(rock music)
("Barbecue Shoes" by Blue House)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on ♫
- [Voiceover] Welcome to BBQPitBoys.com.
Today, we're smokin' up a boneless turkey breast at the pit
and it's easy to do.
Alright, here is a boneless turkey breast.
You may have seen these before.
This here's a 10-pounder.
Good size, yeah.
Now, what we're gonna do first
is were gonna prepare an injection marinade.
Alright, and that's simple to do.
We're using one stick of unsalted butter,
use the half a teaspoon of garlic powder,
we're gonna use a half a teaspoon of Bell's Seasoning.
You know about Bell's, right?
Yeah, just perfect for those turkeys.
And we're gonna add a little chicken broth.
Mmm, alright.
Melt down the butter.
Alright, it's been melted down.
This here injection is ready.
So, you take your favorite injector,
(smooth music)
and we're gonna inject
maybe eight, 10, 15 plugs
throughout this boneless turkey breast.
Yeah, you know how to do that.
Now, you wanna be sure
that the boneless turkey breast you get
has maybe only 10% solution, alright?
In other words, there's not a lot
of brining salts in it already.
And this way you can flavor it up the way you want.
Just like that.
Oh man, it's gonna be good.
Injecting a lot of flavor in there and additional moisture.
Simple enough, right?
Now, what you want to do is hit the outside
of this boneless turkey breast with some SPG.
Just apply it all over.
If you don't know what SPG is,
well you haven't been watching us long enough.
You just go to our website
and you can get the info there on SPG.
Alright, sprinkle it good.
Oh, yeah.
Alright, this turkey breast has been injected.
And now, let's throw it on a smoker.
Now, you can do this on a kettle,
and of course a big ol' smoker.
Or you can use one of these.
There are one of those pellet smokers
and they work real good.
Especially if that game is on.
Patriots are beating up on the Broncos.
You can set it and forget it.
Now, I'm adding a little bit more moisture
to the bottom of this pan.
And we're gonna be setting it at about
oh, 300 degrees Fahrenheit.
We're using apple pellets today.
Man, this is gonna be good.
Alright, we're about a third a way into this smoke.
We're just gonna add a little bit more moisture
to the bottom of that pan.
And of course, as always,
when we're cooking at the pit
you can bet the food police are looking for us.
(sirens wailing)
(upbeat music)
Alright, it's coming along good.
We're looking for an internal temperature
of 160 degrees Fahrenheit.
We got a little bit more to go.
And in the miracle of time,
this smoked boneless turkey breast is done.
Man, take a look at that.
Ooh-wee.
Now, we're just gonna let it rest for about 15 minutes.
Not long at all.
(upbeat music)
Alright, I say it's time to cut it up.
You smell that?
It smells good.
Now, we're gonna cut off this string, alright?
And this, of course, helped to keep
this boneless turkey breast together.
Just cut it off.
Now, of course some of you know
the great thing about these boneless turkey breasts,
you got yourself a lot of white meat.
Thanksgiving table.
Whatever table you got at the pit.
(upbeat music)
Alright, take a look at this.
Moist, tender.
Got a lot of that smoky flavor in there.
(upbeat music)
Now, of course, you're gonna need some sides
for that turkey breast.
Mm-hmm, I think this will do.
You set it up any way you want.
I say it's time to eat.
(upbeat music)
Oh, man oh man.
(laughter)
And as always, we do apologize
for eating in front of you like this.
We call this pitmaster privilege.
(upbeat music)
So the next time you're looking
for a recipe for your barbecue,
check out BBQPitBoys.com.
(upbeat music)
(crow calling)