Texas Style Smoked Turkey Breast
Texas Style Smoked Turkey Breast
Malcom Reed
Boneless turkey breast seasoned with Killer Hogs TX Brisket Rub, smoked over post oak, and finished with butter for tender, flavorful slices.
Ingredients
- 4 lb Boneless Turkey Breast
- 2 Tablespoons Killer Hogs TX Brisket Rub
- 1 Stick Butter
Directions
- Preheat your smoker for indirect cooking at 275°F using post oak wood for fuel and smoke flavor.
- Remove the skin from the turkey breast and trim away any excess fat.
- Season the turkey breast with Killer Hogs TX Brisket Rub.
- Place the turkey breast on the smoker and cook for 2 hours.
- Cut the stick of butter into pieces. Place half of the butter on a double layer of aluminum foil, set the turkey breast top-side down on the butter, then place the remaining butter on top. Wrap the foil tightly around the turkey.
- Return the turkey breast to the smoker and insert a probe thermometer.
- Continue cooking until the internal temperature reaches 162°F.
- Remove the turkey breast from the smoker and let it rest for 20 to 30 minutes before slicing.
