Get 25% OFF all other ChefsTemp products using code: WILSON25 at
Edited by and featuring Bradley Robinson @ChudsBbq
Stuff I use and where to buy it
Al Frugoni Grilling Salt –
Nitrile gloves
Thin glove liners –
Thermometers – ChefsTemp Final Touch X10 –
Diamond crystal kosher salt –
Black pepper –
Garlic powder –
Cotton gloves –
Stainless steel pans (Gastronorm pans) –
Filming equipment
Camera –
Microphone –
source
Related posts
39 Comments
Leave a Reply Cancel reply
You must be logged in to post a comment.


Nail temperatures with ChefsTemp – Get 25% OFF all other ChefsTemp products using code: WILSON25 at https://www.chefstemp.com
Dave, love the collabs with Brad I think he turned me onto your channel and I am glad for that. Your two channels kick a$$!
What temp did you have the toaster oven on?
Best BBQ Turkey is at Lockhart in Dallas.
God god please do not mix poultry & honey together then call it Texas style anything.
Gr8 job brother. Gr8 to see you in the west-world -Str8
Great team.. got a laurel and hardy feel lol
Welp……. found my Thanksgiving main course. Thanks Dave!
So cool to be able to cook for the great Bradley Chudd. The turkey looked fabulous.
Did you say that you pulled it at 150? Thank you! @WilsonsBBQ
Turkey breast is about $8/pound in Wisconsin.
Every time I see an HEB brand I belt out a loud “HEB BABYYYYYYYYYYYY”. thank you
crispy skin turkey breast?
Man, i wish i could get them in Michigan too.
Play video is always. I asked the same question about pre-brined meats. I’m glad you did a video on it. I too treat it just like it’s not already in a bath of salt. I do not fry again though. I hope you’re doing well and enjoy your time in Texas.
Is the chubs off set available to buy in the uk
Make up some potato rolls and make turkey sliders, that is how I do it. Mashed taters and a splash of gravy with a slice of cranberry sauce. The good kind that looks like the inside of a can.
We need a Presidential Executive Order to make H-E-B a nationwide market. Texas should no longer have a stranglehold on BBQ cuts. Am I jealous? Hell Yah, I am! 😤
Hi Dave, What could I use as a substitute for butter doing this?
You should have an outro after asking people to like/comment/subscribe.
I always go to do it but then the video ends and I don't get chance! 😂
lovin brad as your camera guy
Question: salted or unsalted butter? Guess: unsalted
I love how I just smoked a turkey breast this past weekend on my Weber kettle (for 🇨🇦 Thanksgiving) using techniques learned from watching both of your videos and now here are the two of you smoking one yourselves. Cheers to you both.
That looked great Dave. Will try your tip on pulling it at 150F, as I've been going to 160F and it's on the dry side. Turkey was probably the biggest surprise( in a good way ) of my trip to Austin. While at Franklin's I decided to get a couple of slices with my tray. It was amazing!
Hear me out….. skip the honey and use real maple syrup.
Great video Dave. Can’t wait to try this next week as a trial run again before Thanksgiving The nuanced information at the end of the video between you and Brad was invaluable! Thanks again!
I live up in Wisconsin, and I can't find these big turkey breasts anywhere. If anyone has any suggestions where I could get some, online or wherever, I'd be all ears!
You don't have to brine a turkey if you use chef Jaque Pepins ballotine/galantine deboning process. It is absolutely amazing and every piece of the bird stays moist. Plus it's no waste. You can use the technique on any bird even quail lol.
The smoked turkey breast is what I find myself BBQing most often, so good, so easy. Tried it with honey added to the wrap a couple weeks ago as well, can confirm, is bomb.
That is a beautiful turkey breast, holy crap.
What’s your thoughts on adding this to a Christmas dinner?
Not sure whether to do it this year.
Looks amazing. Sadly fresh turkey of any sort is hard to find around here outside of holiday season… Cheers for the vid 🙂
move to texas!
Whatever you do, don’t buy Butterball boneless breasts. I’ve tried three times and every the butchery was so bad they were unusable. It’s like a bunch of trim pieces stuffed into a net to make it look like a whole breast.
Where is the smoke ring?
Another killer video Dave, for the algorithms bay bay!!!
Nice cook. How often do you go to Texas a year nowadays?
The best sandwich in the world is smoked turkey, bacon, and roast beef on toasted seven grain bread with lettuce, tomato, and mayo.
Love Chud rub love turkey great video as always keep them coming catch up soon