Looking for any recipes or tips for smoking a 6lb boneless turkey breast.

General thoughts are to inject 1oz of marinade for each pound, and smoke at 275° for approx 3hrs until temp reaches 165F. Was going to use apple and maple chips for some sweetness to the smoke.

Thanks in advance for the suggestions. Know we have a number of smoke experts here on the board.

Cajun injector—garlic/butter flavor (it’s not hot but spicy)

Slow smoke it with cherry or mesquite wood

You’re welcome 😃

Cherry sounds good. Thanks FGM!

I've never done injections myself. But I've eaten spicy butter injected turkey breast and it's been great.

When I do a super lean meat like a turkey breast, I prefer to leave the bones but if you've already got boneless, gotta piss with the d!ck you got.

I'd recommend a good wet brine to get as much water into the meat as possible.

Birds go quickly, and only take on smoke briefly. Push it too long and you get off flavors. So hit it with a good bit of smoke up front at 275 ish. I like to get the temp to spec, toss in the wood, let it chooch a bit then put the meat on. Don't add any additional smoking wood after. Hold your temps there until you get to 155-160 internal. Yeah, FDA says 165, but I take my lean bird cuts to 160 max. Remove and quickly foil, then wrap in a towel and put in a cooler. Despite the lower temp, the temps by FDA are for peaks - hit 165 for 30 seconds you're good. Hit 160 for 3 minutes you're good etc I don't know the actual numbers. Lower temps offer the same food safety if held longer. A tight foil wrap will let the juices sit with the meat and reabsorb as the fibers relax and slowly cool. I've found that at least with chickens, a slow cool is key. I've only done a handful of turkey bits, but I do a chicken about every third week, so my technique has been honed on spatchcocked chickens but should work just fine on turkey.

For wood, it's recommended to use a ligher wood like alder or apple. I use hickory and oak on the majority of my meats. I've done alder, apple, peach, cherry, and mesquite on chickens. I don't prefer mesquite. I'm doing a chicken tomorrow with lump hickory and oak charcoal and I'll be throwing in alderwood for the smoke. My favorite for poultry is peach but I couldn't find any.

Two steps.

1) Cook it.
2) Eat it.

I agree with FGM Tony's cajun injection is good

Crock-Pot with Cajun seasoning and some liquid

Inject it with pickled jalapeño juice or pickle juice.

Alder and cherry is what I use on poultry.

I’d use a dry rub and I’d make an Alabama white sauce.

All of this^ plus - be sure to smoke it over a water pan to avoid drying the meat out. it will increase the time in the smoker but give you a better result.

The trick is getting them lit properly and then there's always a chance the draw will be tight.

Inject with peach and pickled jalapeno juice,50/50.Two hours at 300 over mesquite then wrap til internal temp is 165

Throw them away and get some beef.

Smoked a chicken last night. Wet brined for 22 hours (too long) spatchcocked and put on the kamado smoker at 280.

Set an alarm and once the boob meat hit 155, foiled and toweled it, and put it in a cooler. Thighs probed 168, so everything was well done.

Put it all in a mixer bowl under my countertop mixer and smashed into shredded chicken. Ended up pretty salty. I wasn't planning on brining that long, 8 hours is plenty

Or pork... either way it'll be much better.