poultry. The kj makes it easier to burn fresh herbs and get the flavour on the turkey so I might toss some bundles into the ash drawer
Another great one James…. and love how you mention sous vide… I do sous vide in fits and starts, it is a very useful tool/technique and so simple…. BUT, if we can put a man on the moon, why can’t RUclips get aromas to us viewers?!?!…. LOL!! Thanks for sharing your skillset and passion….
Turkey breast is the best way to go. Could you let me know the brand you use for your meat injector. It seems like a well made one. Merry Christmas to you James and your family. Thank you for all of the video's and information you provide.
I picked it up to replace a cheaper Amazon one that the needle broke off after a few uses. This is also from Amazon but was rated better it’s called the spit jack. SpitJack Injector - amzn.to/3OlYXJi
We are pretty close in our methods. I've been smoking 20+ # whole spatchcocked turkeys for 7-8 years now on my WSM. I do brine them as well, but do not use buttermilk (next year will try it though). Brining makes a huge difference. I pull them off at ~160 wrap them up in double foil & 2 old beach towels. then into my super insulated cooler to travel ~1 hour away. The skin is toast (rubbery wet from the wrap) but the meat is GREAT! I feel that the salt brine will kill just about anything and because of the immediate wrap and placement in cooler, it will rise the 5 degrees while in transit. I've tried the injection but didn't think it was worth the mess; BUT I didn't create the "pocket" as you did. Will try that next year. Not understanding how you kept the skin crisp though? The wrap & cooler create a lot of steam.
Must of read my mind James. I doing turkey breast on Christmas Eve for family dinner. I have to do long hold because of family dynamics with people wanting to eat late and I wanting to be done cooking outside by sundown. From your video it appears that your turkey breast were not pre brined like a Butterball turkey roast. I want to be careful with how much salt is on the breast. I will do the butter with herbs to inject right before I cook. I still trying to decide if I do a rotisserie cook and try to get the drippings for gravy or just put the breast on a grate with a pan underneath with a bacon weave on top. ..
So are you saying that per a safe cooking hart that you showed, cooking to 145 internal, after 14 minutes at that temperature, I’m assuming in a resting position, those same bacteria that may be present will die off like that at 165? If so, incredible
Hey James, at ~2:25 say add half a cup of Diamond Crystal Kosher salt, then you say it it 30% less salty BY WEIGHT. Au contraire... It is 30% less salty BY VOLUME. So yes, a half cup of DCKS will be less salty than standard table salt, but 100 gm of DCKS will be exactly as salty as a 100 gm typical table salt. Salt is salt (sodium chloride). DCKS is processed to result in large flakes vs. small crystals, so a half cup of DCKS isn't as densely packed as a half cup of typical table salt. I commend you for busting the myth that 165 is the one and only safe temperature for turkey (and chicken). I studied the table a little and see that % fat is a factor, but putting that aside (as you did), I have a question. With carryover cooking, the internal temp always rises. A breast that is taken out of the oven at 150 will probably carry-over cook to 155 and stay there for at least 5 minutes. According to the USDA table, those five minutes are enough to finish killing bacteria. At ~5:35 you conclude by saying that "because we know that we're going to have a hot hold" that 145 is going to be safe. Maybe 145 needs that assurance , but at 150 I would say the carryover cooking itself will do the trick. A hot hold is needed for your use case but even for a regular meal, I doubt that anyone will have everyone sitting at the table waiting for the instant the bird hits the desired temp and Smoking Dad runs from the smoker to the table in 30 seconds with the turkey. Long story short -- cook to 150 and carryover cooking and doing other last-minute meal prep will be enough time to avoid all doubt.
Love it! We actually use this method to cook turkey breasts all the time - and slice them up for lunch meat. That hot hold with the 150F target IT has changed turkey for me forever!
i used to do long rests in the cooler but the oven / holding oven at a lower temp is way more stress free at keeping everything safe and tasty agreed 100%
Thanks for the video. Are you planning on trying the goldee's smoker?
Even though Smoke North is geographically closer to me in Michigan, the Goldees smoker is quite a bit more affordable - even with shipping. Canadian steel must be more expensive?? Those are the two smokers I am most interested in.
That is a great recipe. I buy smoked turkey breast for deli sandwiches, about time that I make my own. Merry Christmas James.
Merry Christmas
Great video and happy holidays. I thought you were going to say sous vide it while driving. I was like got to see this sealed container. Be safe and keep them coming.
Haha that would be fun to try lol
@ ooo not sure I would try that in the wife’s car but for sure not mine. Time to rent a car. Be safe
Great video. Did you ever do a video on tips to light you Kamado in freezing temps. Having issues with propane freezing while lighting the charcoal?
Oh the tanks hate the cold. Keep them either in the garage or house for better performance. Have an updated winter tips and tricks Jan 5
Great video, I was worried about smoking my turkey this year due to timing but if I can get it ready ahead of time then bring it back up to temp with sous vid with out losing any quality thats a game changer!
I’d toss these in sous vide 145-150 and hold for as long as needed
Yummm! I think next year I’m doing Turkey breasts for thanksgiving instead of whole turkeys. Thanks James!
These definitely travel better than a whole bird with skin on
@ Great point!
I've never tried just turkey breast on my Kamado Joe before, but this video has me inspired to give it a try.
@@wesleydrew9242 go for it!!
I would go double indirect 300f to burn cleaner smoke for poultry. The kj makes it easier to burn fresh herbs and get the flavour on the turkey so I might toss some bundles into the ash drawer
Another great one James…. and love how you mention sous vide… I do sous vide in fits and starts, it is a very useful tool/technique and so simple….
BUT, if we can put a man on the moon, why can’t RUclips get aromas to us viewers?!?!…. LOL!!
Thanks for sharing your skillset and passion….
I wish there was a way to share more of the experience with people watching for sure
Turkey breast is the best way to go. Could you let me know the brand you use for your meat injector. It seems like a well made one. Merry Christmas to you James and your family. Thank you for all of the video's and information you provide.
I picked it up to replace a cheaper Amazon one that the needle broke off after a few uses. This is also from Amazon but was rated better it’s called the spit jack. SpitJack Injector - amzn.to/3OlYXJi
@@SmokingDadBBQ I just ordered the Pulse injector. It should be just right for me. Thanks..Merry Christmas to you and your family James..
Great hoodie! I needed a double take not seeing red flannel.
😝
I noticed you got a spit Jack injector. I have mentioned it to you several times. I love mine. How do you like it?
I like it. I got it after my last one needle snapped off in the food
We are pretty close in our methods. I've been smoking 20+ # whole spatchcocked turkeys for 7-8 years now on my WSM. I do brine them as well, but do not use buttermilk (next year will try it though). Brining makes a huge difference. I pull them off at ~160 wrap them up in double foil & 2 old beach towels. then into my super insulated cooler to travel ~1 hour away. The skin is toast (rubbery wet from the wrap) but the meat is GREAT! I feel that the salt brine will kill just about anything and because of the immediate wrap and placement in cooler, it will rise the 5 degrees while in transit. I've tried the injection but didn't think it was worth the mess; BUT I didn't create the "pocket" as you did. Will try that next year. Not understanding how you kept the skin crisp though? The wrap & cooler create a lot of steam.
Any chance you could do a video on transporting a joe safely? Moving soon and I’m terrified of breaking my investment.
What about family who voluntold yo for a whole turkey and they are about an hour away? Lol what do you recommend for traveling whole turkey?
Must of read my mind James. I doing turkey breast on Christmas Eve for family dinner. I have to do long hold because of family dynamics with people wanting to eat late and I wanting to be done cooking outside by sundown. From your video it appears that your turkey breast were not pre brined like a Butterball turkey roast. I want to be careful with how much salt is on the breast. I will do the butter with herbs to inject right before I cook. I still trying to decide if I do a rotisserie cook and try to get the drippings for gravy or just put the breast on a grate with a pan underneath with a bacon weave on top. ..
What wood did you smoke the turkey breast with?
I only have oak and cherry and used oak for this
So are you saying that per a safe cooking hart that you showed, cooking to 145 internal, after 14 minutes at that temperature, I’m assuming in a resting position, those same bacteria that may be present will die off like that at 165? If so, incredible
Yes that’s what the fda chart is saying
Hey James, at ~2:25 say add half a cup of Diamond Crystal Kosher salt, then you say it it 30% less salty BY WEIGHT. Au contraire... It is 30% less salty BY VOLUME. So yes, a half cup of DCKS will be less salty than standard table salt, but 100 gm of DCKS will be exactly as salty as a 100 gm typical table salt. Salt is salt (sodium chloride). DCKS is processed to result in large flakes vs. small crystals, so a half cup of DCKS isn't as densely packed as a half cup of typical table salt.
I commend you for busting the myth that 165 is the one and only safe temperature for turkey (and chicken). I studied the table a little and see that % fat is a factor, but putting that aside (as you did), I have a question. With carryover cooking, the internal temp always rises. A breast that is taken out of the oven at 150 will probably carry-over cook to 155 and stay there for at least 5 minutes. According to the USDA table, those five minutes are enough to finish killing bacteria.
At ~5:35 you conclude by saying that "because we know that we're going to have a hot hold" that 145 is going to be safe. Maybe 145 needs that assurance , but at 150 I would say the carryover cooking itself will do the trick. A hot hold is needed for your use case but even for a regular meal, I doubt that anyone will have everyone sitting at the table waiting for the instant the bird hits the desired temp and Smoking Dad runs from the smoker to the table in 30 seconds with the turkey. Long story short -- cook to 150 and carryover cooking and doing other last-minute meal prep will be enough time to avoid all doubt.
100%. Cheers
Those are some delicious looking turkey breasts! Great video, James!