Texas is known for its luscious, post oak smoked, brisket... but pit masters in the Lone Star state also known how to smoke a mean turkey breast. Restaurants keep smoked turkey on the menu year-round and if you haven't tried Texas Style Smoked Turkey you've been missing out.
Texas style smoked turkey breast seasoned with Killer Hogs TX Brisket Rub and smoked using oak wood for smokey flavors.
Author:Malcom Reed
Ingredients
4lb Boneless Turkey Breast
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2 Tablespoons TX Brisket Rub* (substitute 2 parts Coarse Black Pepper to 1 part Kosher Salt)
1 Stick Butter
Directions
Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor.
Remove the skin from the turkey breast and trim away excess fat.
Season with TX Brisket Rub*
Place the turkey breast on the pit and smoke for 2 hours.
Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.
Set the turkey back on the pit and inset a probe thermometer.
Continue to cook until internal temperature reachers 162 degrees.
Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.
