Last weekend was a turkey tryout. Did some pastrami (see here) and also a skin-on bone-in turkey thigh. Got a 3 lb turkey thigh, pushed some butter under the skin, rubbed it with the spice rub I mentioned in this post, and threw it on 225F for 3.5 hours until IT 165F. Wood - 2/3 peach and 1/3 pecan.
During the smoking time mopped the meat with pineapple butter mop - my variation on an Apple Butter mop, made of 1 cup pineapple juice and 1 stick butter, heated together until the butter melted.
Served it with some pineapple BBQ sauce on a side. It is very easy to make, and the results are stunning.
- 1 1/2 cups ketchup
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tbsp dates syrup (you can find it in Mediterranean groceries), or substitute with molasses or honey
- 2 tbsp Dijon mustard, smooth
- 1 tbsp Chipotle paste or tabasco sauce
- 1 tbsp of your favorite BBQ rub
Combine all those ingredients in a saucepan, bring to boil (constantly stirring to prevent burning), lower the fire and simmer for 30 min, until the sauce darkens a bit and thickens to cover the back of a wooden spoon. Remove, pour into an airtight jar, and this sauce can be kept in the refrigerator for couple of months.
Here's the thigh after 40 min rest wrapped in foil.
Sliced, skin off...
Plated with pineapple BBQ sauce