Bought a frozen turkey breast for a trial run on the smoker (WSM - charcoal) before showtime at Thanksgiving. Would appreciate any tips on prep, rub, etc. TIA

This interests me. how do you make it taste like ham? Because there used to be a barbecue place around here that made turkey taste almost like ham.

Brine (i use meat church …. But there's many), dry, then rub with poultry dry rub (again i use meat church), smoke at 240-250 till temp. I wrap and rest …. For 30-60 min's. Its good.

Can't remember where I got this from….probably the food/spirits thread so credit to whoever posted it

but this is what I use, and my oh my. Everyone asks "how did you do that?"

3-4 pound boneless Turkey breast with the skin

Coat it everywhere with seasoning (any good dry rub…I use Suckle Busters (edit) Cluster Dust. Best stuff out there IMHO)

Cook at 275 until internal temp is 135.

Then take it out and wrap it in heavy duty foil with a stick of butter. Back in at 275.

Cook until internal 155.

Take it out of the oven and let it rest for 20 minutes and then slice up.

Takes about 3 hours total

https://houseandhome.com/recipe/bbq-turkey-breast-recipe/

Brine over night then season a boneless turkey breast with HEB True Texas BBQ Sweet TX Heat Rub.

Smoke at 250*F until internal temp of ~135*F, wrap in foil with a stick of butter, skin side down and back on the smoker until internal temp hits 145*F. Place in warming oven for an hour, then either slice and eat, or cool and slice into cold cuts.

You'll never go back.

I Always brine. If you're using a store bought frozen turkey breast it's probably already been injected with brine but it you'll want to soak it. Combine 1 gallon cold water, 1 1/2 cups salt and 1 cup sugar and stir until it's all dissolved, then soak the breast overnight.

I remove, pat dry and then rub with S&P. Onto the smoker at 250 until the breast gets to be 150 and remove and rest for an hour or so.

Use a mild wood like oak or pecan because turkey will absorb the smoke flavor more than pork and beef will.

Latrobe said:

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Can't remember where I got this from….probably the food/spirits thread so credit to whoever posted it

but this is what I use, and my oh my. Everyone asks "how did you do that?"

3-4 pound boneless Turkey breast with the skin

Coat it everywhere with seasoning (any good dry rub…I use Suckle Busters chicken dust. Best stuff out there IMHO)

Cook at 275 until internal temp is 135.

Then take it out and wrap it in heavy duty foil with a stick of butter. Back in at 275.

Cook until internal 155.

Take it out of the oven and let it rest for 20 minutes and then slice up.

Takes about 3 hours total

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IDK if it was my post that inspired it, but that looks fantastic fella. I might have to get me some suckle busters chicken dust and try it.

Seriously, y'all rock. Thanks.

The key is in the butter. As long as you do that it's hard to mess up in my experience.

A few years ago I did a smoked turkey that I soaked in a ham cure that most meat markets would use. It was mainly salt, sugar, nitrate cure, and I also added some sodium phosphate. Soaked for at least 24 hrs and then rubbed the surface with an all-purpose rub or seasoned salt.

It turned out amazing, and I did it for a couple of years straight because my family loved it so much.

Last year I spatchcock a turkey and injected it the night before with Tonys injectable Cajun butter and rub the surface with seasoned salt.

The turkey made with Tony's did not have the ham-type flavor of the others but it was still good and juicy because the Tony's injectable butter has sodium phosphate in it.

Chuds smoked skinless Turkey breast. Perfect every time. I use a Yoder Pellet Grill

Remove skin if it's not skinless. Salt, pepper (don't be shy) and garlic. Smoke at 275 until internal temp hits 155. Don't go over 155. Wrap tightly in foil and let rest for about 45 minutes then slice and enjoy.

Careful on the salt though as it will be injected with a salt solution and will turn out too salty if you put too much on it.

Brine is always a good option as noted above, I usually go with something that doesn't have a ton of salt in it.

Season pretty simply with salt, pepper, garlic, maybe another seasoning or two.

Rock 250-275 on the pit until 140ish internal temp and the skin gets a good golden brown color. Wrap in foil with a good amount of butter (at least half a stick). Keep going until 155ish and pull off and rest at least 30 minutes.

Don't sweat that it's not 165, pasteurization scales with temp and time, you need 165 to instantly kill salmonella, 1 minute at 160, 5ish minutes at 155, etc. There's a chart you can find that has the exact times. Pull at 155 and let the carryover cooking make it safe and more juicy by you not cooking extra moisture out of it by going to 165.