I plan on smoking turkey breast on the grill for the first 2.5 hours with hickory on ind-med and then finishing it on low in the crock-pot for another 6 hours. Ive found the crockpot is ideal for harvesting 100% of the meat, once its all pulled its very succulent and you dont lose all of that treasured grilled flavor. oh ya and im thinking of chipotle mayo as a dip *grins*.

Any thoughts on a good complementary moisture addition to the crockpot? will 2.5 hours be enough to recruit all the smoky flavors? Any thoughts on a good smoking wood for this besides hickory?

This message has been edited. Last edited by: Jarrod S.,

Jarrod, I have not used a crock pot for pulled turkey before. However, here's another method I've done that will give you a great finished product that you're looking for as well.

Smoked Pulled Turkey

Larry - I seem to be following your posts and your cooks lately!

I have a turkey breast - bone in - to smoke for Thursday - maybe 7-8 lbs - and was wondering how long you smoked your pulled turkey, including the foil time?

I would love to have a great pan of pulled turkey with some Dreamland BBQ sauce - yum!

Thanks,

Pat

quote:

Originally posted by Pat Smith:
Larry - I seem to be following your posts and your cooks lately!

I have a turkey breast - bone in - to smoke for Thursday - maybe 7-8 lbs - and was wondering how long you smoked your pulled turkey, including the foil time?

I would love to have a great pan of pulled turkey with some Dreamland BBQ sauce - yum!

Thanks,

Pat

Pat I believe the 15lb bird that I did for the pulled turkey took about 9 hours. However, I would not recommend doing that with a breast alone as it does not have the dark meat to help keep it moist.

You can make pull turkey breast without overcooking, but will require a little bit more effort, but not much. Cook the breast as you normally would, pulling in the 160-165º range, wrap it in aluminum foil and give a good long rest and allow to thorougly cool. Do not pull while it's hot or you will have DRY pulled meat. Then shred it apart and 'warm' in your desired sauce, do not overheat.

Larry, or anyone....I'm doing 2 15 pounders Friday that I am going to pull. They will be servered for Sunday Dinner via a crockpot. Would it be better to pull warm after the 2 Hr or so rest in the cooler, or would it be better to chill in the fridge and pull Saturday? And what are your thoughts on injecting for flavor vs a rub? I could do either. [I may not be able to answer right away, as I cannot login at work, and I work a 2nd. shift] THANKS to any & all for replys!! IT'S TURKEY TIME AGAIN!!!

quote:

Originally posted by B. Kaylor:
Larry, or anyone....I'm doing 2 15 pounders Friday that I am going to pull. They will be servered for Sunday Dinner via a crockpot. Would it be better to pull warm after the 2 Hr or so rest in the cooler, or would it be better to chill in the fridge and pull Saturday? And what are your thoughts on injecting for flavor vs a rub? I could do either. [I may not be able to answer right away, as I cannot login at work, and I work a 2nd. shift] THANKS to any & all for replys!! IT'S TURKEY TIME AGAIN!!!

Pull the turkeys while they're warm, but not hot. Allow sufficient time to cool.....you're already dealing with a lean meat, if you pull while 'hot', it will dry right out.

I would certainly inject, add a little butter or oil to the injection as well.

Crock pot is the way to go, but again, do not over heat, just get the meat and sauce warmed through.

Thank you for the info Larry! My mouth is watering just thinking about it, I really like smoked turkey. I will inject & pull warm. Thanks again!