Buck Hollow Sporting Goods - click or touch to visit their website Midwest Habitat Company

Coleman electric smoker

muddy

muddy

Well-Known Member
Came across an electric Coleman smoker in my dads stuff and tomorrow I'm going to try my first run at smoking some turkey breast.

I know he hadn't used it since Thanksgiving for the turkey then so I'm not planning to adjust any of the settings. I believe it's set on "medium" on the thermostat. Any idea on how long it should take for 2 boned out turkey breasts?

I've been told to use apple chips (which I've got) and to cook until middle temp is about 280 on the breast. Now, I'm cooking AND smoking at the same time, should I add the chips right away or wait awhile? Any suggestions welcome.
 
Did you brine the breasts? I've found it makes ALL the difference. Since I soak the turkey in brine for 2-3 days, a little late now, but you could always postpone the smoking part.

Turkey brine:
2 gallons of water
1.5 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

I'm currently eating on a turkey I smoked with apple wood for 4 hours after it was in brine for 3 days in the fridge. I shared some at work earlier in the week to rave reviews. I have a Brinkman smoker with an electric element, no heat settings, just plugged in or not.

I like to cover the turkey with bacon while smoking. ;)

On whole birds, they say to "test the looseness of the leg joint". 280°F seems high to me. Pasteurization is around 170°F and 212°F is boiling. Either of these lower values for internal temperature should render the food safe for consumption.
 
Last edited:
No brine or anything, just wrapped it and throwing it on the smoker. Not really sure how I'd brine it now except to unwrap the bacon and delay everything till next week.
 
muddy said:
No brine or anything, just wrapped it and throwing it on the smoker. Not really sure how I'd brine it now except to unwrap the bacon and delay everything till next week.
Click to expand...

They sell brine injection kits.... Essentially huge hypodermic needles, but I don't think it has the same effect as letting them soak.

If you don't brine, all the more reason to keep the temp lower than 280° IMO. Last thing you want is to dry it out/toughen it up.
 
I agree, if I back this all up I'll soak it. Nothing beats a good soak for a brine or a marinade. Lower temps and paying attention to it should hopefully keep the drying out to a minimum.
 
Definitely add chips right away. Most of the smoke penetration is in the beginning as when meat cooks, it tightens up and looses it's ability to take in the smoke. I've heard when meat gets to about 140 degrees is when it stops taking the smoke in (that was for brisket, so may be a little different for turkey breast). Apple wood and bacon....yum! I agree with pulling it out at a lower temp. Turkey tends to get dry.
 
Thanks HorseDoctor, that is an awesome site. We'll see how the bird comes out, been in the smoker for a hour n half now.
 
Another trick my dad taught me was to add Sprite or 7-Up to the water to add to the moisture and a little flavor.
 
You must log in or register to reply here.
Top Bottom