Smoked turkey breast rub
Posted December 02 2009 - 11:20 AM
Posted December 02 2009 - 2:12 PM
Combine all ingredients in a food grade plastic bucket and mix well, until the sugar and salt are completely dissolved.
- 1 gallon cranberry-apple juice cocktail (cold)
- 1/2 cup canning salt
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 teaspoon white pepper
- 1/2 teaspoon powdered ginger
Remove the thawed turkey from the package and trim off any excess skin or flesh. Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. Place the bucket in the refrigerator for 8 to 12 hours.
After brining, pat the turkey breasts dry with a towel and allow to air-dry at room temperature while the meat smoker or grill heats up. A small fan placed to blow over the breasts will help them dry quicker.
Smoking the Turkey Breasts
Pre-heat your meat smoker or grill to 300 degrees Fahrenheit. If using a grill, cook the breasts using the indirect grilling method.
Apple wood smoke has a light flavor and produced a nice color on the finished turkey breasts. Use a couple of two inch chunks in on top of the charcoal, or a couple of small foil packets of chips in a gas or electric smoker or grill.
If using a water smoker, leave the water pan empty. Water in the pan will cause the smoker to cook too cool. The smoked turkey breast is done when the internal temperature reaches 160 degrees. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving.
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Posted December 03 2009 - 8:35 AM
Posted December 03 2009 - 9:10 AM
Look at the turkey package, if it says "contains a solution of bla bla bla" its already brined.
Some guys say you can do it if you time it right. I tried it once and ended up with a turkey shaped version of Lot's Wife.
Posted December 03 2009 - 10:56 AM
Posted December 03 2009 - 11:02 AM
Posted December 04 2009 - 11:50 AM
Posted December 04 2009 - 12:17 PM
For ribs and brisket I've been going really light on rubs lately, and keeping the rubs very simple. Liking this a lot.