If you think you can only have turkey at Thanksgiving, you are missing out. (Turkey lunchmeat not included LOL) Seeing as how my husband runs a barbeque store we tend to grill a lot. Thankfully it’s the one place he can cook really well without the possibility of burning down my house.
Brent can make a killer brisket, pulled pork, you name it – and I’m sure all of his recipes will end up here. This is his as well. Very, very simple and oh-so-flavorful. Brining the meat is important as it imparts flavor and juices before the cooking process begins. The rub featured here is from the Big Green Egg cookbook but you can use any rub you please.
Now, I realize there are a million different kinds of smokers. We happen to own a Big Green Egg ourselves so it is slightly different than most – but by far one of the best grills you can buy. Brent suggests tailoring the smoking to what works best for your equipment, and if you don’t know, leave a comment and he’ll be happy to help.
Smoked Turkey Breast
3-4lb bone-in turkey breast
3-4 Hickory wood chunks
For the Rub:
2 T. freshly ground tri-color peppercorns
2 T. sweet paprika
2 T. garlic powder
2 T. onion powder
2 T. Kosher salt
2 T. dried oregano
1 T. chili powder
1 T. celery seed
2 T. light brown sugar
For the Brine:
½ cup Kosher salt
½ cup granulated sugar
2 quarts water
Mix all of your rub ingredients in a small bowl until combined; set aside.
To brine the turkey breast, stir together your ingredients until salt and sugar are dissolved. Place the turkey breast in a gallon baggie, pour in the brine, seal all of the air pockets out and let rest at room temperature for one hour.
In the meantime, preheat your smoker to 200°F. Once the smoker is to temperature, put your wood chunks directly in the center of your charcoal. Place your seasoned meat in a roasting rack fitted into a drip pan and then into the smoker. Smoke for approximately one hour per pound of meat, until internal temperature reaches 165°F.
Let rest for twenty minutes before slicing.