Ryan the Temp said:
Farmer1906 said:
Disagree. Turkey is my favorite part of Thanksgiving dinner. You smoke it right, it shines. I get rave reviews every year. The dry oven-roasted ones with no flavor are worth giving up on.
Biggest bird I've smoked is a 7 lb chicken. Maybe I'll change my mind if I practice a turkey once or twice..
Smoked Turkey Breast
Brine 24 hours
Pepper or otherwise season as appropriate, but no more salt! Brine is enough.
Smoke 230*F-275*F until ~135*F internal.
Wrap in foil with 1 stick butter, melted.
Replace probe, skin side down until ~150*F internal.
Rest 1 hour in warmer/yeti.
Slice and serve
For a slightly more BBQ shop style turkey follow the process above but try this:
Rodney Scott
Ingredients
Dry Rub
* 1/4 cup kosher salt
* 2 tablespoons black pepper
* 2 tablespoons paprika
* 2 tablespoons chili powder
* 2 tablespoons light brown sugar
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
VINEGAR-PEPPER MOPPING SAUCE
* 3 3/4 cups white vinegar
* 1/2 cup packed light brown sugar
* 1/4 cup cayenne pepper
* 2 tablespoons black pepper
* 1 tablespoon fresh lemon juice
* 2 teaspoons crushed red pepper