Hello all! First time smoker owner, have a Pit Boss Pro 4. Have been tinkering with it for a few weeks and have found the forums to be very helpful! I've done a couple demo runs on pork loins, and a bone in Turkey Breast. All turned out great- thanks to the advice I've learned from here. That start up/smoke setting/pre-heat would NOT have gone well if I'd only read the manual!
Here are my questions for this thread:
1- Have a friend in the food service industry that got me a 12 lb. boneless turkey breast for Thanksgiving. Considering that my 6lb. bone in turkey breast took a little over 3 hours to cook @ 225, is it safe to assume this will take 6ish hours at 2x the weight?
2- From that assumption, would I be wise to cut the breast in halves and cook it in 2, smaller pieces? Or will that expose the inside of the breast (no skin) and have a negative impact on my taste/moistness/texture?
3- Somewhat un-related- when I set the smoker to stay at 250, it typically hangs around 225-230. With this is mind- if I want to smoke at closer to 250- do i just set the temp at 300 and let it hang around 250? I mean- as long as I'm watching the temp on the meat probe and pull it out at 160, and don't try to smoke at a temp higher than 260, I'm in good shape either way- correct?
OK- Alot of meat in this questions! (all puns intended)
Thanks in advance!
Here are my questions for this thread:
1- Have a friend in the food service industry that got me a 12 lb. boneless turkey breast for Thanksgiving. Considering that my 6lb. bone in turkey breast took a little over 3 hours to cook @ 225, is it safe to assume this will take 6ish hours at 2x the weight?
2- From that assumption, would I be wise to cut the breast in halves and cook it in 2, smaller pieces? Or will that expose the inside of the breast (no skin) and have a negative impact on my taste/moistness/texture?
3- Somewhat un-related- when I set the smoker to stay at 250, it typically hangs around 225-230. With this is mind- if I want to smoke at closer to 250- do i just set the temp at 300 and let it hang around 250? I mean- as long as I'm watching the temp on the meat probe and pull it out at 160, and don't try to smoke at a temp higher than 260, I'm in good shape either way- correct?
OK- Alot of meat in this questions! (all puns intended)
Thanks in advance!