Smoked Texas Style Turkey Breast on a Weber Kettle! | Chuds BBQ

Accuse the exact same technique on large chicken breast and they come out phenomenal

Well it looks fuuureakin delicious but it’s also 2024 so that turkey titty prolly grew in a lab cell tray, the real bummer today.

i come back to this Weber kettle series over and over and over. I've been trying to think of something to make so I came back again. I'm definitely doing this in the next couple days. Thanks again!!!

Just a thought-provoking question...Could a guy take the discarded Turkey skin, simmer it up in a sauce pan with a small amount of water, render that fat down. Then after it cools a bit of course, inject that flavor into the breast meat before seasoning

Nice.
Where can I buy the cast iron baffle to block air flow?

Just tried your butter pouch method today, game changer 🤌🏼 thanks for sharing!

What type of wood chunks did you use.

Can I do this without the sns and cast iron setup? I just have the 2 Weber’s char baskets.

Fantastic video and content!

I wish I could find a turkey breast that big

I basically just do this and whole chickens with the occasional plate rib thrown in. Brisket couldn't be further from my mind 🤷‍♂

I salt and grill off that skin for crackling.

Hard to find these big turkey breasts ...any advice ?

Turkey boob. New favorite word

What type of wood did you use ?

Soooo...do you find that these pre-brined turkeys are too salty? I see some folks de-brine them in water, otherwise id be worried about adding salt on top of that already salt packed turkey breast, no?

man, oh man! followed this video just like you laid it out and made this my first smoke ever and it turned out soooo good... and soooo easy. Thank you!!

I don't live in TX, but am over in Bama and it was 40 degrees outside and it still worked great. I now know that smoking things isn't as hard as I had originally thought, and I am not nearly as intimidated as I was. I'll watch your other videos and go smoke more meats. Thank you!!

Why do you wrap some things in foil and some things in pink butcher paper ?

Im gonna do a Turkey Crown on the Masterbuilt for Xmas this year, so skin on, take it I will need to up the ehat a tad to get the skin to crisp up?

Everyone swears by TX brisket, and it's damn good, but when I go for BBQ this is my #1.

Love how the one Brad had was 20 bucks. Just paid 50 for a 5 pounder this morning.

Have you ever done skin on foil boat?

That's beautiful 👍

Dude does good bbq but it’s hard to sit through his spazz

I have lived in Texas my whole life, this is the first time I am ever hearing about BBQ'ing a turkey breast. I have heard of BBQ'ing a Turkey leg though.

cant wait to try this tomorrow for my fist smoke. my only question is, do i need to let the turkey come up to room temp before i throw it on the webber?

Any chance on how to do it on a pellet smoker? 😅

And it's perfect for small families. Feeds four easily with all the other turkey day sides. And those sandwiches........oh dear God.

I wanna try something different for Thanksgiving this year. I think this'll do it.

👍 thanks again!! :)

Another yankee that moved to Texas and now gonna tell everyone how to cook “Texas style”. Lol

When to cook is so easy that half the vid is you tasting and smacking about how good and easy it is :) WIN

Thank you for sharing the great content!

Went to Franklins last weekend. Everything was delicious but the Turkey stood out lol

Did this on the Weber today. Mostly was able to adhere to your method. I'm still figuring out how to get the low & slow temp - too much charcoal? - so it started out screaming hot but, despite my efforts and the indirect heat, never dipped below the 350 neighborhood. As a result, this got to a 165F internal in under 2 hours, even with an almost completely shut lid damper. Can't complain about the results, still very tasty! One departure is I occasionally sprayed on some apple cider vinegar - I'm just in the habit of doing that on these big / slow cooks.

Need to do a pastrami turkey.

I watch this video every time I smoke a turkey breast. I don't do it exactly the same way. (I do briquettes in a traditional snake method with some hickory chunks at 250.) but the overall guidance here is excellent - especially the butter.

Cooked this today. Can confirm, this is awesome!

Just finished two turkey breasts on my 12 year old Webber (modified). Had to add a thermometer, ordered the slow n sear and the slow n sear griddle. The best turkey I have ever smoked. Wife says best turkey she has ever had. And the butter!!! OMG! Who knew!

I thought Poultry had to get to 170 for safety?

I've only had my new kettle about 2 weeks. This video helped me look like a seasoned pro for last nights dinner with friends. Thanks!!

Hello there Bradley; My name is Tim Williams and I want to thank you for giving good instructions on grilling chicken on the Weber Kettle Grill.

I'd like to know if you ever grilled bone in Chicken Breast? if so many minutes does it takes to Grill chicken (Drumsticks, Thighs, wings,& Bone in Breast?

please let me know and thank you.

Tim Williams 🙏🏾

Hello there Chud; My name is Tim Williams and for chicken How many minutes do you grill Chicken drumsticks and thighs?

I also have family that love bone in Chicken Breast and I need your help on how long do you grill Chicken pieces. please text me back and I'm going to subscribe your channel. May you have a great and wonderful day.

Tim Williams 🙏🏾

Foodborne illness is no joke. The proper safe cooking temperature for poultry is a minimum of 165 deg F.

Omg sammiches for days

drooling again!

Is chud rub at HEB?

Smoked turkey is amazing. Wish the huge breast were more readily available year round.

I did this in reverse order. I put mine on the kettle and then watched the video. Doh! That said, it turned out great. The only thing I did differently was I butterfiled my breast and dry salt brined it overnight. Wonderful.

i wanna do a huge BBQ how can i save this and reheat it the next day and still be juicy and moist?