I wanted to smoke a couple turkey breasts but have them have that cured/hammy taste for lunch meat etc. (kinda like a drumstick at the renaissance festival)
2 Turkey Breasts 7-8 lbs
1 Gallon Water
2 Cups Oakridge BBQ Game Changer All Purpose Brine
3.5 oz Cure #1 (164 ppm)
3 oz Dark Muscovado Sugar
Mix dry ingredients with 1 quart of hot water
Add ice and cold water to make 1 gallon of brine at 40º or less
Inject Brine/Cure at 10% by weight into each breast
Cover with remaining brine and refrigerate for 12 hours
Rinse well (5 minutes) and let drain, dry with paper towels and let sit till dry or tacky to the touch. (I put under a huge fan for 15 - 20 minutes)
Place in smoker set at 130º for 5 hours
Raise temp to 160º for 1 hour
Raise temp to 170º for 1 hour
Raise temp to 424º to crisp skin and until internal breast temp (thickest part) reaches 160º
Rested and ready to slice
We had some hot for dinner, it was the best turkey I have ever smoked, moist, juicy and good flavor without being too salty.
Cook Stats
The stuff I sliced for sandwiches was super also.
2 Turkey Breasts 7-8 lbs
1 Gallon Water
2 Cups Oakridge BBQ Game Changer All Purpose Brine
3.5 oz Cure #1 (164 ppm)
3 oz Dark Muscovado Sugar
Mix dry ingredients with 1 quart of hot water
Add ice and cold water to make 1 gallon of brine at 40º or less
Inject Brine/Cure at 10% by weight into each breast
Cover with remaining brine and refrigerate for 12 hours
Rinse well (5 minutes) and let drain, dry with paper towels and let sit till dry or tacky to the touch. (I put under a huge fan for 15 - 20 minutes)
Place in smoker set at 130º for 5 hours
Raise temp to 160º for 1 hour
Raise temp to 170º for 1 hour
Raise temp to 424º to crisp skin and until internal breast temp (thickest part) reaches 160º
Rested and ready to slice
We had some hot for dinner, it was the best turkey I have ever smoked, moist, juicy and good flavor without being too salty.
Cook Stats
The stuff I sliced for sandwiches was super also.