Sorry it has been awhile since I have posted. Have been waiting to try something different and finally, I have something to report. A week or two before Thanksgiving I had read in a newsletter (courtesy of Jeff from the SmokingMeatForums) about brining bone-in turkey breast and then smoking it. I must say that Jeff’s newsletters are awesome and I recommend subscribing! Here is the online version of the newsletter I mentioned: Newsletter – Smoked Turkey Breast.
So, following Jeff’s directions I brined the breast for approximately 24 hours in a solution based on 1 cup Kosher salt per gallon of water. I added some brown sugar and some Sagebrush Blend from the WildCheff.
After brining for a day I rubbed down with some canola oil and shook in a bag with some rub I had made up. Then it went into the smoker for about 4 hours at 225ish.
Almost done!
This turkey turned out awesome! Very juicy and great flavor. A couple of points – once the breast reached tem (165) I took off, foiled and wrapped it in towels for well over an hour. Also, I used no wood other than the briquettes and some hardwood lump I had here. I didn’t have any orange wood or apple or pecan, and I wanted the flavor to be delicate and I was worried mesquite or hickory might be too much.
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