Texas Style Smoked Turkey Breast - On The Pit Boss - EP 44

Today we made Texas style smoked turkey breast. Brined for 24 hours, seasons with salt, pepper and garlic powder, then smoked to perfection on the Pit Boss pellet smoker. The result? A smoky, juicy, peppery, deliciously tender turkey breast. No sauce needed. This would be perfect at Thanksgiving, in its own, or amazing as a sandwich, try it yourself!

Brine
1/2 cup salt
1/2 cup brown sugar
Dissolve into 1 cup warm water
Combine with:
3 cups apple cider
3 cups chicken stock
Add in bruised, fresh, rosemary, thyme, and sage
2 tbsp whole pepper corns
2 tbsp chili flakes
Add in your turkey breasts and brine overnight in the fridge. Make sure the brine covers the turkey completely.

Dry your turkey, remove skin and clean it up. Season with salt, pepper and garlic powder. Smoke at 275 until internal temp reaches 160, then rest for 15 minutes before serving. Carry over cooking will take the internal temp to 165 making it safe to eat and preventing overcooking and drying out.