What do you think I should do differently next time? Watch kzread.info/dash/bejne/c4Cn2sprgJS6oZM.html next!

@aarongarces6483

2 ай бұрын

Was the turkey brined? The cut of meat and it not being brined might be the reason it wasn't as tender or juicy

@Fatboypool

2 ай бұрын

I cook at 300 and get better results. After about 5-6 times I have it down cold. It’s simple, don’t over think it. Practice is all it takes. Nice video! Thx Edit: the carryover idea isn’t the best. I get better results at 300 and a hot hold of 165-170(but not for a long time) I cook it usually just before serving. Other proteins do better in a long hot hold.

@brisketwizard8004

2 ай бұрын

I think a bigger turkey breast would be more tender (less apt to dry out). My local HEB grocery store here in Texas has them at about 5 pounds. Any time I smoke briskets/ribs, I throw on a 5 pound breast. I use the same technique but with plain unsalted butter. everybody loves them. Will have to try garlic butter. You can order large breasts from many of the online meat suppliers.

@danielploy9143

2 ай бұрын

We can’t suggest what you would do differently, this video did not mention temperature, smoke intensity, stack setting, fire wood placement / oxygen control. Are you gonna do a video on the PORK ribs showing the steps left out on this video?

@cliffmurrey3372

2 ай бұрын

I’d start off with a different, better, more like theirs cut of protein. Everything else you pretty much did. The protein can make a big difference

I love putting the butter to melt on the smoker. It also incorporates some smoke flavor. I do it all thr time with my marinades and glazes

@BehindTheFoodTV

2 ай бұрын

Smart man!

This looks amazing ! We need to come over again and visit these guys ❤

@BehindTheFoodTV

2 ай бұрын

Do it! PLEASE come to North Carolina!

Great job, loving the vids from England 🏴󠁧󠁢󠁥󠁮󠁧󠁿

@BehindTheFoodTV

2 ай бұрын

Thanks Jim! I've got a nice little following from across the pond - appreciate your support!

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!👍

@BehindTheFoodTV

2 ай бұрын

Thanks, Ben. I've identified a few areas to fix and that's one of them. I appreciate your kind words and continued support!

@CH-ec5on

2 ай бұрын

Could do a revisited with this one. Ans now since it’s out the cowboy cookie with the smoker and wood fired oven. The regular oven is already been shown to be a good option.

@BehindTheFoodTV

2 ай бұрын

@@CH-ec5on 1 week from today 😉

@CH-ec5on

2 ай бұрын

Awesome!😎

Love your content. Amazing these Texas BBQ joints treat you like family, and open up their playbook to you, not holding anything back. I am definitely taking notes (Especially coming from living and smoking meats in KC for most of my adult life) LESS IS MORE! I think your meat selection is the difference here. Bar A's turkey breasts, bigger and cleaner. (Still came out worth eating! :)

@BehindTheFoodTV

5 күн бұрын

Thanks! I figured it out a few weeks later: Bar-A-BBQ Spare Ribs & Turkey - TAKE TWO! Redemption or Fail? kzread.info/dash/bejne/i4mAqpl7mpXFlbw.html

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.

@BehindTheFoodTV

2 ай бұрын

Thanks, Victor! I'm starting to become a convert!

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!

@BehindTheFoodTV

2 ай бұрын

Sounds amazing! And Brad is an awesome cook!

New to the channel. Great stuff. What kind of warmer do you have? Thanks

@BehindTheFoodTV

2 ай бұрын

Thanks and welcome! This is the warmer I use (not a sponsor - I paid for it but this is an affiliate link to Amazon) - emv4.me/VevorWarmer

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.

@BehindTheFoodTV

2 ай бұрын

I think I definitely cooked it too long. Working on the redemption video plan now!

I’d probably save some of that liquid gold to pour over the slices instead of just on the outside where it mostly looked to run off onto the board … think of it like a gravy added after slicing As they say, practice makes perfect

@BehindTheFoodTV

2 ай бұрын

Good idea!

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.

@BehindTheFoodTV

2 ай бұрын

I'm going to figure it out - I'm committed! So watch for a redemption video hopefully soon!

Do you have a warmer recommendation for home use?

@BehindTheFoodTV

15 күн бұрын

Hey sorry for the late reply. Here's the one I bought: emv4.me/vevorwarmer

Did I miss what temp you were running the smoker at?

@BehindTheFoodTV

2 ай бұрын

I didn't mention it? Sorry about that - this whole cook was rocking at 275°F the whole way the turkey and ribs were on. The beef rib started earlier with a cold smoke (that video was last week).

I'm ready to try this. Just wondering why you didn't use the Phase garlic butter like they do?

@wcneathery3100

2 ай бұрын

Becase Phase is made with highly oxidative seed oils😊

@David-burrito

2 ай бұрын

Actually, Phase is predominantly soybean oil, surprisingly few additional ingredients. Not sure how toxic it is when used as a wrapping liquid, but I'm not disagreeing with you. It's definitely not real food.

@wcneathery3100

2 ай бұрын

@@David-burrito soyoil is highly oxidative seed oil just as corn oil, canola oil, sunflower oil etc.

@Bambino50301

2 ай бұрын

I agree it's not great and I have never used it. Just assumed when trying to recreate a cook and flavor profile, you would use the same.

@David-burrito

2 ай бұрын

@@Bambino50301 I agree with that and try to do the same also. But that hunk of turkey looked like it was butchered with a chainsaw.

What Warner are you using to hold?

@BehindTheFoodTV

2 ай бұрын

I ended up buying this one after testing a bunch of them. Good price performance IMO. HTTPS://emv4.me/VevorWarmer

I'll either Brine or apply generous salt overnight. Turns out good and moist every time.

@BehindTheFoodTV

2 ай бұрын

Cooper's turkey definitely came pre-brined (I asked him after this cook) - so I'm going to make a redemption attempt soon!

The turkey breast was kind of rough looking from the start. Great video, as always!

@BehindTheFoodTV

2 ай бұрын

Thanks - you're right I don't think this Wild Fork turkey breast was the way to go.

What temp did you smoke the Turkey? How long did you let it rest?

@BehindTheFoodTV

2 ай бұрын

Smoked it to 165 - definitely too far. It rested for about an hour in a 150°F warmer.

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

@BehindTheFoodTV

2 ай бұрын

Great thoughts. I feel like I HAVE to do another attempt, right?

@johnc2144

2 ай бұрын

Yes sir, I would think so. As surprised as you were with their turkey, it's definitely worth another shot. By the way, I love your videos

@BehindTheFoodTV

2 ай бұрын

@@johnc2144 thanks!

Damn. Now you and Nick gotta come back to Houston 😂.. great video yall...

@BehindTheFoodTV

2 ай бұрын

LOL that seems to be the verdict! I'm going to try one more time for redemption and if that doesn't work I'll let you know when I'm on my way!

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 ;)

@BehindTheFoodTV

2 ай бұрын

I think that's definitely something I am going to change next time!

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

@BehindTheFoodTV

2 ай бұрын

Good news - I texted with Cooper and he gave me some tips for improving on this. Redemption attempt coming!

It certainly looked good… but agree on the brine for next time

@BehindTheFoodTV

2 ай бұрын

Yup. I called Cooper and it turns out what he buys is pre-brined. Redemption video coming!

What warmer do you use?

@BehindTheFoodTV

2 ай бұрын

I use this one (not a sponsor I paid for it but this is an affiliate link): emv4.me/VevorWarmer

@TJ-tb3xm

2 ай бұрын

@@BehindTheFoodTV Nice! Thank you! I am assuming you would recommend?

@BehindTheFoodTV

2 ай бұрын

@@TJ-tb3xm yessir - I promise I wouldn’t have given you the link if I didn’t like it 😉

@TJ-tb3xm

2 ай бұрын

@@BehindTheFoodTV Ha! Lol..thank you, sir!

H-E-B Turkey Breast is the best to use.

@danielploy9143

2 ай бұрын

Yes they have some nice big breast. I love big breast and I can not lie…

@BehindTheFoodTV

2 ай бұрын

Sure - just rub it in that there are no HEBs in North Carolina!

@BehindTheFoodTV

2 ай бұрын

Daniel is my hero :-)

Turkey's one of those meats that could benefit from a water pan.

Thought Nick was Ed Bassmaster for a second.😂

@BehindTheFoodTV

2 ай бұрын

LOL

That looks like the butterball turkey breast and you took the netting off of. I’ve have pretty good success with leaving it wrapped in the net, and doing everything else the same

@BehindTheFoodTV

2 ай бұрын

It was a Wild Fork breast - I'm working on sourcing a better one for me redemption attempt!

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.

@BehindTheFoodTV

2 ай бұрын

Can you guys just please open some HEB stores in North Carolina? I mean we've got Buccees so why not HEB right?

I'm glad you used real butter rather than the fake seed oil butter substitute that so many restaurants and comp guys use.

@BehindTheFoodTV

2 ай бұрын

Thanks - I just feel like it's better for all of us. I hope that's not why it wasn't as good though........

@wcneathery3100

2 ай бұрын

@@BehindTheFoodTV No the butter had nothing to do with it. I think the smaller breast handicapped you.

I think Cooper cold smoked everything

@BehindTheFoodTV

2 ай бұрын

He did the big cuts (briskets, beef ribs) but the pork ribs and turkeys went on after the cold smoke. But......I think I figured out what I did wrong so stay tuned for the redemption video!

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! 🤣

@BehindTheFoodTV

2 ай бұрын

Thanks! Man I wish we had HEB here in North Carolina!

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??

@BehindTheFoodTV

2 ай бұрын

Thanks for the tip!

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!

@BehindTheFoodTV

2 ай бұрын

I think that's definitely part of the formula. Working on the redemption video plan now!

@mattvangampler7508

2 ай бұрын

@EatMoreVegans looking forward to the post!!

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.

@BehindTheFoodTV

2 ай бұрын

That's correct. If you're getting rubbery skin you're going to want to start dry brining your turkeys, and finishing them at a higher temp. The master of BBQ whole turkeys is James from Smoking Dad BBQ - check him out!

@tdtommy196

2 ай бұрын

@@BehindTheFoodTV thank you! I will definitely check his channel out!

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.

@BehindTheFoodTV

2 ай бұрын

Fat is flavor, right? But Cooper didn't inject so I'm not going to. I think his turkey was probably pre-brined though so I'll change that in the redemption video!

@jallen717

2 ай бұрын

@EatMoreVegans Yeah I definitely think it was brined

It’s the Turkey breast you used.

@BehindTheFoodTV

2 ай бұрын

I think that's definitely part of it. Working on getting a bigger one to make my redemption video!

What cooper didn't tell you is the turkey is brined. Kosher salt and water overnight

@BehindTheFoodTV

2 ай бұрын

Yup. That and a couple of other things - redemption video in the making!

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

@BehindTheFoodTV

2 ай бұрын

I love this so much!

Love the hair loss. Your red hair is gone....thank goodness. You now look human and much more credible.😂

@BehindTheFoodTV

2 ай бұрын

Thanks. I wish my girlfriend agreed with you - she misses the red hair!

@heatherl9247

2 ай бұрын

You always looked human & a very handsome human at that. I do miss the red hair!!

@BehindTheFoodTV

2 ай бұрын

@@heatherl9247 I love you sweetheart