Texas-Style Smoked Turkey Breast

Ingredients

• 4 pounds turkey breast
• 2 cups hickory wood chips
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 cup apple cider vinegar
• 1 cup water
• 2 sprigs fresh rosemary

Instructions

1. 1

   Prepare the brine: In a large bowl, mix 1 cup of water, 1 cup of apple cider vinegar, and 2 tablespoons of salt until dissolved. Add the turkey breast to the brine, ensuring it's fully submerged. Refrigerate for at least 4 hours, or preferably overnight.

2. 2

   Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes before using.

3. 3

   Remove the turkey breast from the brine and pat it dry with paper towels. Rub the turkey breast with 2 tablespoons of olive oil.

4. 4

   In a small bowl, mix together 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 2 tablespoons of brown sugar, and the remaining 2 tablespoons of salt. Rub this spice mixture all over the turkey breast.

5. 5

   Place the soaked hickory wood chips in the smoker box or directly on the coals. Place the turkey breast on the smoker grate, breast side up.

6. 6

   Smoke the turkey breast for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). Monitor the temperature throughout the smoking process.

7. 7

   Once cooked, remove the turkey breast from the smoker and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute.

8. 8

   Slice the smoked turkey breast and serve with your favorite barbecue sides, such as coleslaw or baked beans.