The holidays are about family and food. So, let BBQ Pitmaster Matt Pittman and Academy Sports + Outdoors show you how to smoke the perfect turkey breast that is sure to wow your family members this holiday season.
Smoked Turkey Breast Recipe:
- 1, 3-6 lb Turkey breast
- 2 Tablespoons Mayonnaise
- Meat Church Holy Cow BBQ Rub
- 4 Tablespoons European butter, melted for basting
- 1 Gallon water
- 1 ½ Cup kosher salt
- ½ Cup Meat Church Honey Hog BBQ Rub
- ½ Cup sugar
- 3 Tablespoons Whole black peppercorns
- Optional for brining: YETI LoadOut Bucket, orange slices, and bay leaves.
Prepare our Smoker
Prepare your smoker at 275F degrees. We recommend a lighter smoking wood such as pecan for this cook.
Prepare the Brine
Thoroughly mix the salt, Honey Hog BBQ Rub, sugar, and black peppercorns. Add the dry ingredients to the water and mix it up well. Add in the orange slices and bay leaves if desired. Place the turkey in a brine bag or food-safe bucket.
Prepare the Turkey
Remove turkey from brine, rinse thoroughly and pat dry. Thoroughly slather the turkey breast with mayonnaise. This slather will act as a moisture barrier and help keep the turkey as juicy as possible. Season the outside of the turkey with Meat Church Holy Cow.
Smoke the Turkey
Smoke the turkey at 275 degrees, basting periodically with melted butter.
The turkey will be done when the internal temperature reaches at least 160 in the thickest part of the breast. It will carry overcook a few more degrees to get it to 165 degrees.
Let the turkey set 15 minutes, carve and serve!