With the unseasonably warm spring, we’ve not only broken out the grill, but the smoker as well. J is perfectly happy to get up early on a Saturday morning and spend all day monitoring the grill.
turkey breast (we used boneless, skinless)
Salt Lick Dry Rub (or your favorite dry seasoning rub, we’re pretty partial to Salt Lick though)
Liberally pat the turkey breast with Salt Lick dry seasoning rub, cover and refrigerate overnight. Start grill, let coals get good and gray, until grill temperature reaches about 250 degrees. Add mesquite wood to top of coals. Place turkey on grill for about six hours. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time to keep the grill temp around the 250 mark. Be sure to let it sit for about 30 minutes before carving so it stays moist.
I love smoked turkey. It’s one of my most favorite ways to eat turkey breast. With J’s recipe, the smoke ring is really thick (the pink part in the picture) and the crust is spicy. The turkey is fantastic alone, but equally good in sandwich form or with your favorite BBQ sauce. Yum!
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