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BBQ, Smoking, & Grilling

brine & temp for smoked turkey breast

biggreenmatt | Apr 8, 201408:21 AM     14

Hey all!

With Passover just around the bend, I'm looking to do something a little lighter this year- a full turkey breast is the first thing that comes to mind.

Now I've smoked turkey breast before. Typically, I brine a full double-breast (i.e.: 10+ lbs) using Ruhlman's ratios, at oh, 325F for however long it takes to get to 160F internal, usually with a fruit wood. Call it 2 hrs, 2 hrs and change.

The results I get are usually pretty good- some of the end pieces are a little dry, but the real problem is the salt level- it's always too salty, almost unpalatably so.

I'm going to go a little lower and slower this time around- say 275F, but what I'm really interested in is the brine. I'm looking for a brine recipe that'll get my big hunk of meat beautifully moist, but not ridiculously salty. If you've got a suggestion, I'm all ears- and if it makes a difference, I'll be smoking on a Big Green Egg.

Thanks!

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