Smoked Turkey Breast from The Original Black's Barbecue
Looking for a great alternative to the traditional whole bird this Thanksgiving? A smoked turkey breast might be exactly what you need.
Instructions
Prep Your Turkey Breast
- Start by taking the turkey breast out of the package. Spread it out on your work surface and take a moment to look it over—get familiar with where it's thin versus thick. This helps you understand how it'll cook.
Season Generously
- Start on the bottom of the breast and apply a nice even coat of Black's Barbecue Dry Rub, rubbing it around to cover every spot. Flip it over and repeat on top, making sure to rub the seasoning in well.
- Tuck the breast under itself to form a smooth shape—think of a river rock. This ensures it cooks nice and evenly across the whole piece.
The Dry Brine
- Let the seasoned turkey breast sit in the fridge uncovered for at least an hour, or even better, overnight. This dry brine allows the salt to dissolve and reabsorb back into the meat, giving you maximum flavor and moisture.
Time to Smoke
- Fire up your smoker to 275 degrees. Keep in mind that everyone's smoker runs a little different—if you're unsure, start at 250 to 275 and adjust from there.
- Smoke the turkey breast until it reaches an internal temperature of 160 degrees, then pull it off. Carryover cooking will bring it up to the perfect 165 degrees while it rests.
The Payoff
- Just like a brisket, your turkey breast will develop a beautiful smoke ring. The result? Meat that's great for Thanksgiving dinner, sandwiches the next day, or enjoyed hot or cold anytime you want barbecue perfection.
