Texas-Style Smoked Turkey Breast
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Texas-Style Smoked Turkey Breast delivers a unique and flavorful profile that sets it apart from other methods of cooking turkey.
When it comes to Texas BBQ, most people think about Central Texas-Style BBQ where well-known joints like Franklin Barbecue and Snow’s BBQ serve up delicious BBQ to visitors from all over the world.
This region is known for Brisket and Spare Ribs but at many places, you will find turkey breast on the daily menu board.
How to Cook a Texas-Style Smoked Turkey Breast
The first step is to choose a high-quality turkey breast. I prefer to use a large boneless turkey breast. For this method, we are removing the skin. Often times the skin can become rubbery and prevents the smokey flavor from penetrating.
In central Texas they like to keep it simple, seasoning the meat with salt and pepper then slow smoking it using post oak.
This is not your Thanksgiving turkey and we want the smokey flavor to shine. I use 2 parts Coarse Black Pepper to 1 part Kosher salt. Liberally season all sides of the turkey breast.
Now it’s time to set up your barbecue pit. Many of the popular Texas BBQ joints have multiple 1,000-gallon offset smokers that can easily hold upwards of 25 briskets. They burn large post oak splits to generate the heat and smoke to make some of the best barbecue around.
I don’t have a Texas-sized pit!
I am guessing you probably don’t have one of these big boys sitting in the backyard. Don’t worry you can still make delicious BBQ at home using some of the popular backyard smokers. Pellet Smokers, Kamado Smokers, Electric Smokers, and even your kettle-style charcoal grill work great.
Here I am using my Weber 22′ Kettle Charcoal Grill. Start with a two-zone indirect setup. Place the charcoal on one side ( a “hot zone”) and place the meat on the other side ( a “cool zone”). The original Slow ‘N Sear charcoal kettle grill insert is the perfect accessory for your charcoal grill when using this two-zone indirect setup.
Light the charcoal by placing a couple of fire starters in one corner of the charcoal. Leave the grill lid off and let the coals burn until you have about a fist size of the coals lit and ashed over. The unlit coals will continue to slowly burn, helping keep your grill at a consistent temperature throughout the cook.
Now toss on a couple of wood chunks, spread over the coals. I am using oak chunks for that true Texas-style flavor but other wood chunks such as apple or pecan work great with turkey.
On the cool side of the grill, you can place a foil pan filled with water. This helps keep even temperate and generates moisture, which is necessary when cooking lean meats such as turkey. I am using a Slow n’ Sear Grill Insert which helps keep the coals to one side and also has a built-in water reservoir.
Once your coals are lit, place the cover on the grill, adjust your vents as needed, and bring the temperature up to 275° F. Once the grill is up to temperature, place the turkey breast on the cool zone of the grill and close the lid.
Smoke the turkey at 275° F for about 2 hours until the outside reaches a nice golden brown. I like to periodically check on how the color is developing and at which time I will spritz the turkey using a spray bottle filled with a 50/50 mixture of apple cider vinegar and water to help keep it moist.
Once you reach the 2-hour mark it is time to wrap. Place the turkey breast top side down on a sheet of aluminum foil and place a couple of pads of butter on top. Fold up the foil tight and place it back on the cool zone of the grill top side down. Continue to cook until the internal temperature reaches 165° F.
Once you reach the temperature, remove the turkey and let rest for at least 20 minutes loosely covered. This will allow the meat to relax and distribute juices throughout.
You will be amazed at this juicy flavorful Texas-Style Smoked Turkey Breast you created!
Now that you are an experienced Pit Master, give this Smoked Pulled Chicken recipe a try.
Texas-Style Smoked Turkey Breast
Ingredients
- 3-4 lb boneless turkey breast
- 2 parts course ground pepper
- 1 part kosher salt
- 3 tbsp butter
Instructions
- Remove the skin from the turkey breast and trim away any fat.
- Season all sides with 2 parts coarse black pepper and 1 part kosher salt.
- Prepare the smoker for indirect cooking at 275° F using post oak wood chunks for flavor.
- Place the turkey breast on the smoker for 2 hours.
- After 2 hours remove the turkey breast and place top-side down a piece of aluminum foil. Place the butter on the turkey and tightly wrap the foil around.
- Place the turkey breast back on the smoker, top-side down.
- Cook until internal temperature reached 165° F.
- Remove from the smoker and let rest 20 minutes, loosely covered.
- Slice and enjoy!
