Dining and Cooking
American Recipes

The Best Smoked Turkey Club! | Chuds BBQ



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Bread
175g water
125g whole milk
10g yeast
440g bread flour
10g salt
20g sugar
43g Butter

Pickles
1 cups water
3 cups vinegar
45g salt
60g sugar
Peppercorns
Garlic
dill
musterd seeds

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33 Comments

  4. Snake Plissken

    Brother I feel your pain! I made some sweet video of the wife and I getting it on one night and boom….somehow all gone.

    No worries just like you just did it all over again!

  6. Hokeyboy

    So I suck nuts. I had a 2lb turkey breast in the freezer and I thought I'd smoke it on my Weber, akin to your steps here. The results were… terrible. My turkey was dry and the outside tasted a bit bitter, almost acrid. Had it going between 250 and 300 and it hit 155 in about 1hr 20min. I realized I missed a step; after wrapping it in plastic I forgot to leave it out for 30min. Instead it went straight in the fridge. Definitely no visible moisture or anything when I unwrapped it. Lesson learned, perhaps.

  8. Duane Henicke

    155°🤔 I've smoked several of these breasts. But i've always cured them and added way more seasonings to them. I see the threshold for safe temp getting lower these days. I still stick with the 165° being the rule of thumb. Low and slow for maximum smoke flavor. I've had food poisoning before. Not a pretty sight.

  11. T Mac

    No homemade cheese? Sheesh what a slacker!😜 kidding. Looks great. Thank you for sharing. I have copied a lot of your recipes and tortilla press design. Everything has come out excellent.

  14. m cmdrpiffle

    Another Friggin' Awesome ! VIDEO !!!!!!!!!
    I'm inspired to make this tomorrow, or actually Thursday. I'll get the turkey on the smoker tomorrow, as well as the pickles. Bread and Bacon, will have to be store brought…sigh.
    Otherwise…. I'm all in. I'd like to get the turkey as thin as seen here, but I don't have a circular slicer, but my knives can do a pretty keen job.

    ProTip ! When using leaves of Romain Lettuce, like you are doing here….after they're cut down to size like you did…. lay the leaves green side down and with the flat side of your knife-whack length-wise along the leaf and destroy that middle lettuce leaf rib. It'll make them lay perfectly flat on the sandwich. Similar to what you do with the breast side when SpatchCocking a bird.

    Sandwiches need to have all vegetable ingredients 'flat', otherwise shit squeezes out the side when you take a bite.

    I'm here to help !

  16. robert mainini

    Man looks fantastic. Def going to thin slice leftovers this year

    Do you find 155 is enough to carryover to 165? I usually cook to 160 but have noticed they are dried out sometimes.

  22. Hannah

    yeah that's what i like about a sandwich an extra piece of bread in the middle for no reason at all.
    Americans need some real help because they cant think.

  25. Drew Bissell

    This looks like something I would injury myself by eating too much of it. And it would be worth it.

  29. Pyromanemac

    I don't understand the magic with the pot on the thing on the cutting board. Is this editing magic, or is there like an induction thing in the butcher block. I NEED TO KNOW! He uses it so nonchalantly and it's breaking my brain.

  31. scottab140

    BBQ Club Sandwich
    Toasted bread, 
    turkey/chicken, bacon, 
    lettuce, 
    tomato, 
    small red onion, sliced thin
    2 tablespoons Dijon
    ½ cup mayonnaise/bbq sauce
    mico-greens

    BBQ Seasoning: Salt, Garlic, Black Pepper, Ancho Chili, Red Bell Pepper, Oregano, Thyme, Ground Celery Seeds, Red Pepper, Paprika, Onion, Parsley.

    Bread 175g water 125g whole milk 10g yeast 440g bread flour 10g salt 20g sugar 43g Butter

    Pickles 1 cups water 3 cups vinegar 45g salt 60g sugar Peppercorns Garlic dill musterd seeds

    Potato Chip
    Paprika and Salt

  32. Matt Nelles

    I haven't done turkey yet but I do my own roast beef deli cuts. Simply amazing. I love the channel and the videos! Keep it up!

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