Looks tough to me

@brgable

3 жыл бұрын

Perfectly cooked.

@JahisLovePsalms

3 жыл бұрын

I thought so too but once he showed it up close you can see that it wasn’t.

@426superbee4

3 жыл бұрын

@@JahisLovePsalms just looks like it was

@Forevertrue

3 жыл бұрын

Just my opinion, you don't want it falling a part like brisket for Turkey sandwiches.

@426superbee4

3 жыл бұрын

@@Forevertrue i do i want it fall off the bone. Then you know is tender for sandwiches. You don't even have to use a knife, Its so tender and juicy, it fall apart ! IF YOU HAVE TO USE A KNIFE ON IT ! >>> ITS TOUGH !

As a Texan, I must say I love your dedication to the craft! The Q looks amazing! Keep it up!

Great job! I have tried this recipe several times and it really works. Your video is simple to follow and your explanation is right on the target. Howdy from Texas!!!

Did this yesterday following method above - it was awesome!! Definitely doing it Christmas Day

Perfect timing, I am going to be doing this on Thursday for Thanksgiving meal!

I like the taking the skin off part. I tend to be obsessed with trying to get bite through skin. This way you can concentrate on the flavor of the turkey.👍🏻

As a BBQ smoker from Texas... looks great!

Looks awesome! Gotta give this a go!

Looks great! IIRC Franklin dredges it through clarified butter when serving at the restaurant. 👌

One of the best bites in BBQ if done correctly

Thank you for the video, the clear close ups of the meat & the FAHRENHEIT! “Google it, or get over it” that’s hilarious- I’m tryin this turkey TONITE

@WilsonsBBQ

3 жыл бұрын

Thank you for watching!

@JD2ndcity

3 жыл бұрын

Worst bit of the video.

Unreal bro you killed it!

I'm impressed! Im a Texan and a long time pit smoker. You have to come for a visit! Great job

@WilsonsBBQ

3 жыл бұрын

Deal!

Looks great! Doing one today!

Love it, looks great! So cool Texas BBQ is infiltrating Great Britain! Great site!!!

Quality stuff mate. I’m absolutely trying this

@WilsonsBBQ

3 жыл бұрын

Cheers for watching mate. I appreciate it. Definitely give these a go - quick and easy, and plenty of leftovers

Looks awesome, Dave! I'll be trying this tomorrow on my new Cactus Jack, along with a bit of rolled brisket and boneless lamb joint to see how it turns out. It's a whole frozen turkey crown though, hope it defrosts in time! will remove the skin as you say, and try a 6% overnight wet brine... 🤠😎

Looks awesome

Great video. Pull a little sooner like 150-155. Check time and temp tables to be sure but if you’ve been in that range long enough you are good.

I love you man keep going because you have a lot of skills and experience 🙂

Looks amazing 🤤🤤🤤🤤

Looks amazing!!

@WilsonsBBQ

3 жыл бұрын

Thank you for watchingn

Nice job Dave.

Looks like the turkey turned out fabulous!

That’s one weird Texas accent.

@sherizebennett5324

3 жыл бұрын

😂

@millionairetee2693

3 жыл бұрын

😂😂

@sycgolf1

3 жыл бұрын

😂😂😂

@williamjames914

3 жыл бұрын

😂😂😂😂

@BigDaddysPlati

3 жыл бұрын

He’s from Manchester, Texas

Best recipe I love it

this looks good

Great video!

I’m gonna try this recipe out. I’m gonna get two Brest like he did but I’m going to wrap bacon on one of them to see if it will help put more moisture back into the bird because turkey can be on the dry side. But this guy did a wonderful job.

@millionairetee2693

3 жыл бұрын

INJECT THE TURKEY ALWAYS MATTER A FACT BRINE AND INJECT IT

Great video! Try a brine for the turkey next time you have a chance. Poultry doesn't have much fat to render, so a brine really holds in moisture adding to tenderness. Made all the difference in my cooks.

@wonkavator3359

Жыл бұрын

Not necessary for this recipe. Ive made it for years.

Love the vid cant wait to catch up on all you're vids. Keep them coming ..mate...sir..

@WilsonsBBQ

3 жыл бұрын

Thank you! Thank’s for watching!

@ericd.4460

3 жыл бұрын

Same, today is the first time that he popped into my feed. I live in Texas, I worship at the altar of Aaron Franklin, AND I love Brits, so I'm like HELL YES, sign me up, where's the button, I want to hit the button!

Great cook brother! Turkey looked perfect 👌 just subscribed ya looking forward to your future cooks 👍 thanks for sharing, have a great one, stay safe!👍👊🍻

@WilsonsBBQ

3 жыл бұрын

Thank you! I appreciate that a lot!!

Good Job,Looks Good.

Liked and subscribed. Keep at it bro, I think that you will go far. Texan new fan here, I love me some Brits.

@WilsonsBBQ

3 жыл бұрын

Thank you so much! Really appreciate that!!

Looks fantastic. I’m smoking up some honey glazed turkey breasts today.. so I’m on a binge right now haha

Awesome video again

@WilsonsBBQ

3 жыл бұрын

Thanks again!

Great job bro..

Saludos from Texas brotha!!!! Keep mastering your craft and using FREEDOMHEIT !!!!!

Looks awesome.. could you tell me At what temp you took the bird off to wrap? 140ish???

that cutting board needs some serious love

Looks good

Question, please - what ratio of water and apple cider vinegar did you use? Thakns!

Wonderful

😮 I like it! ❤

That looks real good, I am doing the same but with some of Meat Chruch's Holy Cow rub tomorrow. hoping for some great results because I do boneless, skinless chicken breasts the same way.

Pretty good. I like smoking some butter along side with some pepper and paprika. After you slice, each slice gets a dunk in the smoked butter as you plate it for even more goodness ;-)

Hooray for Fahrenheit!

It’s funny cause,all the TX Brisket tutorial videos are dudes from the UK. Awesome

@davemarshall9925

11 ай бұрын

birds of a feather.....

Subbed up bro. Full support. Looks great!!

@WilsonsBBQ

3 жыл бұрын

Thank you man! Really really do appreciate that a lot

Nice video!! Have you tried doing similar thing with Turkey for Christmas dinner? Do you think breast would be better than dark meat? Thanks!!

@WilsonsBBQ

3 жыл бұрын

I haven’t tried this at Christmas, but I am doing it this year! Personally, I much prefer this to dark meat. This always comes out super juicy, and never dry. I’ll be smoking these again Christmas morning ready for dinner.

Love that name. Lol. Texas AF.

Wanna step up this recipe a little bit? Add some Louisiana hot sauce in the foil with the butter. It really adds something.

@GB-cj3ok

3 жыл бұрын

I watched Aaron on Amazon Prime video. He cooks them to 145° then wrap with butter in foil until it reaches 160°

@tylerjacobson8012

3 жыл бұрын

@@GB-cj3ok yeah that’s the common method. The hot sauce in the wrap is just for some and extra tangy flavor.

Great video. I'm hosting Thanksgiving and Christmas this year so I may use this for one of the meals. I may brine the breasts before smoking them though to try and impart even more flavor.

@ericd.4460

3 жыл бұрын

Yep, if it's a bird, I'm gonna brine it, and rinse off the residual. It can't hurt it, but it can help it, and double your flavor dimensions.

I would have tucked the smaller/thinner end underneath to create a more symmetrical mass for more even smoking & doneness.

wallah bro , it looks great... gonna try it... just subscribed to your channel

@WilsonsBBQ

3 жыл бұрын

thank you!!

First off, those were the biggest turkey breasts I have ever seen. And I've been smoking whole turkeys for a little over 30 years. Interestingly I primarily do my brisket "Texas" style. But I haven't ever done a turkey that way. What I like about smoking meats Texas style is its all about the meat, it's the star. Everything else is supporting cast. In other words, keep it simple. I'm over due to smoke a turkey and I'm definitely going to give this a try. However, I no longer cook turkeys without first soaking in a brine overnight. Here's my all porpoise brine that works on everything. Adjust to your own liking. 1 gallon of water, 1 cup regular table salt ( do not use kosher salt in this brine) 1 cup granular sugar and 1 cup brown sugar. Do not use heat. Just place dry ingredients into water, give it a stir and let it dissolve. If you still see sediment at the bottom after a few hours it's OK. It means you have the right level of salt and sugar. Brine overnight or for 24 hours. Next step is very important. Rinse bird very well after the brine. If you don't it will be to salty. Folks give this a try and you will be very happy. This was a great video, keep up the great work. Oh and one last thing sir, thank you for giving temperatures in Fahrenheit instead of Celsius. 😃👍🔥

@welovedji1116

9 ай бұрын

I was thinking the same, wondered if the turkey was pre brined, cuz thats a gamechanger

Were they brined before hand bud? I know it's not something we tend to do in our part of the world

Looks good man. Have you tried letting it brine over night? Keep them coming man. Watching you over here from Texas.

@WilsonsBBQ

3 жыл бұрын

Thank you for watching! Yeah I’ve brined overnight, I didn’t have a lot of time doing this one. But it came out nice and juicy!

Came out bad ass! Good job

I can tell that you're legit because of the barbecue guard dog.

@WilsonsBBQ

3 жыл бұрын

Oh for sure. He’ll chew your face right off.

Is US BBQ popular in UK?

Did you have to order the brests in special I can't see them on his website.

@WilsonsBBQ

3 жыл бұрын

Drop them an email. They may not have any in stock at the moment. Email them and they will likely sort you out

@jimmckenzie960

3 жыл бұрын

@@WilsonsBBQ thanks for that

Thanks for using Fahrenheit! Salt and pepper turkey breast cooked on a wood fired horizontal offset smoker for the best smoke flavor possible. 👍 👍

@WilsonsBBQ

3 жыл бұрын

Agree! Nothing compares! Thank’s for watching!

Did u buy them boneless

Finally a video that is NOT an f’ing pellet grill

@77142957

3 жыл бұрын

Pellet cookers should be outlawed at BBQ comps along with digital controllers of any kind. A big part of the test is fire management.

@jeffsmith8066

3 жыл бұрын

I was given a pellet grill and so far I have loved it. But I'm just a weekend warrior still learning. I think for a certain demographic they are OK

@toddn8763

3 жыл бұрын

@@77142957 they are just another tool to use. If they sucked so badly you wouldn't need to outlaw them at comps. Should be an easy win over them

@77142957

3 жыл бұрын

@@toddn8763 Fire management should be part of the test. There is a Comp called the Iron Man BBQ Comp. No electronics, you need to manage your fire plus one piece of each meat, ribs, butt and brisket except chicken, you cook 7 pieces.

@77142957

3 жыл бұрын

@@toddn8763 Not saying they suck, they are a crutch for people who can't manage their fire.

Looks great!!! You might want to try a wet brine sometime in the future to see if the flavor is enhanced throughout the entire breast. I doubt that you can improve on the moistness of the overall breast. Your end result looks fabulous.

What kind of wood should I use for smoke?

@WilsonsBBQ

2 жыл бұрын

As long as it’s a seasoned hardwood or fruitwood suitable for smoking - any!! I like oak

Where did you source your turkey breast

Very nice! I Where did you source the turkey breast?

@WilsonsBBQ

3 жыл бұрын

Tom Hixson of Smithfield

How many pound per turkey breast?

I don’t take mine past 151 then rest uncovered to carryover. It’s so wet and juicy you could wash your truck with it!

Great Channel! Try 150f finishing temp, you'll be much happier.

Going to try this method on my gravity feed charcoal. Did you brine these?

@WilsonsBBQ

3 жыл бұрын

I didn’t bribe these no. If you’ve got the time to do it, definitely do. It can only help improve them!

How many lbs are those ?

Can you make a dish that has 160 gram's of protein?

what temp did you wrap at... 145??

@WilsonsBBQ

3 жыл бұрын

I’m not sure. I wrapped when it had a good colour. Don’t remember the temp

roughly how much did each breast weigh?

You say turkey, I say ostrich!

Curious to why the skin is removed? Seems like the fat would render nicely?

@WilsonsBBQ

3 жыл бұрын

It would end up being super rubbery! And pretty unpleasant in the mouth. Not cooking hot enough to make it crispy/be able to bite through. It would be stringy if sliced!

What difference would a bone-in breast make?

@WilsonsBBQ

3 жыл бұрын

probably not a whole load of difference! It makes it easier to slice at the end, and maybe a little easier to handle while rubbing it. Overall, its not going to change the outcome too much!

What wood did you use?

@WilsonsBBQ

3 жыл бұрын

White oak

I'm going to make my first turket breast. Wish me luck.

I’m going to do a smoked turkey breast but I will wrap with honey and butter

@WilsonsBBQ

3 жыл бұрын

Beautiful. Great idea

Looks great! Those each look as big as a brisket! Having never done turkey, couple of questions--would leaving the skin on keep it moister? And did you brine at all? Thanks for the video! Definitely going to try this (PS Austinite here!)

@WilsonsBBQ

3 жыл бұрын

Keeping the skin on won’t help to keep it much more moist. It will probably do more bad than good - the skin will become rubbery and pretty unpleasant to eat - it would also block the seasoning and smoke getting to the meat which is the good bit! My view is to take it off! It definitely stays nice and juicy, I promise! I didn’t brine it no. I find that I’m happy with how it comes out without brining. Though, if you’ve got the time, it’s surely going to only make it better! So I say give it a go! Maybe I’ll brine mine next time.

@chrisstromberger6396

3 жыл бұрын

@@WilsonsBBQ Great, thanks for the input.

should they be brined first?

@WilsonsBBQ

3 жыл бұрын

You definitely can brine them, but you really don’t HAVE to. If you’ve got the time, I say do it. But it’s not essential.

Looked amazing. No brining needed?

@WilsonsBBQ

3 жыл бұрын

You can definitely brine these. I just simply didn’t have the time. If you’ve got it, do it! Although, these came out pretty juicy without the brine! If you’ve got the time - I say do it

@ericd.4460

3 жыл бұрын

Great answer!

I am having Texas style apple pie... salt and pepper all the way.

@jfennell32

3 жыл бұрын

😂😂😂😂 texas apple pie

Slicing knife….nice adjustment!

Best sandwich ull eat a lil mayo extra shake of pepper ur set

awesome video - but, if I may, I'd recommend a good bit more butter than you used.

I was considering doing a whole turkey for Thanksgiving but this seems more my speed as I really only smoke pork butts and baby back ribs.

@millionairetee2693

3 жыл бұрын

Yeah bro I did one last year everyone ate the breast lol

@BoslagerBBQ

3 жыл бұрын

I always do whole turkey for Thanksgiving it’s easy man you can do it.

Hi mate awesome cook. Could you tell me where you get your turkey breasts from. Cheers

@WilsonsBBQ

3 жыл бұрын

Thank’s for watching! They’re from Tom hixson of Smithfield. Check the video description- there is a discount code in there

@patrickkearse3576

3 жыл бұрын

@@WilsonsBBQ thanks man 👍

Was this turkey pre brined? not the best i have seen tbh. Where u rly happy with this, or would u do something different today?

Do you know how much they weighed? Seemed huge.

@WilsonsBBQ

2 жыл бұрын

It was about 5.2kg total. These were from Tom hixson of Smithfield

@neilbrewer7117

2 жыл бұрын

@@WilsonsBBQ thanks. I can't source any that big in Tulsa

145 fahrenheit is 62.8 celsius for the people who uses Celsius. Basically the rest of the world.

Also: What's your shirt here?

@WilsonsBBQ

3 жыл бұрын

In n out!

I'm a sicker for the end bits lol

Why no brine?

@WilsonsBBQ

3 жыл бұрын

No real reason other than I didn’t have much time. I say if you have the time - brine it. But, I also don’t think it’s essential. These always come out real juicy and full of flavour. But, if you’ve got the time - it can only make it better!

I need to find me some big-ass turkey breasts and give this a try.

the way you said seen as sin at the start - you from Guildford ways?

@WilsonsBBQ

Жыл бұрын

Oxford!