Wanted to do a quick smoke today so I fired up the offset with some lump mesquite charcoal and pecan splits from my trees. Did a salt and pepper turkey breast and some pork belly burnt ends. Rubbed a boneless turkey breast with kosher salt and course black pepper. Smoked for 2 hours at 225 then wrapped in paper and foil with a stick of butter and let it go another hour and a half. Pork was coated with a pork rub and garlic and smoked the same temp for three hours then cut up and coated in Sweet Baby Ray's and Bachan's Japanese BBQ sauce and smoked another 2 hours. Both turned out just right.

That's some of the best looking turkey I have seen in a very long while.

Oh man that looks delicious

That looks beautiful. Just beautiful.

That all looks great!

Greatness

Yes sir ,

x2 Great job on that!

Man that looks great

Nicely done!

Sliced some of the cold burnt ends up and wrapped them with carrot, cilantro, cucumber, fresh japs, kewpie mayo, chili oil and some Sriracha for a Bahn Mi style wrap. Man it was good.

That wrap looks like it is bursting with great flavor

That looks great.

Do you monitor the temp on the turkey breast or just assume 3 1/2 hrs at 225 is good?
Thanks

I've done it enough to know. The only thing I stick a temp probe in is whole turkey.

TexFlip, just curious about butcher paper and foil wrap. I’ve been wrapping in only foil.

Same question. I am cooking this tomorrow!!! I did buy the paper and was going to follow recipe exactly.

The paper will keep the skin from getting chewy and keeps the bark crisp vs wrapping in just foil. Paper alone won't hold in the butter.