Juicy, Flavorful Turkey Breast! | Chuds BBQ

[@ChudsBbq]

Big thanks to Ridge for sponsoring! Here’s the site to check them out & get a gift that’ll last a lifetime > ridge.com/chudsbbq

[@soonerfrac4611]

I’ve been meaning to try this with goose since it’s what was the original pastrami. Now it’s ducks season and I’m thinking it’s gonna have to happen next goose I take.

[@keithpeters1084]

chud x ridge - smoked key leather key case (put me on payroll)

[@atx0025]

The freestyle after the official taste test was perfect.

[@hmemcpy5807]

Official Taste Test: extended edition

[@danebeee1]

lol yup

[@andrewr2650]

Looks amazing!!! i think the mandatory next step is a from scratch Chud's Turkey Ruben made using this recipe for the meat .

[@24kachina]

Fantastico! Bring on some toasted rye and sauerkraut and melted swiss and mustard of choice. Strap on the feed bag.

[@chriscrist911]

Happy Thanksgiving to you, Brooke, your family and the entire Chud team.

[@jesuszuniga2397]

Love the consistency. You can see the chimney started up again at the end, getting ready for another cook..

[@kylefitzherbert9381]

Ends every video like that.

[@earlklos6549]

Show us how to make a rye. Yea...I know it's a bbq channel, but so many meats go on rye. All of your dough recipes are excellent! Give the masses the classic rye. Please ..I'm begging you.

[@lukepeterke6066]

I would be interested to see a video on how you make your stock. And ways you store it & use it.

[@xvzf0]

@9:07 "duck fat spray, just because it's the nearest liquid or fat to me" Life goals.

[@brianveestrom6784]

Beauty! Happy Thanksgiving Brad.

[@ChudsBbq]

Same to You!

[@ATLBABY24]

Brooke's friend is super fly! 😍

[@vincetin7012]

lOOKS like a sister.

[@ATLBABY24]

@vincetin7012 possibly lol

[@bobbywong9392]

Happy (early) Thanksgiving, everyone.. stay warm and have a good week.

[@fatsackafat1476]

That official taste test was officially perfect. As was the turkey!

[@Edward-xj4mp]

As always, amazing! I wonder if the extra salty flavor was from not letting it off gas after smoking?

[@digital_crickets]

This one goes on my "Food To Make" list. Happy Thanksgiving Bradley!

[@mikesherman1523]

Happy Thanksgiving!

[@liesofthepast]

I've done this before and can confirm it is delicious.

[@brianprince3110]

Happy Chuds giving 🎉

[@mikekreiness5614]

Thanks Brad! Turkey pastrami is great and allows anyone keeping Kosher to eat a reuben as its not beef and cheese together.

[@shawngillogly6873]

Ok. This looks like winning.

[@KzHavok]

I’ve got a spatchcocked turkey chillin’ in the fridge for Turkey Day 😎 Happy Thanksgiving Brad, you’re the MVP of BBQ youtube!

[@beechermeats9797]

For the algorithms bay bay!!!

[@jamespierce-tg7we]

Hey this is not pastrami related but brisket related. Been expirementing on using long pepper vs regular round pepper in my barbecue. I and those that have tried my barbecue with it like what the long brings for flavors, but would love to know if you have ever tried it? If you have would love your take on it since your cook method is so pepper heavy. I would say it has maybe a 15% flavor difference being more aromatic and having a cleaner pepper flavor. Would love to see you try it and see what you think.

[@cookingandotherstuff8405]

Hella yeah thank you for your videos always have great ideas and love seeing the results I can’t wait to try these out myself eventullay

[@TheSteelPhantom]

I know it's the holidays, so no rush... but when's the next LIVE chat? We miss them!

[@dwaynehagle7445]

Yep That's a Try.Thank you Brother.

[@michaelclancy4509]

Love the reaction Brad!

[@tristinsmith9632]

what kind of stovetop do you have that you can prepare food and also heat water?

[@marcdugas4772]

Looks great. Definitely going to try this method. But where do you get duck spray?

[@danielfoster1745]

How do you keep your ridge from getting scratched? In the first week my was so scratched but I love it

[@DjurrenArt]

Brad at the end doing an audition for SBX.

[@joshlong8897]

Need to do a leftovers Potpie

[@Trains-With-Shane]

The temp you pulled it at is more than sufficient for pasteurization to have taken place. It's safe.

[@loganc1839]

How is that metal piece on ur table warming that pot? Blowing my mind.

[@colinaitken9046]

Big D, that looks amazing 🎉 nice one bro.

[@Johnssouthencooking]

What kinda of burner are you using?

[@VernBigDaddy]

Yes Please! I’ll take 2 please!

[@hankcogburn2600]

Chud chics!

[@garryhammond3117]

Great Brad - Thanks - Cheers!

[@426superbee4]

That is one i haven't done YET. Sounds yummy

[@kevinsuszek5690]

I think I'm going to try this with Chicken Breast.

[@PBP20DD]

Nice one Bradley, I've been thinking of smoking a turkey breast for a while, the pastrami brine is a excellent idea, cheers mate, Fix your injectior, buy a new one, 👍😋

[@glennwheeler4846]

Looks amazing!

[@BG-mw5pt]

i think at no point would you need to use pink salt. you brine it in the fridge and then cook it over high temp until it reaches a safe temp for consumption. just a thought to kick out some of those chemicals. also, sugar is entirely optional, curing is done by the salt. finally, the end of the video proves how bradley is really winning at life.

[@zacheno2125]

Excellent video!

[@stevemertens3420]

What pocket knife do you carry?

[@PaBs1982]

Ok, what’s up with the table you are using to boil water? How does that work?

[@ryang1108]

I want to smoke a turkey breast but use a spiced pumpkin ale. Should I just marinade it in the beer or work the beer into a brine. I don’t want the brine salt to overpower the beer flavours. Any tips would be great.

[@johnruiz4370]

Chudd,Thanks for sharing another great video.

[@ChudsBbq]

My pleasure!!

[@susanlovesjava4961]

Oh Chud...I've watched all your Thanksgiving meal videos several times and thought I'd give making some fresh turkey stock a shot. I have a small bbq that I lined with charcoal using the snake method and sprinkled about 3/4 of a cup of pellets throughout to get some smoke going. Smoked 8 turkey necks for about 2 hours then the assortment of veggies. Everything looked beautiful, except after putting everything in the stock pot and boiling, the entire house filed with the smoky aroma. When I tasted the broth it was liked I dumped an entire bottle of liquid smoke in it. Can't taste anything else. How in the world do you control the smoke intensity? I can't imagine how worse it would've been if I'd used all pellets. How do folks with pellet bbqs not destroy the natural flavor?

[@NoobTotalWar]

"2 sticks of high quality butter" Accurate

[@jjlatch76]

Where can I get that whisk?!

[@michaelirani1053]

No desalination after the brine?

[@chilecayenne]

Where do you get your hotel pans for marinating, etc? I only see them on Amazon for $$$.... What sizes are you using? I'm wanting to start brining and sausage grinding and making, but some help on those pans sure would help!! Merry Turkey!!

[@ChudsBbq]

Check out s local restaurant supply store!

[@douglaspatterson6633]

Is the plate you cook the sauce pan on just really hot? How do you heat that? I’m always confused by that part of each cook….

[@randallyant478]

Magic Trivet on sale at the Chudshop! There's a gas burner off camera.

[@24kachina]

Heated off camera on gas stove burner - then placed while ripping hot on Magic Chud Trivet.

[@MrAlwaysRight]

Yeah, it honestly bugs the shid outta me when creators do this. Like, man, just put the burner on camera.

[@WilsonsBBQ]

Snap

[@BobleeBBQandOutdoors]

Damn that looks amazing. Great job.

[@zaybls]

Hi Brookes friend!! 😍

[@bennettkalio8549]

Yum looks great!

[@mattstraight8179]

Gr8 skill taken to the next level -Str8

[@keithtrosen7954]

Dude. Awesome.

[@hunterace1994]

Chud Day!!!

[@gregory2709]

Finding turkey breasts that large near me is next to impossible. I'll probably have to just buy a huge turkey and go that route to get any.

[@JeremyKnowles-cl1si]

Oh boy I’m gonna need more curing salt after watching this video thanks Brad 🍺

[@ChudsBbq]

On sale now at Chudsbbq.com haha

[@vincentloccisano4168]

Great video as usual, do you think one could hold those turkey breast’s in a cooler for a few hours to transport??

[@ChudsBbq]

Absolutely! after brining, smoking, and holding in butter this should hold/reheat very well

[@koichitrump4147]

The turkey has fallen, billions must barbeque.

[@Garymeister76]

Billions must celebrate Thanksgiving Joke aside, this look pretty tasty

[@SuperPfeif]

Awesome!

[@DonaldClark-r2k]

Thanks for the analysis! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). Could you explain how to move them to Binance?

[@ascott6804]

...how do we cook on a butcher block?

[@larmondoflairallen4705]

The skin is the best part.

[@VernBigDaddy]

When are we gonna learn how to smoke Boot Snake?

[@neilomac]

16:56 MUSTAAAAAAAAAAARD!

[@Ahglock]

I've been meaning to do this as I am on a diet and damn brisket is high in calories for its protein content. This may be what gets me off my lazy ass.

[@soumynonareverse7807]

When is the skin-on snake video coming actually?

[@jnorth3341]

I've only ever seen whole turkeys, turkey breasts, and the occasional pack of turkey drumsticks. So what happens to the rest of the turkey? Just processed and sold as ground?

[@blakeboyd122]

Really missed the “snip the tip” after you tied off your “teabag”

[@WineOnTheDime]

I did a brisket (10-14 days) and it was great. I might have to do an experiment with turkey boobies to see if it makes a difference to do a regular full brine vs a quicker injected brine. I love that you can get those things any time of year at H-E-B.

[@MinuteMan1999]

80085 🤤😁

[@marcdugas4772]

Scraps...turkey burnt ends .

[@GA_Dawg78]

I want to be your neighbor

[@jeffj2495]

i just wish he talk a little bit faster LOL.

[@g54b95]

Click on the 'sprocket' and turn the speed up. 2X works great for Bradley's videos.

[@jeffj2495]

@@g54b95 LOL good suggestion

[@JoeMomma68]

Teabag... lol

[@EricRamirez-c3z]

MMMMMM-HMMMMM!!!!!! Happy Thanksgiving B-rad!