SMOKED TURKEY BREAST ON WEBER KETTLE RECIPES

Steps:

• Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
• Unwrap turkey breast and pat dry with paper towels.
• Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
• Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
• Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
• Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
• Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
• Slice and serve warm.

Steps:

• Pat the turkey breast dry.
• Melt 1/2 stick of butter, and mix with heaping tablespoon of Killer Hogs The BBQ Rub. Fill injector with butter mixture, and inject all over in the turkey breasts.
• Take 1/2 stick of softened butter and rub all over the outside of the skin. Season liberally with salt, pepper, garlic powder, or an all-purpose rub.
• Fill the turkey cavity with the apple, onion, and celery. 
• Set-up smoker for indirect heat with coals and wood of your choice, we used cherry and hickory. Bring your heat up to 300 and once it settles at temp place your turkey on the smoker, as far from the heat as possible. *You can preheat your oven to 300 and cook if you don't have a smoker.
• Once your turkey is the desired golden brown, loosely tent with foil.
• Continue cooking until a high-quality digital thermometer reads 165 in multiple places.
• Remove from smoker/oven and let rest at least 10 min before carving.