By Steve Smith
Turkey breast is great for you and taste great AND it's not nearly the undertaking that a brisket or a pork butt is. You only need a few hours and you can have a moist, succulent smoked turkey breast.
Buy a bone in turkey breast. I recommend the biggest one you can find. Debone carefully and prepare a brine in which the breast will soak.
I use apple juice, apple cider vinegar, Worcestershire, lime juice, kosher salt, hillbilly mojo black and some water. Mix up good and let soak over night or as long as possible.
After the brine, place in a shallow pan. Cover generously with HillBilly Mojo BLACK, RED or SWAMP and set on the pit at around 250 to 325. Let it stay on the pit for about 30 minutes to an hour. Just enough to get that bark started. Remove from pit. Place on aluminum foil. Cut butter pads from a stick of butter. Use about 1/2 to a full stick. Place the pads of butter on, in and under the breast. Wrap up in foil and place back in pan. Insert a meat probe and put back on the pit.
Cook until it arrives at an internal temp of 165 F. Snatch it out of the pit, let it rest for about 20 to 30 minutes. Slice thinly and let it melt in your mouth!
To buy HillBilly Mojo Smoked Sea Salt or Seasoning rubs visit OUR WEB SITE or see our Facebook Shop.
