I don’t have the talent or equipment that Cooper Abercrombie and his family use at Bar-A-BBQ, but he taught me a LOT so I’m trying to recreate the amazing BBQ he served me. Here’s the second cook – that smoked turkey breast that changed my mind about turkey! (The first cook was the beef ribs – ) If you haven’t seen him teach me, it’s the best video Nick, Greg and I have ever made – you should watch it!
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35 Comments
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What do you think I should do differently next time?
What cooper didn't tell you is the turkey is brined. Kosher salt and water overnight
I use Brad Robinsons of Chuds BBQ recipe and it has never failed to impress. First of all that thing you cooked was barely a left side of a whole breast. We in Texas, having an H.E.B. nearby that has every BBQ meat in one open floor freezer, briskets, plate ribs, all the porks and even picanha and tritips or whatever is popular at the time like beef back ribs, on display including WHOLE TURKEY BREASTS, not that hacked up piece you used. If it comes in netting don't use it. I also take mine when it hit's about 150, put two sticks of butter, melted and wrap and put back on the smoker until it reaches around 160. It comes out perfect every time! I also save the juice from the foil, turkey flavored butter, for dipping. Pouring it out over the breast was a total waste. You can drink that stuff!
I assume they are waiting for this video to release as we all did. I hope they'll give you some feedback in the comments
New to the channel. Great stuff. What kind of warmer do you have? Thanks
It certainly looked good… but agree on the brine for next time
Great cook Al! It's the quality of your breast. I routinely buy boneless HEB turkey breast or honeysuckle (same difference), and they look exactly the same to what Bar-A is using when you're going to trim/season.Welcome to the addiction of turkey! 🤣
This looks amazing ! We need to come over again and visit these guys ❤
Mr Al if you good BIG turkey breast, check out Kevin down at The Butcher Shoppe in Fla, I got some the size of footballs (+/-), lots of pittmasters use him that's where I found him??
The turkey breast was kind of rough looking from the start. Great video, as always!
I agree with the other commenters about brining. But also, those cuts into the meat the way it was means more exposed surface which means more dried out surface. I'd try to find a better piece of turkey breast and run it again before I'd try brining it. Just my 2 cents
Howdy Al. Great video. So first the hair looks great. I mean that. Now about the turkey I'm surprised that turkey is so NOT a part of standard and bbq smoking. I started smoking turkeys about 30 years ago. Turkeys and salmon. Before I started to smoke "traditional " bbq. My grandfather first showed me how to smoke turkeys in a Kamado about 50 years ago. So I'm so surprised it's taken so long for the bbq world to catch on how great, easy and inexpensive smoked turkey can be. So great job. Have a great day and a even better tomorrow.
Hi Al, the turkey breast in TX BBQ joints are pre-brined. That is why yours was not as tender and juicy. Try that next time 😉
Nobody’s gonna say anything about the tiny whisk?
It was likely the turkey breast. Yours was thinner, which would dry out quicker. Try a shot at redemption with a larger, whole turkey breast. That thing does look delicious though!
Love the hair loss. Your red hair is gone….thank goodness. You now look human and much more credible.😂
Nice. You are the second person I have seen using a W.U.S.S. Wisk of Unusually Small Size. Please call your Unusually small wisk your W.U.S.S
Al, just to clarify, the turkey breast you used and that Cooper uses is skinless, right? The reason I ask is because I've smoked whole turkeys before, and while the meat comes out really good, the skin comes out extremely rubbery and gross! I never thought of using skinless breast and developing a bark on it.
Great job, loving the vids from England 🏴
Turkey, like most poultry, is pretty delicate. It can get smokey pretty quick, and dry even faster. I typically wrap after that first hour. That shortens exposure to smoke and convective heat.
i know you don't live in texas, but, h.e.b. here sells a very good turkey breast. maybe try a local butcher or online place. that breast started out pretty sad looking. the final product looked really good.
Thought Nick was Ed Bassmaster for a second.😂
It’s the Turkey breast you used.
What temp did you smoke the Turkey? How long did you let it rest?
I brine and inject my turkey. I've injected an entire pound of butter, 32oz of apple juice, and all other kinds of liquids mixed with fat. I'm probably going to use a tallow and butter mix injection for the next cook.
I'm glad you used real butter rather than the fake seed oil butter substitute that so many restaurants and comp guys use.
I'll either Brine or apply generous salt overnight. Turns out good and moist every time.
The bigger breasts you can get from suppliers cooks better
Al,
Even if you didn’t get the results you wanted, it is still a very fine video. I went back at looked at the Bar-A-BBQ video. That was a nice big turkey. Your turkey was small and cut up badly. Also, turkey, unlike beef, for some reason cooks better faster. Try this again with a better turkey.
Keep up the great content!👍
I think coopers was bigger, so yours took on more smoke. Also, he used a bottled 'butter'?? which is a chemical compound with garlic essence. keep working on it, Al, but dont compromise with shoddy ingredients.
I think Cooper cold smoked everything
I just prefer bone in turkey breast…the bone gives so much flavor to the meat
Did I miss what temp you were running the smoker at?
Been cooking it literally identically for a couple years now. It’s undoubtably the best way to do turkey breast. Sourcing is the hardest part and hugely hit or miss around here. Also though, some are fantastic, others not so much, seems they just vary a bit. Have tried brined vs not, the best one so far has been non, so who knows for sure.
What warmer do you use?