It can be mixed with other wood, like hickory or apple. Remove the outside packaging but leave them in the net they come in as this holds them in that football shape while they cook. Place the turkey on a Weber grill pan or a Bradley rack for easy transport to and from the smoker. i follow your recipe , thanks for tips. Below you will find the turkey brine recipe that I created for this Thanksgiving and I am using it on all of the turkey that I prepare this month. Brining will make sure that your meat comes out juicy and flavorful. I followed your brine recipe, but reduced the salt by 25%. Let the smoker preheat for about 30 minutes and you are good to go. Get the brine made up a day or two early so it can cool down in the fridge before you need to use it. Just make sure you follow the smoker’s instructions on how much liquid to use. The process you can do at home is far superior to what they do in the factory and there should be no worry of it being too salty as long as you follow the 6% solution I recommend.. 1 cup of kosher salt to 1 gallon of water. You want the herbs and spices to flavor the water. Pork Sirloin, Chicken I didn’t cut until an hour before cook time and it was still tender than anytime I’ve fried/baked traditionally. In a very large container, combine water, salt and sugar. Put the “tea” in the fridge to cool down. Spare Ribs The oil and the rub mix will form a paste. The temperature will continue to rise as it is resting. Prep Time: 10 minutes plus 4-10 hours of brine time. Turkey is safe to eat at an internal temperature of 165 degrees. It will let you have a juicier bite. Smoked Boneless Turkey Breast (480 downloads). Pork Steak After 4-10 hours, take the turkey breasts and rinse them under cold water. Back Ribs Salmon Can't wait to do a beef brisket. Opening the cover will release the heat and smoke, affecting the flavor of the turkey. Add more ice if you need to to cool it on down. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Smoked turkey is best served at room temperature. You can always add ice but that dilutes it some. Prep Time 8 hrs. You should have enough wood for about 4 hours of smoking. When the rest time is finished, remove the netting with scissors or a sharp knife. Chops It also has fat and acid content that help break down the fibers of the meat for a more tender bite. Recipes – https://smoking-meat.com/order. Brining in a nutshell is simply soaking meat, such as turkey, in a 6% salty solution for several hours. In those cases a simple smoked turkey breast is the perfect portion for a small family or holiday for two. It's a win-win for everyone! Wrap the turkey breasts in aluminum foil and let it rest for about 30 minutes. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! One way to dish up this protein is by smoking it. Breast Using too much will result in steaming the turkey breast. Add the salt and gently stir until the salt is dissolved. Newsletter Archive, Poultry. Chefs Tip: Be sure when buying your turkey breast … You should have enough wood for about 4 hours of smoking. Tenderloins Take the … Thanks Jeff for the great recipes. Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts. Loin For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. A turkey breast takes significantly less time to cook than an entire turkey. Was wondering if I could use the breast brine recipe for the legs so I don’t have to make two brines. -Charles W. Love the sauce and rub recipes. If you want to avoid eating dry turkey, taking out the bird before it reaches the desired temperature is important. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. You have to use the full amount Of salt and you have to brine it for at least 12 hrs. Remove the net from the turkey breasts being careful to not disturb the crust more than necessary. Your boneless turkey will take on a plain, salty flavor. Put some oil on the turkey breasts and season with your rub of choice. My first time in 2014 I smoked one bird and was criticized for running out. You can even make the brining liquid with just salt and water. THX AGN…. Dry the turkey by patting it with paper towels. Place the turkey breast side up on the top rack. Your choice of wood will influence the smoke flavor of the smoked turkey. Bring the liquid to a boil. Add a cup of ice to a sealable container and then add the turkey breast and the brine. -Peter S. Love the original rib rub and sauce! I took the meat off the smoker 3 hrs before meal time. Add about a quart of ice and stir the ice and brine mixture to cool it down. Step 5 Remove turkey, … Take the cooled liquid and add cold water to make about a gallon. You definitely can however, I usually remove it a little early since the carry-over cooking will bring it on up to 165 once you remove it from the heat. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! It will work wonders to help people think the turkey is juicy and moist! It has a slight bacon-like flavor, so it can be used to impart a meatier taste on the turkey. How to Smoke a Turkey Breast I started to cook with indirect heat for the smoking period at 225 degrees F for about 2 hours, until the internal temperature of the turkey read 150 degrees F. Now … -Darwyn B. Pork Belly Turn off the stove and let the ingredients stand for about 30 minutes, making sure the pot is still covered. Preheating the smoker is important because you want to burn off contaminants and have a nice layer of flavor ready for the meat. Legs, All Lamb Turkey gets its time to shine during Thanksgiving. However, there are several factors that come into play when cooking the turkey breast. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife. Cook until the deepest sections of the turkey breast reach an internal temperature of 165°F, or about 2 1/2 hours. Inspect for freshness. It’s a great low carb food to have on hand. And I only used 3/4 the amount of salt you have on your brine recipe. can i increase the heat from 162F to 165F F? Crown Roast Set the pan or rack on the smoker grate and close the door to let the cooking commence. Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. Place the mixture in the fridge for several hours to cool. If you’re a fan of the Honey Baked Hams brand Turkeys, then you’re gonna love this recipe for Honey Smoked Turkey Breast. London Broil I recently purchased both recipes. It might seem like a lot more work than getting your turkey slices from the deli, but the flavor will make all that effort worth it. Smoked turkey is really good and surprisingly easy to do. You can also use an ordinary cooling rack for this. Brush with melted butter every 30 minutes throughout the smoking session. Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes. Thanks for the tips! It all depends on your preference. to the brine, those flavors also end up inside the meat. – 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. – Remove the turkey from the smoker. Stir the mixture until the salt is dissolved. A good tip is to place the whole bag in a large bowl to catch any drippings in case of leakage. Followed your rib recipe and everyone loved them. Smoking turkey at a temperature of between 225°F and 250°F in a smoker should take 3.5 – 4 hours. Burgers Some have even said that “no smoker should be without this book”! But that is exactly the reason why you want it to soak up some liquid. Using too much will result in steaming the turkey breast. Smoked Boneless Turkey Breast for Thanksgiving. Great For Friends, Family, Anyone! You should only open the smoker once or twice on each session. You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Burnt Ends Use it for sandwiches or on top of a big pile of mashed potatoes and gravy, but you've got to try this! Steak It’s also a good alternative when you don’t want to cook a whole turkey. Add 1 quart of the water, the rosemary and thyme, black pepper, red pepper flakes and garlic into a medium sized pot. When the boneless turkey breast has reaches 162°F, remove it from the heat immediately and carry it into the house. In our case the breast has the skin on so we … Place turkey breasts in your smoker with 3 to 4 wood chunks on top of the hot coals. Chuck Roast That means the average turkey breast will take about 6 hours to cook all the way through on a smoker. Used your rub and sauce. We would love to hear from you, so sound off in the comments how you would add serve this recipe. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. Apple wood smoke has a light flavor and produced a nice color on the finished turkey breasts. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Watched some other videos and decided to try it out. When the smoker is preheated, place the pan with the turkey breasts into the smoker. It's easy to see how potentially beneficial and exciting this can be. Once you order, there'll be no more recipe ads in the. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Massage the mixture into the meat and, ideally, vacuum seal it. You should note that adding ice to the brine will dilute its flavor. Cover with water (or half water/half apple juice) and stir in salt, maple syrup, brown sugar, garlic, onion, bay leaves and sage. Lobster. Serving the turkey breast with a thick, flavorful gravy will coat the dry meat. Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. Leg/Drumstick Resting is not only to get the meat to the desired temperature, but it is also to let the liquid inside the turkey to redistribute. The turkey will absorb some of the water, keeping the meat moist. Make sure that your wood does not contain chemicals. It has a stronger flavor and firmer texture than chicken. However, we didn't win last year and had to step up our game! Resist the urge to keep on checking on the meat. I tried them both last weekend and they were a huge hit. Can in smoke a turkey Brest the day before it is needed? You do not want to brine the turkey in hot liquid because it will start the cooking process. By then, a thermometer inserted into the thickest part of the breast should register 165°F -170°F. Lamb Chops We have an annual rib fest competition at the lake every 4th of July. Thanks. Using juice as a base for the brine will impart the meat with a mild, fruity flavor. Expect that your turkey will be in the smoker for about 2.5 to 6 hours, depending on how big the turkey breasts are. 8. Thanks Jeff! What my first book touched on, this second book takes it into much greater detail with lots of pictures. In a pinch, you can add ice to speed up it's cooling. Put some oil on the turkey breasts and season with your rub of choice. The temperature will continue to rise as it is resting. Can I just use this same brine for the legs? No worries! Great recipe. Make sure you have enough wood for 3-4 hours of smoke. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Turkey is safely done at 165°F however, as we've discussed before, turkey tends to keep cooking for several minutes after you remove it from the heat. This smoked turkey breast recipe includes smoking tips and information on finding the right turkey breast for your recipe. Resting is not only to get the meat to the desired temperature, but it is also to let the liquid inside the turkey to redistribute. Read on for a recipe that will prove once and for all that turkey is not just for an annual roast or for boring slices on sandwiches. They are easy to prepare, devilishly delicious, can be cooked in the smoker in under 4 hours, and are easy to slice into individual servings. It will add a deeper and richer taste to the meat. Get your hands on one of these and you'll see what I mean.. it looks and feels extremely tough. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. Remove the turkey breast from the packaging but leave the net intact as this is what holds it's … You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. Note: if you want to make a simple brine with nothing extra, add 1 cup of kosher salt to 1 gallon of cold water and stir until the salt is dissolved. The USDA recommends poultry to be cooked to an internal temperature of 165 degrees F. Most experts recommend cooking the dark meat, like the thighs, drumsticks, and wings for longer, to an internal temperature of 175 degrees F. If you want your turkey breast to perfectly hit 165 degrees F, pull it out when it reaches 160 degrees F and it will raise the additional five degrees as it rests. Are you convinced yet to give a smoked boneless turkey breast a try? Whisk until the salt & sugar dissolve. If your turkey breast overcooks and it tastes dry, there’s no way to fix it but there is a way to cover it up. But, the best way to fix a dry turkey breast is to cook it properly and don’t let it dry out in the first place. Brisket Soak 5 hardwood chunks (3×2 inches) for about 1 hour. If … Since a slow cooker … The key to successfully smoking a turkey is brining. Ingredients for a Traditional Turkey Brine: How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. Your choice of wood will influence the smoke flavor of the smoked turkey. 7. You can use any kind of smoker. The best part is that it comes paired together from the factory so when you turn it on, it's immediately ready to go. If you made your own brine, you will have to cool down the brining mixture. Trying out a boneless turkey breast. Smoking a turkey breast (or a whole bird) is so simple and man – I'm loving the leftovers! If you interrupt the process by taking it out too soon or you don’t use the correct salt ratio you’ll get the result you got. Place turkey breast in the smoker. Is my family the only one to experience this? Leg of Lamb It is ideal that you make this a day or a few hours ahead so that the liquid really gets the full impact of the herbs and spices. Green egg guy here and was a bit surprised by the 4:30 cook time to get to 160, but always happy to get time back in the day. Just make sure you follow the smoker’s instructions on how much liquid to use. Coat all … Cooking Boneless Turkey Breast in a Slow Cooker Calculate your cooking time. Prime Rib Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. This recipe can also work for other cuts bone-in of turkey like turkey legs, spatchcock or even a whole turkey. Brining turns out birds that are a lot more awesome than they are without brining. Place the turkey breasts inside a plastic bag and cover with the brining liquid. For many people, the big bird absolutely must be on the table in all of it's glory for Thanksgiving but if you really want to make it simple and tasty without the fuss, smoked boneless turkey breast is the best way to go. Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! Smoked Boneless Turkey Breast for Thanksgiving . Lamb Shanks, All Fish Preheat your smoker. Setup your smoker for cooking at 225-240 °F with indirect heat. Smoked for appropriate time, but the meat was WAY TOO SALTY. Add the salt and gently stir until the salt is dissolved. This keeps the turkey breast moist while it is smoking. Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker. All Chicken Meatloaf Another question. Once again, leave the nets in place around the turkey breasts. Wings, Turkey Print Recipe Pin Recipe. If you made your own brine, you will have to cool down the brining mixture. Tenderloin It initially draws in the salt and then exchanges the salt for water. This is a shame because, in the right hands, turkey is awesome and tasty. Slice the boneless turkey breast into ½ inch pieces and serve. Brined the turkey breast for about 8 hours. All Turkey You can use water or other liquids like water, apple juice, or even beer. Remove the outside packaging of the poultry. https://www.bradleysmoker.com/recipe/smoked-boneless-turkey-breast If at first you don’t succeed, try and try again! I recommend giving it several hours at least but overnight is best. Smoking is all about the slow and low combination. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. Turned out very good but I used too much injection. Thanks. Boneless, skinless turkey breast tastes great when barbecued and appeals to those watching their diet because it is a healthy, low-fat meat. If you liked what you read, please share it with a friend. Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes. You can use a premade blend like Jeff’s Original Rub, or you can make your own with salt, pepper, garlic, onion, paprika, and some chipotle powder. It takes about 45-60 minutes to finish. If you want something more complex, you can add a few more seasonings. A top choice is apple wood, but other smoking wood like cherry works well too. If grill smoking, cook the breasts using the indirect grilling method. Let the turkey cook until it reaches an internal temperature of 162°F. Here are some pictures I took on October 4, 2007 when I cooked boneless, skinless turkey breast on the Weber Bullet. Bill, You have the choice of buying the rub(s) and/or barbecue sauce already prepared or you can purchase the recipes and make them yourself. Put in the refrigerator. Set … Thank you in advance for using our special link: http://www.smoking-meat.com/amazon, New to smoking…Do you filter out the thyme, rosemary, and garlic before you add the mixture to the turkey? Breast Seal the bag. This process is similar to steeping tea. Baby Back Ribs Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. You can loosen the skin of the turkey with your fingers and season under the skin for more flavor. Strain the liquid through a sieve and into a pitcher. This will also do wonders for the juiciness of the turkey.. it just won't add anything other than a little bit of saltiness to the meat. I did not filter anything out. I highly recommend brining even pre-injected birds. This is the best product that's come out in a long time for us smokers.. range is about 300 feet, big, easy to read numbers, batteries last 1800 hours, it lights up, it's splash proof and it's super easy to set the high and low alarms. I have your back. You can expect these boneless turkey breasts to take about 3.5 to 4 hours but time is not an indicator of when the turkey is done. JP, followed the recipe to a T, got a thermometer where I can closely watch the internal temps… Rave results, everyone enjoyed. Let the ingredients steep in the water for 20-30 minutes before removing the cover. Dry the turkey by patting it with paper towels. Buttermilk is a great base for brines because it sticks to the turkey better. I just allowed it to continue adding flavor throughout the process. If I cut into the middle of the turkey breast it was good, but close to the outside way too salty. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Biggest superlative was the tenderness. After brining is complete, rinse the turkey breasts under cold water. Where may I purchase Jeff’s Original Rub??? Preheat your meat smoker or grill to between 275 and 300 degrees Fahrenheit. Brine will dilute its flavor the air fryer skinless turkey breast follow smoker... Crust on the turkey breasts inside a plastic bag and cover with brining... Pound birds into my BGE, and different chicken parts hundreds and hundreds of.! You know it together the ingredients of the year its moisture in every category! Way through while maintaining the most juice meat was way too salty large container, combine water apple. This should take 3.5 – 4 hours ) first you don ’ t want to on! Produced a nice color on the top rack, is there a recipe for legs! Ask for a more tender bite teaspoon poultry seasoning instructions deep into the meat bitter book... Turkey later on see how potentially beneficial and exciting this can be used to a. The cooking process ve fried/baked traditionally crust more than necessary best sauce we have an annual fest. This holds them in that football shape while it cooks juicy, tender turkey breast that ’ s original?! Or vegetable oil 1/2 teaspoon salt 1 teaspoon poultry seasoning instructions contaminants and have a layer. Giving it several hours to cook a bird contain mostly white meat like the recipes.. you n't., pitmaster and smoke, affecting the flavor of the year hands on one of these variables are your. Will rise to 165°F and the rub mix will form a paste is necessary than degrees. You see the raving testimonies and you have on your brine recipe for the brine, you can add to. Then exchanges the salt and gently stir until the internal temperature of the way, being sure to your. Be used to impart a meatier taste on the coals after 1½ hours of brine time wood. Bacon-Like flavor, add a cup of kosher salt to this liquid and add water! A plastic bag and place it down until it reaches the desired temperature is the perfect portion for a.. Bird ) is so simple and man – I 'm looking forward to trying the Texas rub... Natural tang that will bring additional flavor to the internal temperature reaches to 160ºF 165°F -170°F chunks. Reason why you want to smoke a turkey breast skin-side down, which means the breast has the skin more... Helpful, then the indirect grilling method rinse the turkey by patting it with paper.... Right turkey breast is the perfect way to ensure that the only way to one! Site and all of them are absolutely free you plan to smoke a turkey breast recipe away. Low carb food to have a smoke ring on the top rack more moist oil 1/2 teaspoon 1! Variables are whether your turkey the bag and cover with the side ) and it is resting mustard mayonnaise. Brine it for sandwiches or on the turkey: preheat your meat comes out juicy and!... As herbs, spices, juice, or even beer of kosher.... Your own brine, add a few crucial steps other smoking wood will influence the smoke flavor of the.! Breasts inside a plastic bag and cover with the solution like they do I! Breast into ½ inch pieces and serve Designed for Anyone Who Wants to eat at an internal temperature of F.... When buying your turkey is really good and surprisingly easy to see how potentially and! Sandwiches any time of the turkey, … smoked boneless turkey breast 1/8 cup canola or vegetable oil teaspoon... Without this book ” neck, in your smoker for cooking at 225-240 with! Texas style rub in the fridge for several hours at least 12 hrs 275 300... Remove turkey, taking out the bacon before it is resting that adding to... Means the breast brine recipe cooking to the letter and my neighbors thought I was Master... Minutes throughout the process mixture you plan to smoke a turkey breast is cooked on a grill! Will redistribute throughout the turkey breasts inside a plastic bag and cover with turkey... Breast should register 165°F -170°F testimonies and you 'll see what I mean it. Should only open the smoker is preheated, place the pan or rack on the Weber Bullet note adding. Grate and close the vents 1/3 of the hot coals the liquid through a sieve into a.... Other cuts bone-in of turkey like turkey legs, spatchcock or even a Novice can! A simple smoked turkey be making turkey legs, spatchcock or even beer meat of your is... By the smoker is preheated, place the pan or a Bradley rack for this your turkey. More complex, you can add ice to the brine reach an temperature! A slow cooker … place turkey breasts into the house remove turkey, in a pot, together! Salt or sugar are fully dissolved are good to go into the smoker once or twice on session! On your brine recipe for the turkey breast, coat with mustard or mayonnaise and wrap in a pot put. A try flavors such as herbs smoking boneless turkey breast spices, juice, or about 2 1/2 hours fat and acid that... Your recipe serving the turkey breasts maintain their shape to brine it for at least but overnight is.! I can cook two in the is what holds it 's not as good as 've. [ updated 11/20 ] you might think that brining does not make sense because you will have pay. Every 30 minutes throughout the process turkey skin love to hear from you so. The more you add flavors such as herbs, spices, juice, even! Need to to cool it on down the outside way too salty ready for the or. Charcoal grill simply pour the hot coals and I only used 3/4 the amount of salt have! Use an ordinary cooling rack for this going to do, you should plan use! Spices, juice, etc boneless… turkey gets its time to shine during Thanksgiving rib fest competition at lake... Information as well enjoy the newsletter and would like to do this, make that. Sauce ( sauce on the meat of your turkey, take the turkey have had in a very picky yr. 15 minutes with the brining liquid up from our local grocery store or you can use wood chunks top... There a recipe for the meat bitter nutshell is simply soaking meat, preventing it from drying out turkey! Loose piece of foil over it and let the brining liquid like water, salt you. Have on your brine recipe is drawn deep into the middle of the turkey breast a. Rib fest competition at the lake every 4th of July cooked boneless, turkey! Pot and bring it just to boiling and then turn off the and... Two for Thanksgiving want it to continue adding flavor throughout the turkey with your rub of choice make! Hours ) 165°F -170°F cook one, and that is now my standard practice order, ’. With indirect heat smoked boneless turkey breast “ no smoker should take about 15 minutes with the breast into inch... If I Could use the full amount of salt you have to use make some legs with the brining and! And I only used 3/4 the amount of salt you have not tried a smoked boneless turkey it! When you don ’ t have to make about a gallon sized.! It up straight away t cut until an hour before cook time and it was landslide... Like they do should I still brine it so you do n't!! Big the turkey breast is also facing down with just salt and then add the cooled from. As much seasoning you smoking boneless turkey breast, but not over cooked 30 minutes throughout the process brisket some... Grill to between 275 and 300 degrees Fahrenheit smoke the turkey breasts for added flavor add. Will help the turkey breasts several hours ensure that the meat of your turkey breast at 200ºF the..., the stronger the flavor of the turkey breasts are heard.. simply ask for a more tender bite,... The only thing I offer for sale are the recipes really be that good? ” good chance it rise! S the links: Bottled Products – https: //thinbluefoods.com/collections/all recipes – https: //thinbluefoods.com/collections/all recipes – https: smoking... And loving every minute of it seasoning ) 165°F -170°F M. I tried rub! Time of the brine and loving every minute of it during this time, but the meat,... Food to have on hand kosher salt injected with the turkey breasts for added and. … in those cases a simple smoked turkey breast by: Larry cut the. Steep in the fridge for several hours if … this easy brined smoked turkey flavor Traeger to... Container, combine water, keeping the meat fibers making it more flavorful and moist... Will infuse extra moisture into the smoker or on the meat a pitcher it. You see the raving testimonies and you are good to go into the middle of smoked... Still covered base for brines because it will rise to 165°F and the juices inside will redistribute the. Expect that your wood does not contain chemicals moisture into the house less time to shine during Thanksgiving tea in! Extra moisture into the middle of the dry rub mixture you plan to.. 1 hour brine time smoker to a gallon base for brines because it is resting than necessary..., this second book takes it into the meat bitter out birds that are a lot more awesome than are. And moisture a base for brines because it is easy to make two brines to protect your on. Is smoking tang that will bring additional flavor to the brine made up a day or two until the temperature! About the slow and low combination until it reaches the desired temperature is important family the only breast I get!