I did 2 turkey breast roasts yesterday, I used two different rubs and methods again.
So one was a recipe from Jeffs newsletters:
www.Smoking-Meat.com
And the other was using a rub recipe my wife found (getting her into smoking as well) called Smoked Turkey Rub
Ingredients
3 Tablespoons brown sugar
2 Tablespoons smoked paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon crushed rosemary
1 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
Instructions
1. Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up
the sugar.
2. Use immediately or store in a airtight container for up to 1 month.
Did a wet brine (as per Jeff's recipe) on one roast, and the dry brine on the other one the night before and put them in the fridg.
Here they are just before putting them on the smoker @225 with competition blend (hickory, maple and cherry) lumberjack pellets.
Here is my roast:
Here is my wife's
Got the smoker up to temp and threw them both on. Here they are a couple of hours or so into the cook:
Since Jeff's recipe called for 3-4 slices of bacon and I had a 1lb pack I went ahead and covered them both with bacon...Why not right?
Here they are a few hours after that:
And here they are done to an IT of 180 degrees 6 hours later:
After removing the bacon, mine on the top and my wife's on the bottom:
A close up - guess which one is which:
A few slices off of both:
And the Money SHOT! With stuffed Portobello Mushroom.
Here is the recipe for the mushrooms in case anyone is interested.
Ingredients
4 large portobello mushrooms (1 to 1-
1/4 lbs.)
2 Tbsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion or sliced
shallots
2 cloves garlic, minced
3 cups packed baby spinach or torn
spinach leaves
1/2 cup fresh Italian breadcrumbs or
panko dried breadcrumbs
1/2 cup diced plum tomatoes
1-1/4 cups (5 oz.) Sargento Shredded 6
Cheese Italian Cheese
Directions
1. Remove stems from mushrooms; coarsely chop and set aside.
Remove and discard gills from mushroom caps using a spoon.
Brush outsides of caps with 1 tablespoon oil; place oiled sides
down on a foil-lined baking sheet. Sprinkle salt and pepper
over caps.
2. Heat remaining 1 tablespoon oil in a large nonstick skillet over
medium heat. Add mushroom stems, onion and garlic; cook 5
minutes, stirring occasionally. Add spinach to skillet. Turn with
tongs until spinach is wilted. Stir in tomato and breadcrumbs;
mix well. Add cheese; mix well. Spoon mixture into mushroom
caps.
3. Bake in a preheated 400°F oven for 12 minutes or until hot
and mushrooms are tender.
Thanks for lookin"
John
So one was a recipe from Jeffs newsletters:
Smoked Turkey Roast Basted with Bacon - Learn to Smoke Meat with Jeff Phillips
These football sized turkey roasts cooked in the smoker with bacon are perfect for any occasion and absolutely amazing for holiday meals as well.
www.Smoking-Meat.com
And the other was using a rub recipe my wife found (getting her into smoking as well) called Smoked Turkey Rub
Ingredients
3 Tablespoons brown sugar
2 Tablespoons smoked paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon crushed rosemary
1 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
Instructions
1. Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up
the sugar.
2. Use immediately or store in a airtight container for up to 1 month.
Did a wet brine (as per Jeff's recipe) on one roast, and the dry brine on the other one the night before and put them in the fridg.
Here they are just before putting them on the smoker @225 with competition blend (hickory, maple and cherry) lumberjack pellets.
Here is my roast:
Here is my wife's
Got the smoker up to temp and threw them both on. Here they are a couple of hours or so into the cook:
Since Jeff's recipe called for 3-4 slices of bacon and I had a 1lb pack I went ahead and covered them both with bacon...Why not right?
Here they are a few hours after that:
And here they are done to an IT of 180 degrees 6 hours later:
After removing the bacon, mine on the top and my wife's on the bottom:
A close up - guess which one is which:
A few slices off of both:
And the Money SHOT! With stuffed Portobello Mushroom.
Here is the recipe for the mushrooms in case anyone is interested.
Ingredients
4 large portobello mushrooms (1 to 1-
1/4 lbs.)
2 Tbsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion or sliced
shallots
2 cloves garlic, minced
3 cups packed baby spinach or torn
spinach leaves
1/2 cup fresh Italian breadcrumbs or
panko dried breadcrumbs
1/2 cup diced plum tomatoes
1-1/4 cups (5 oz.) Sargento Shredded 6
Cheese Italian Cheese
Directions
1. Remove stems from mushrooms; coarsely chop and set aside.
Remove and discard gills from mushroom caps using a spoon.
Brush outsides of caps with 1 tablespoon oil; place oiled sides
down on a foil-lined baking sheet. Sprinkle salt and pepper
over caps.
2. Heat remaining 1 tablespoon oil in a large nonstick skillet over
medium heat. Add mushroom stems, onion and garlic; cook 5
minutes, stirring occasionally. Add spinach to skillet. Turn with
tongs until spinach is wilted. Stir in tomato and breadcrumbs;
mix well. Add cheese; mix well. Spoon mixture into mushroom
caps.
3. Bake in a preheated 400°F oven for 12 minutes or until hot
and mushrooms are tender.
Thanks for lookin"
John
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