- 1 cup kosher salt
- 1 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup whole black peppercorns
- 4 cups cold bourbon (I used Apple Jack Brandy, did not have any Bourbon)
- 1 1/2 gallons cold water
- 1 (7-pound) turkey breast
- Dry Rub
- 3 tablespoons brown sugar
- 1 1/2 tablespoons smoked paprika
- 1 1/2 teaspoons chipotle chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 6 tablespoons unsalted butter, melted
- Before beginning, make sure your bourbon, water and chicken stock are COLD.
- To make the brine, combine the salt syrup, sugar, peppercorns, bourbon, and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours.
- Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly.
- Preheat your smoker to 300-325 degrees F, adding your wood chips to the burner.
- In a bowl, combine the sugar, paprika, chili powder, garlic powder, salt, pepper, onion powder and cumin, mixing well to combine. Gently lift the skin of the turkey and rub the melted butter all over the meat. Use it all up! I use both my hands and a spoon to drizzle it down in spaces that I can't reach. Take the spice rub and rub it all over the meat as well, underneath the skin. Rub the rest of it all over the outside of the skin, covering the turkey.
- Smoke the turkey breast for 1.5 hours at 375 degrees.
Smart points unknown (Not sure how to figure points out for a brine)
- Category: Medium
- Method: Smoker
- Cuisine: American
Keywords: applewood smoked turkey breast