(rock music)
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket ♫
- [Host] Welcome to BarbecuePitBoys.com
Today we're smoking up some turkey breasts at the pit
and it's real easy to do.
Alright, here I have some bone-in turkey breasts.
You've seen these before, and when you smoke 'em,
oh man, ain't the same old same old turkey breast, man.
These are some good eatin' at the pit.
Now, to get these turkey breasts moist there's a trick,
and it's called brining.
A lot of you probably know about brining.
It's a marinade in a sense.
So what we're gonna do here
is start with one gallon of OJ.
And use it in an appropriate container like this.
One of these ice water buckets work perfect
for brining your turkeys.
Now here I have one gallon of apple juice.
Now you could use your favorite brine for this,
but this one here works if you've never done it before.
Now, the whole thing about brining is you need salt.
I just put two cups of salt in there.
You might think it's become real salty but it doesn't,
and during the cook that'll cook off.
I just added two cups brown sugar.
Here I've got some molasses,
and I put about one quarter cup of molasses in there.
And this here is a Worcestershire sauce.
Put about one quarter cup.
Here I'm putting in two tablespoons of black pepper.
You gotta have pepper with that turkey.
And because a turkey breast is fairly bland, as you know,
we're adding some spices, right?
This here is some Cajun spice, use your favorite.
I'm putting about one quarter cup.
You could use a Cajun boil if you want.
Now, one last thing.
I'm gonna add a little bit of onion.
Just a bit, maybe a half an onion,
or whatever you can get into the bucket.
Now, if you've never had smoked turkey breast before,
you definitely gotta check this out.
Get as much onion as you have left, throw it in there.
Give it a good mix.
Now the brining process for turkeys like this,
and these are about two eight pounders,
you've got 16 pounds of breast going in there,
figure about four hours.
You could go longer, but four hours will work
just about right for this.
If you go too much longer,
you'll run the risk of cooking the meat in a liquid brine,
and you don't wanna do that.
Now, to keep it ice cold,
we'll add about a gallon of ice cubes,
and what we have to do is wait.
Adding in the miracle of time,
about four, four and a half hours has gone by.
We're gonna pull 'em out of the brine
and we're gonna prep 'em for the smoker.
Now you can see here that the turkey has taken on
some of the color of the brine.
Oh, it looks good.
Now you could throw these as is right on your smokers,
but I like it, do it this way.
First what I'm gonna do is dry it off a bit,
'cause we're gonna add some rub.
Gonna add another layer of flavor.
We start by using some veggie oil.
I know you vegematics will be happy with that.
Use your favorite oil,
and spread it all over these turkey breasts.
Now, this here is some rub.
It's one of the rubs I pulled off the shelf.
Use your favorite rub.
You wanna coat these turkey breasts real good with it,
inside and out.
This here is a sugar-based rub, of course,
but don't worry about burning when you're doing the smoking
because your temperatures are gonna be low enough.
They're gonna be about 225 degrees
to 250 degrees Fahrenheit at the most.
This rub will work just perfect.
We're placing it on the opposite the hot coals,
you know all about that, indirect cooking.
These kettle grills work real good as smokers as well,
and of course you know that.
And here I'm adding some cherry wood wood chips.
You could use apple wood, or use your favorite wood chip.
But usually, you wanna go for a mild smoke.
This cherry wood makes 'em nice.
All right, one turkey breast is on the grill.
We're gonna do another one.
Now of course, you could use
that fast forward button in front of you
and just jump to the end,
but for some of you newbies who haven't done this before,
we're doing another turkey breast
with a different kind of rub.
Wipe off the moisture, of course,
so the oil gets on there real good.
Man, I can't wait for a turkey sandwich,
I'm gonna tell you that.
Add some of that oil.
Rub it on good just the way she likes it.
Oh yeah.
Here I've got a chipotle-based rub.
I'm gonna cover her up good.
Oh yeah.
Man, this smells good enough to eat already.
Now we've got a vertical smoker all ready to go
here in the back, and just to show you guys
that are not allowed to have
your open fire charcoal barbecue at your place,
you can always use these LPs.
They work real great.
Throwing in some wood chips in the bottom.
We're gonna be running a temperature
about 225 degrees Fahrenheit, just like the other one.
We got the water bath in there.
Oh, man, we're gonna be eatin' good.
It's gonna take about a little over four hours,
so there's nothing left to do now but kick back
and watch the time go by.
That's what a low and slow barbecue is all about.
All right, about two hours has gone by.
We're gonna check on these birds.
Take a look at that.
Oh man.
What I'm gonna do is spin it around
so we get that even smoking going on.
We're gonna add another handful
of cherry wood smoking chips right there.
We don't wanna add too much smoke, just a little bit.
Got another two hours or so to go.
And through the miracle of time,
these turkey breasts are done.
Take a look at that.
Now what we're gonna do is
check the internal temperature of this breast,
and you wanna be about 160, 162 degrees Fahrenheit.
That's perfect.
You don't wanna do it more than that
or you're gonna dry out this turkey breast.
Look at that nice, golden brown color.
Oh man.
I'd say it's time to pull it off the grill.
Now to maintain the moisture in this turkey breast,
what we're gonna do is wrap it in aluminum foil,
and this is an important step.
This will allow all the moisture to re-permeate this bird.
So we're gonna throw it in aluminum foil,
wrap it up for at least a half hour.
Mm.
Oh yeah.
Now let's pull the other one off that vertical smoker there.
Yeah, look at that.
Can you smell that?
It smells good!
You can hear and see the juices
just dripping off this turkey breast, oh yeah.
Again, we'll wrap this one up too in foil
and let it sit for about a half hour or so.
(rock music)
All right.
I'd say it's time to slice it up.
Grab Old Hickory, mm-hmm.
Oh.
Yes, sir.
Moist and tender, mm.
This ain't no deli turkey breast here.
This is why you make up two.
Gonna have plenty of leftovers.
I'd say it's time to eat.
And of course, we do apologize
for eating in front of you like this,
but this here is what we call pit master privilege.
Oh, dig in.
Mm!
Somebody get the gravy.
So the next time you're looking
for a barbecue recipe for your pit,
you check out BarbecuePitBoys.com
(crow cawing)