Texas Style Smoked Turkey Breast

Welcome to the Mothership! Today we are smoking one of the BBQ restaurant favorites, the turkey breast! This is one of the all time BBQ favorites and its one of our favorite cooks to smoke. Using our weber kettle we can cook something as good as if not better than what you will find at any restaurant. Sound good? lets get started..

YouTube Instructional: https://youtu.be/d-613SZr0bY

Ingredients:
Boneless Turkey Breast
Kosher Salt
Coarse Black Pepper
Garlic Powder
Salted Butter

Wet Brine:
1 TBSP Kosher Salt to 1 Cup H20

Step 1: Trim off the skin and excess fat and wet brine

Turkey skin is great when you get it nice and crispy, but we will be wrapping this bird in butter later, so anything on here will be mushy.

Its best to remove it and any excess fat.

We are then going to wet brine out bird. I like to wet brine over night

Step 2: Apply Rub

Once done brining, take it out and rinse off the bird and then pat it dry.

Begin liberally applying coarse black pepper and garlic powder all over the bird.

Then put the two breast halves together so its a “log” shape

Step 3: Smoke at 250

Set up your smoker for indirect cooking, and begin smoking.

We want to smoke until we hit an internal temperature of 140 degrees.

Step 4 Wrap in Butter

Wrap your turkey breast in tin foil, with a half stick of butter on top

Step 5: Continue smoking

Put the wrapped turkey back onto the smoker until you get an internal temp of appx 160 degrees.

Once you pull it, let it rest. Once you unwrap save the butter for serving!

Step 6: Slice and Serve:

Slice it against the grain, and serve with the butter we used to cook!

Enjoy!