Smoked Texas Style Turkey Breast On A Kamado Joe
With A Holiday Twist
Smoked turkey breast is amazing when done right. Just like all turkey, if you overcook it, it will be dry.
Texas Style
For this cook, I used 1.5 parts fresh cracked pepper and 1 part salt, which is common in Texas BBQ. I also added a light coating of garlic.
Dry Brine Is Key
Once this 4.75-pound breast skin was removed and trimmed, I gave a good coating of our salt, pepper, and garlic on all sides. I then placed it on a baking (cooling) rack so the air could circulate it and put it in the fridge for 14 hours. This is called dry brining. Dry brining uses salt to draw out the moisture, pulling all the seasoning deep inside the meat so it’s seasoned throughout.
You can generally dry bring for 12-48 hours. Longer is better.
Smoke Show
The next day, I fired up my Kamado Joe Big Joe and smoked it at 275 until it was at 151. I made some melted butter with some sage, rosemary, and thyme, covered the breast with the butter, and let it sit tightly wrapped for 1 hour, turned out phenomenal.
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