Texas Turkey Breast

By HowToBBQRight · 300 min

Ingredients

Instructions

1. Set up the smoker for indirect cooking at 275°F, using post oak for fuel and smoke.
2. Remove the skin from the turkey breast and trim off excess fat and silver skin.
3. Season the outside with 2 parts coarse black pepper to 1 part kosher salt (or the Killer Hogs TX Brisket Rub, if using it).
4. Smoke the turkey breast for about 2 hours, adding post oak as needed to hold the temperature steady, until the outside is golden brown with a crusty bark.
5. Lay a double layer of aluminum foil and cut the butter into pieces. Set half the butter on the foil, place the turkey breast top side down on it, add the rest of the butter on top, and wrap the foil tightly.
6. Insert a probe thermometer into the wrapped turkey breast and return it to the smoker.
7. Cook until the internal temperature reaches 162°F.
8. Remove the turkey from the smoker and rest it for at least 20 to 30 minutes before slicing.

Summarized from HowToBBQRight's video. Watch it for the details.

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