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Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub. Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F. Rest and enjoy.
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Smoked Turkey Breast. Preheat: Preheat smoker to 215 degrees F. Turkey Dry Rub: combine Turkey Dry Rub ingredients and set aside. Remove (if not brining): Remove turkey breast from packaging; remove any giblets or gravy pack. Dry: Place turkey breast on large plate and pat dry with a clean paper towel.
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Instructions. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. Let the brine boil for a minute and then remove from the heat and let it come down to room temp. Add a cup of ice to a sealable container and then add the turkey breast and the brine.
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Prepare the heat source. Prepare your smoker, gas grill, or charcoal grill for low heat with smoke. Smoke the turkey. Cook the turkey until the internal temperature reaches 165°F (74°C), replenishing coal, pellets, or wood chips as needed. Rest and carve the bird. Let it rest for 30 minutes before carving the turkey.
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Mix the rub ingredients into a small bowl. Season the turkey breast generously with the spice rub 1 hour before cooking. Preheat the smoker to 250F with applewood. Place turkey breast in the smoker. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). Let turkey breast rest for 10 minutes before serving.
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Get the grill or smoker going and get it up to temp between 225-250 degrees. Once there, add the wood chips or wood chunks and place the turkey breast in, ensuring it's not over direct heat if using a grill. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit.
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Positioning the turkey breast side down allows the fat from the legs and thighs to baste the white meat and prevent drying out. The cooking time for a smoked turkey depends on the size of the bird and the smoker temperature. There is no definitive answer to whether the breast side should be up or down, but the key is to avoid overcooking and.
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Smoke the Turkey. It's finally time to smoke the turkey. Put the entire bird into the preheated smoker and wait. If the smoker is at 250°F, you can estimate about 30 minutes per pound. So twelve pounds of turkey will take about six hours to cook. A good rule of thumb: resist the temptation to check on the turkey.
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With a paper towel, remove any residual salt and brine ingredients from the turkey. Discard the brine. Place the turkey in the refrigerator uncovered for 24 hours. This will help the skin to dry out and crisp when smoked. Oil the turkey breast: Remove the turkey from the refrigerator. The skin might look taught.
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Smoke at 225˚F on a wire rack set inside a baking sheet, covered. It should take about 2 1/2 to 3 hours, or until the internal temperature reaches 165˚F, depending on the side of the turkey breast. Remove from smoker, tent with foil, and let rest for 5 to 10 minutes before slicing.
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Add your seasoned turkey breast to the grill and close the smoker. Cook for 2-½ hours. After 2-½ hours, increase the heat to 350°F and cook for 30 minutes to one hour more, checking for doneness after 30 minutes at 350°F. Cook until a thermometer inserted into the thickest part of the breast registers 165°F.
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1. Breast up or down makes no difference in juiciness contrary to some of the advice out there. Brining is about the only way you can impact the juiciness of the breast. 2. Whatever is on top will generally cook a little faster. 3. The bone density in the thighs means they'll cook slower. 4.
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Brush the turkey breast with olive oil (or melted butter). Season liberally all-purpose seasoning or kosher salt and ground black pepper. Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal. Brush the cooking grate clean.
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Position the Turkey. Place the turkey in the smoker breast side up. Remember, this does depend on the direction of the heat source, though. If your smoker has a heat source at the top, then you need to keep the turkey breast side down. There is no need to flip the turkey halfway during the smoking process - just keep the turkey breast side up.
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Place seasoned turkey breast in the smoker furthest from heat source. Smoke until internal temperature reaches about 148° F. Place the breast on a large sheet of aluminum foil. Pour melted butter over top or place butter slices on breast, then tightly wrap in the aluminum foil.
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Smoke the turkey at a low temperature, 175F-200F for about 4 hours, checking the internal temperature with a meat thermometer after 2.5 hours and then every 45 minutes after that. At this low temperature, plan for about 20 minutes per pound of smoking time.
