From all the BBQ channels I have the most respect for yours. Not only are you funny, but you know your BBQ!!! anything that I have done that you suggested turned out Funtaastic!. I love the Weber series because not many people have smokers but everyone has a weber kettle, The slow and sear was the game changer for me. I did the same to my Kettle along with the thermostat and I get excellent results. Thank you brother :)
Well George, he sells a grill you can buy for $2000. Correct $2000. He also crapped on Webers. But that’s his opinion. Don’t forget that $100 chimney starter. I have no idea why I’m watching his videos. I’m kinda upset he crapped on Weber and said he was better.
Jeremy you don't need the chimney starter. The Sear gun works better. no charcoal going everywhere. Who cares if he crapped on the Weber. You can buy his 2k grill but I am happy with my Weber :)
Can attest, beef tallow is BOMB on this style turkey! If you wanna get wild with it, emulsify smoked tallow with Texas Pete’s or Frank’s Red Hot and rest the turkey in that!
Great video, is there any way you could make a video on how you clean that butcher block? You put a lot of raw meat as well as very juicy meat on it. Also it being outside, I’d love to see how you maintain it. Thanks again!
I get the same exact ones from HEB. Whenever I see them in stock I get like 3 and freeze them for whenever I want to smoke Turkey Breast. It's fantastic hot, but also you can let it cool, vacuum seal it, and use it for sandwich meat for the next week or so.
Bradley, you are head and shoulders above all other BBQ YT'ers. Period. I have made this turkey recipe 3 times now on my Weber Kettle and its perfect every time. I live in North Central Texas and have an HEB about 25 miles away, so i make a special trip to buy the meats you use on your channel. Your Tri-tip video was awesome as well, made it just the way you did. I had no idea you could make steaks out of them!! As a Texan I can't believe a guy from NH has come down here and is absolutely killing it. Keep doin' what you're doin', sir!!!
Nice cook. I've been cooking these turkey breasts on my Weber kettle for Thanksgiving for several years in place of the traditional big bird. Sorry, Kansas City is the BBQ capital.
Just did this today on the Weber SM while watching the football games. So tender and easy to do with great leftovers. This will be our new Thanksgiving turkey dish.
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!!!
Excellent video, as usual! I'd love to see your take on some borracho beans, or some veggies on the offset/Weber. You always say don't forget the sides... let's see some sides! :D
The Rib Tickler in Tomball, TX had (has?) the best turkey breast; ribs were really amazing as well. Moved away 8 years ago and thanks to you I’m getting “good enough” results from my Weber kettle! BBQ life is rough here in the PNW
Awesome videos man !! Easy to watch and learn, could you do beef rib roast on the Weber kettle ? Side not I bought the exact same one as you love the copper colour ! Thanks!
You have a really great video personality. Your wife must be in stitches all day - assuming you're like this all the time! Great video - going to grab a turkey breast!
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 🙏🏾
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
I like how simple you made this. Pre-Brined turkey breast, simple rub and that's about it. Smoke at 250 F for about 3.4 hours. And then finish it with butter and foil wrap. Can't wait to make this for Thanksgiving, thanks!
I want to make a Texas style turkey club with pork belly and micro greens on IDK...a toasted Martians bun? Why micro greens? Because I don't like lettuce!
My wife and I replaced the word breast with boob years ago. You sir are the only guy outside of my household that I have heard refer to a turkey breast as a boob. Good for you! Love your videos man, Keep up the good work
Unless I missed it, you didn't specify your wood choice. I'm assuming post oak because Texas but I know fruit woods are popular for poultry. I use post oak on everything EXCEPT turkey, where I'll choose apple. So what did you choose? Breast came out gorgeous btw. Love the butter dip at the end as well. Pro level shit, which we've all come to expect from you. Mad respect.
Turkey gets a bad rap, my family always brag about leaving the turkey in the over for like 12 hours. Never understood why they’d need to cook it that long.
OMG! Hands down, the best turkey breast I have ever made. I had trouble holding the temp low enough so it was bouncing between 225 and 325. I used briquettes (Kingsford Professional) as that was all I had and some small chunks of apple. It took 2 hours to reach 150. I pulled it, placed some Kerry Gold butter on the foil, laid the breast presentation side down, put more butter on top and wrapped it up. As the family was not home, I let it rest on the stove top near the oven exhaust to maintain some warmth for about an hour. All my family said was WOW! Moist, tender and delicious. 2 hours had plenty of smoke flavor. Thank-you! I also ordered the slow and sear items that you used although I had to get the stainless drip pan as the cast iron is backordered. I will order that as well as I'm a huge fan of cast iron. Can't wait to view more of your videos and learn more tips and tricks from you.
Great video! Will definitely be trying this on the Weber. I'm enjoying the series for all of the ideas for when I don't want to tend to the offset smoker
Love my turkey, you just motivated me to take my breast about the same size as that one out of the freezer, actually it’s my favourite meat, thanks mate
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?
