Injected Turkey Breast Smoked on the REC TEC 700

[Music]hey what’s going on guys hey welcomeback to another episode of bad beats BBQand we’re gonna be hooking up a turkeybreast today okay sitting here in frontof me I got a six and a half seven poundhoney suckle white bone-in turkey breastokaywe’re gonna be injecting this turkeybreast we’re gonna be hitting it with aSPG and we gonna be hitting it with alittle rub from Oakridge barbecue okaywe’re gonna be cooking this bad boy onthe wreck Tech 700 today and she’s fullof pecan pellets okay so we’re gonna puta little pecans smoke on this bad boythe cook shouldn’t take no more than twoto three hours you can be clicking to aninternal temperature of 165 degrees okayso hey hang around watch us do the shortprep work it’s still cold with snowoutside so you know us we don’t letweather stop us from cooking outside soso hang around on watch this short prepwork and we’ll get be back for the tastetest all right guys so let’s go aheadand get this prepped up so the firstthing you notice is that the the turkeybreast doesn’t sit quite flat that’sbecause of the irregularity of thebreastbone underneath it so as you cansee right thereso what I’m gonna be doing is I’m goingto be using one of my beer can chickenholders to give it a flat bottom justpush this up in-between the turkeybreast and it should sit flat on therack okay that way it helped evencooking and won’t lay the outside of oneway or the other okay but the firstthing we’re gonna do is gonna do someinjection okay and you guys know thisbad boy this is Tony’s butter injectionand I was going to use a differentinjection however I didn’t have all theingredients that’s required Oakridge BBQsent me this game-changer injection butyou need ginger ale apple juice and acouple other things to mix along with itso we’ll do that in an upcoming videowe’re going to pour some of this into asecondary container so Iwon’t contaminate what’s in the bottleand right and we’re gonna go ahead andinject so this is the injector thatcomes with the Tonys butter injectionand we’re just going to hit as manyareas as we canturkey breasts there’s no dark meat inhere it’s all white meat so you don’twant it to dry out okay so you gonna hitthis in as many areas as possiblewithout wasting too much of itall right so now that is fully injectedwe’re gonna go ahead and get ourseasoning on okay now what I’ll be doingduring the could gonna be spraying thiswith Pam we have some butter Pamupstairs and I’m spray us with some PamI’m gonna spread the injection over theoutside that’s gonna act as our binderokay so the first rub that we’re goingto be using really using killer hogs theall-purpose rub this is like a saltpepper garlic type rub and I don’t wantto hit it too hard I just want to give alight base coat okay so we’re gonna hitit on the inside and I would havestuffed this cavity however it’s notfully enclosed so there’s no need tostuff it get on the outside real goodall rightand you’re gonna lift up the skin alittle bit and throw some under the skinalright so for our second row this isOakridge barbecue rub this is the smokeychili lime rub the one that I I love alot and we’re gonna hit this heavily onhere because I want that flavor on someof the breast meat which you can see isexposed right there and I want the skinto have a lot of flavor because we’regonna cook this probably at 275 300degrees until the internal temperaturereaches 165 degrees that way that skinhopefully it will be nice and crispy andbite through okayalright there we go alright now that wehave our turkey breasts all season upI’m gonna put in my beer can chickenrack now normally you’d put up a can inthe middle there’s a empty soda can oran empty vegetable can when you cut thetop out and these clip on top of it andyou put your chicken on top but we’regonna just use this guy just want to useit as a base to hold up our turkeyvertical okay so giving here like so andas you can see now it’s sittingperfectly vertical with no problems atall so we’re gonna move this to our rackI have a rack here so we will move thisto our rack and then we’re gonna hit itagain with some seasoning to where Imight have rub some off with my fingersand we’re gonna get it out down thewreck Tex 700 that’s already out they’rewarming up so hey come on we’ll meet youout there on the deck[Music][Music]alright guys so we’ve done with our cookafter about two and a half three hoursof this beautiful turkey breast being onthe rect X 700 it’s finally off wepulled it at a temperature of 165degrees it’s been sitting here at tenantfor about 15-20 minutes and now we’reready to cut into it but as you can seeit’s a beautiful bird it’s got greatcolor to it we sprayed it a couple timeswith Pam during the cook and like onceevery hour and so I’m hoping that theskin kind of tightened up we started outcooking at 245 degrees so that I can getsome smoke on it for the first hour andthen we increase the temperature to 275degrees for the remainder of the cookuntil the bird reached an internaltemperature of 165 okay so let’s goahead and cut into this bad boy see ifit’s juicy and see how it takes allright I got my knife and my fork herewe’re gonna cut right down this breastoh man look at you sure that is a wholelot that injection did quite a job on itwell smells fantasticalright really anxious to get a taste ofthis I’ve got some great smoke to it manyou can smell the injection you cansmell the seasoning the SPG from killerhogs and the smokey chili line from OakRidge BBQ and let’s see what we got hereoh yeahjuicy smokey great salt pepper garlicbalance from the killer hogs and thesmokey chili lime rub played a big roleand giving it some depth in somedimension the smokey chili lime rub mayhave helped with the smoky flavor alsobut the skin is not as crisp as I wouldhave liked it but it is bite through itis bite through so gotta have anotherpiece actually the skin is not quitebite through I’ll correct that it’s alittle chewy but it has some greatflavor to it manthis turkey breast is fantastic thebutter injection from Tony from Tony’sreally kept moist really kept it juicyand gave it a slight little butteryflavor but this is a fantastic turkeybreast man so the only thing I think Iwould do different is I would look likea little heat to itso I probably should have hit it with alittle cayenne pepper or took about ahalf a cup of Louisiana Hot Sauceand poured it inside of the injectionand injected that along with the butteryflavor of tony’s along with everythingelse would have made this bad boy a 10out of 10 right now it’s probably abouteight and a half out of ten butfantastic cook okay well that’s all wehave time for a thanks for joining usthis afternoon if you guys areinterested in any of the rubs fromOakridge BBQ I’ll put a link down in thedescription block you can go and checkthem boys out and then if you you knowto kill our hogs you can go to Amazonand get killer hogs they’re all-purposerub and in there are other rubs theyhave some fantastic products also andthen finally if you guys are interestedin getting a wrecked a pellet smoker andyou check out the guys at wreck techgrills comm they have some fantasticcustomer support and some fantasticgrills out there toowell that’s it I’m gonna take this meatall off the bone I shred it up stick itinto the refrigerator and make somesandwichesfor the next couple of daysbefore the weekend hits oh hey like wealways say where there’s smoke there’sfire and if it’s fire then damn it therejust might be a barbecue there as alwaysI will see you guys around the smokerman talk about juicy Jesus hmm fantastic