Servings: 6
Ingredients:
BRINE:
8 cups water (2 quarts)
1/4 cup kosher salt
1/4 cup brown sugar (light or dark)
1 tablespoon peppercorns
1 each bay leaf
2 cloves garlic, smashed
RUB:
1/2 cup Slap Yo Daddy Chicken BBQ rub
1/4 cup light brown sugar
1 tablespoon black pepper
TURKEY:
4 pounds turkey breast, boneless and skinless
1 stick butter
honey, to slather when breast reaches 145°F
Use PECAN wood chips
Instructions:
ONLY BRINE IF THE BREAST IS NOT PRE_BRINED (such as Butterball).
BRINE (overnight):
Heat 2 cups water with the salt, sugar, peppercorns, bay leaf, and garlic. Bring to a boild and then simmer for 10 minutes. Add remaining 6 cups cold water to cool the brine.
Make sure the brine is fully cold before adding the turkey. Submerge the turkey breast completely. Refrigerate 8–12 hours or overnight.
RUB (10 minutes):
Mix all rub ingredients together and set aside.
PREP (30 minutes; If brined, 1 hour, 30 minutes):
If brined, remove, rinse, pat very dry, and air-dry in fridge 1 hour for best smoking results (helps browning).
Pre-heat smoker to 250°F.
Take turkey breast out of the refrigerator 30 minutes prior to putting in the smoker. Keep the “netting” on the breast so that the turkey holds it shape during the cooking process.
TURKEY 3–3.5 hrs (40–45 minutes per pound):
Season turkey breast thoroughly on all sides.
Place prepped turkey breasts directly on the smoker rack. Touch up any missing areas with the rub.
Once the breasts reach a temperature of 145°F, remove from smoker, lay on a piece of aluminum foil, and carefully remove and discard the wrapping mesh.
Place 1/2 stick of butter (cut lenghthwise) under the breast. Coat the top of the turkey in honey. Place the other half of the butter on the top and wrap in the foil.
Once the breasts reach a temperature of 160-5°F, remove from smoker and let rest for 30 minutes.
REST (30 minutes):
SERVE (10 minutes)
Slice and serve.
OPTIONAL: Pour the residual liquid from the foil onto the turkey breast before serving.
