- Hey, my barbecue loving friends.
Let's talk turkey.
It's not just for Thanksgiving, you know?
While brisket's always king in Texas
and ribs are a close second,
smoked turkey breast is always a very popular seller
in almost every single restaurant in Texas.
It doesn't get as much hype
or social media love as the other meats.
But trust me, it's right up there with all the other meats
as far as sales go.
Fact of the matter is that is my wife's,
and many other folks', favorite meat to order
at a barbecue restaurant.
So in this video, I'm gonna walk you through
the preparation and smoking process
and show y'all how easy it is to barbecue
some salt and pepper Texas-style
tender, juicy, smokey, and delicious turkey breasts
on the Texas stick burner.
Let's get fired up and get started.
All right, friends, all we're gonna do is take a little bit
of olive oil and rub it on the turkey breasts.
You don't need a whole, whole bunch.
Normally I like to use Parkay.
I know some folks frown on that,
but Parkay's actually really really good
on just about any meat.
For some reason, when I do poultry,
I do prefer to use olive oil.
We're not gonna get very aggressive with the salt
because, as I mentioned, it has a 15% solution already.
We're gonna add a little bit of granulated garlic.
Garlic.
All right.
Let's take a little bit of this coarse black pepper.
Lay that down here.
Give it a nice generous coat.
All right.
Let's flip it back over the other way.
We already have some olive oil on there.
Since the pepper's already in my hand,
we're gonna do the pepper first.
Lay the garlic powder nice and even.
Not gonna do a lot of salt
because we already have salt in the meat solution.
Number one.
Number two, we're going straight to the cooker.
So we don't wanna start extracting
a lotta moisture outta there.
Now, if you're gonna leave it overnight,
you can do a dry brine with any poultry.
And it'll actually be really fantastic
if you do it overnight.
But since we're going straight
to the smoker right now in the next 20 minutes,
we're not gonna put too much salt
'cause I don't want to pull a lotta moisture out.
I just want to add a little extra flavor
to the exterior of the turkey meat.
I think it's time to go fire up that stick burner
and get after it.
Alright, friends.
So it looks like we're cruising about 300
on the right side and 250 on the left.
So I'm gonna say that's about 275
right here where we need to be.
We're gonna put these turkey breasts on the top rack
on the far away side.
And I'm gonna put the little bit thicker side
towards the heat over here.
And so we're gonna slide it on in, close the door.
Throw another little log on there and let the heat ride.
We'll be back in about an hour
and see what they look like.
What we're gonna do is try to wrap these up really quick.
They're sitting at 155 degrees.
So just the last few minutes,
we're gonna put 'em in butter.
Here's number one.
They have some really nice color.
The pepper's nice and stuck on there.
We're melting the butter really fast here.
We're gonna go ahead and wrap 'em nice and tight.
This is basically the way most restaurants do it
here in Texas.
All right. There's one.
Let's get the other one going here too.
Now this one's a little bit thinner,
so we're gonna set it down here.
Think what we'll do is just kinda
put the butter up here on top.
Just like that.
All right.
We're gonna set both of these
in this little pan here.
Sideways, just like that.
And that way we can put 'em in the stick burner.
And if I need to rotate 'em around,
it's a lot easier to do in a pan.
Which is one thing that I did do
when I came back after an hour.
I actually rotated 'em 180 degrees
because it was getting more color on one side.
If I rotated 'em 180 degrees right now,
I'm gonna put 'em this way again.
And then I'm gonna come back and rotate 'em afterwards.
All right, let's get 'em in there.
Terri made us some twice-baked potatoes.
These things are awesome.
We'll definitely share this recipe with you guys very soon.
And look at that.
That's just gorgeous.
Isn't that, babe? - Yummy.
- Good job, honey.
Good job.
We're gonna put these on a plate here in a little bit
and serve us some turkey and potatoes.
Meantime, turkey breasts are done and they're beautiful.
Let's check it out.
Look at that.
Whew.
We got lots of butter.
Lots and lots of butter.
Man, what a pretty looking breast, hon.
Has beautiful color.
I can actually smell the pepper right now.
Let's give it a little slicey slice
and see what it looks like.
Ooh, got a nice pink smoke all the way through
that bad boy almost, seems like.
I like my turkey slices a little bit thick,
just like that.
Wowy gazowy.
This really looks good.
I'm gonna take one out from the middle here.
I honestly did expect it to be dripping with juice,
and it's not that.
Because it was already pre-brined, you know,
in the package and I didn't brine it, I didn't inject it.
Didn't do anything like that.
So I expected it to be a little juicier,
but it's not dry by any stretch.
It is moist.
Mm!
Wow.
That is so good.
I might have to order turkey
at the barbecue restaurants a little bit more often.
Honestly, I hardly ever do that.
It's usually Terri.
I always order brisket and ribs, chicken.
Sausage is one of my favorites.
I like that little peppery kick.
And it has just the right amount of salt.
It's not salty.
It's not dry.
It's not dripping with juice, but it's moist.
I can taste that oak.
Smells good.
You know, you can smell the smoke.
Big old pink smoke ring.
It's not too dark, but it's there.
Now it's dripping with juices.
(man laughs)
Ooh, baby.
(man groaning)
Now, why don't we take some butter
and just put it all over this turkey?
Just like that.
It really, really turned out amazing.
I'm very, very pleasantly surprised.
We're gonna assemble a little plate here.
Gonna carve out a little square here of these potatoes.
Check that out, folks.
Sour cream, cheese,
and even the potatoes are gonna get more butter.
Ooh!
All right, friends.
I wish y'all were here to smell the aroma
from that smoked turkey.
And even the potatoes smell amazing.
The dual aroma going on here
just like making my mouth water.
Let me get some of these potatoes.
This is good.
Let me let eat some more turkey.
Mm!
That one's really moist.
Wowza.
I guess 'cause of the butter.
This has been another great and fun video to make.
Turned out amazing.
I'm very pleasantly surprised at the turkey
and how good it is with just salt,
pepper, and a little bit of garlic.
I hope you guys enjoyed the video.
If you did, go ahead and hit that like button
and subscribe to our channel.
And if you guys don't wanna have separate
salt, pepper, garlics, or a lot of it,
you can buy my OG.
The OG is a very simple
and natural salt, pepper, and garlic
with no additives, no preservatives,
no free flow agents.
Nothing but salt, pepper, garlic.
It's amazing
and it makes any meat shine.
And if you wanna kick it up a notch or two or three,
you can buy the Wild Two.
You can get both at www.pitmaster.us.
And if you want to up your barbecue game,
you can also go to www.pitmasterclass.us
and join our barbecue class.
It's an awesome class
that teaches you all the basics about barbecuing.
And all the most popular barbecue meats,
like brisket, pork butt, chicken and ribs,
and then some, including steaks.
Thank you for watching.
Really appreciate each and every one of you guys.
Remember to keep the smoke light and wow.
Boom!
It's delicious.
The whole thing is just delicious.