How long does it take to smoke a 9 pound turkey breast?
How long does it take to smoke a 9 pound turkey breast?
Place turkey breast on smoker, breast facing up. I estimate about 35 minutes per pound. Baste the breast with butter approximately once ever hour to keep the skin crispy.
How long does it take to smoke a 9 pound turkey?
HOW LONG DOES IT TAKE TO SMOKE A TURKEY? It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit.
How long does it take to smoke a 10lb turkey breast?
Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
How long does it take to smoke a turkey breast at 225 degrees?
Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F. The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer.
How long do you smoke turkey per pound?
IN THE SMOKER
- Set smoker to 240°F.
- Cook 30-40 minutes per pound. A smaller, 8 pound turkey will take about 4 hours. A larger, 12 pound turkey will take about 6 hours.
How long does it take to smoke a turkey breast per pound?
about 35 minutes
A good rule of thumb is about 35 minutes per pound when smoking a bone in turkey breast at 225°F. So in this case, a 7-pound turkey breast needs about 4 hours in the smoker.
Do you smoke turkey breast up or down?
If using a smoker, prepare it for cooking at 225° to 240°F and have enough smoking wood ready to last 3 to 4 hours or so. Place the turkey, breast side down, directly on the smoker grate. Smoke for 1 hour, maintaining the proper temperature in the smoker.
How long does it take to smoke turkey?
Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.
