🍖Smoker BBQ
Smoked Turkey
Brined for juiciness then smoked hot enough to keep the skin from going rubbery — a Texas joint favourite.
30 min
Prep
4 hr
Cook
Medium
Difficulty
10
Ingredients
5
Steps
Ingredients
Servings
- 1 turkey crown or 2 large bone-in breasts (about 1.5 kg)
- 2 litres water
- 60 g salt
- 40 g brown sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 tbsp butter, softened
- 1 tbsp BBQ rub
- 1 tsp smoked paprika
- Pecan or cherry wood
Method
- 1
Dissolve the salt and sugar in the water with the bay and peppercorns. Submerge the turkey and brine in the fridge for 8–.
- 2
Drain, rinse and pat very dry. Rub the softened butter under and over the skin, then dust with the BBQ rub and paprika.
- 3
Smoke at 150°C (300°F) over pecan — the higher heat renders the skin.
- 4
Cook until the thickest part of the breast reads 74°C (165°F) — about 3–.
- 5
Rest , then carve across the grain.
Notes
- Brining is the difference between juicy and dry — don't skip it.
- Smoke a little hotter than other cuts so the skin doesn't turn to rubber.
- Leftovers make superb smoked-turkey sandwiches.