Step 1: Start with a boneless turkey breast. Rinse and pat dry.
Step 2: Apply your binder. I’ll post the recipe for what I used next week, but you can use anything from mustard, to maple syrup, to olive oil, to really any marinade you like. Apply enough to get the turkey wet all over.
Step 3: Add your favorite rub. (I did two breasts at the same time and used Zero to Hero on one for a more BBQ taste and Northwoods Rub from Pensey’s for the other, which gave more of a traditional Thanksgiving flavor.)
Step 4: Smoke at 275° for two hours. I used hickory. Keep the water pan full.
Step 5: Wrap the breasts in aluminum foil. (I added some spray butter before wrapping.) Seal ’em up and back in the smoker for another hour, same temp.
Step 6: You can serve as soon as the meat hits 165°, but I let mine rest for about 30 minutes (wrapped) before slicing.
I’ve done turkey breast before and had decent success, but this will be my go-to method moving forward. Very juicy and delicious. And the flavor combinations are endless!
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