My second time smoking on my new-ish 22.
Dry brined the breasts with just salt overnight before seasoning with Lawry’s and a good amount of pepper. Smoked at around 250° using my Smoke & Sizzle (water in reservoir) until internal temperature reached 150°. Wrapped both in foil with a stick of butter to rest and brought it up to temperature (165°). Super easy; the cook took about 1.5 hours.
Pleased with the extreme tenderness and slight smoke flavor. Will use a better knife and slice slightly thinner.
by CuteWolves
4 Comments
I did almost the exact same on my kettle with SnS, water trough, dry brine over night.
https://preview.redd.it/76f2vqargtae1.jpeg?width=4000&format=pjpg&auto=webp&s=2e3e9b73d657c4d52ab508fab10b54d08103907b
I Love smoked turkey even more than brisket, I know saying that in TX is almost blasphemous but it’s true.
We go through nearly two very large turkey breasts from the butcher monthly.
They come vacuum packed with no additives or water and I simply hit them with a whole lot of fresh, cracked black pepper and toss them on the kettle at 250-275. I cut them into three decent sized chunks and freeze two. I eat at least four ounces of them per day at lunch as I am as I am writing this. A couple of chunks of whatever wood I have on hand for added flavor. I stopped doing butter and salt six months ago and these are fantastic as is. Healthy too.
This is timely. We were watching a show last night where smoked turkey was featured, and my GF turned to me and said “You’re going to smoke some turkey for us, right?”
And thanks for posting your technique u/CuteWolves – too many people here just put up a pic of the finished product with no explanation as to how they got there. They only spent 1.5 hours on the grill total?