SMOKING TURKEY BREAST RECIPES

Steps:

• Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
• 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.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
• After brining is complete, rinse the turkey breasts under cold water.
• With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
• Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
• Setup your smoker for cooking at 225-240 °F with indirect heat.
• When the smoker is preheated, place the pan with the turkey breasts into the smoker.
• Let the turkey cook until it reaches an internal temperature of 162°F.
• Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
• Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
• Slice and serve.

Steps:

• In a large 8-quart stockpot, dissolve the salt in the hot water. Add the rest of the brine ingredients and stir to combine. Let cool to room temperature. Add the ice cubes to the brine.
• Rinse the turkey breast under cold water and then place it in the brine. Add enough cold water to totally cover the turkey breast by at least ½ inch. Carefully stir the brine again. Cover and refrigerate for about 12 hours.
• Remove the turkey breast from the stockpot and discard the brine. Pat dry with paper towels.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F ).
• Place the turkey, skin side up, in a roasting rack set inside a large disposable foil pan. Brush the skin with the melted butter. Grill the turkey breast over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160 to 165ºF in the thickest part of the breast (not touching the bone), about 1½ hours. Remove from the grill and let rest for 15 minutes (the internal temperature will rise a few degrees during this time). Cut into thin slices.