Smoked Turkey Breast

1. 1

   Soak wood chips in water 12 hours.

2. 2

   Combine salt and the next 3 ingredients; rub mixture over turkey breast.

3. 3

   Prepare smoker by following manufacturer's directions, bringing internal temperature to 225u00b0 to 250u00b0; maintain temperature for 15-20 minutes.

4. 4

   Drain wood chunks, and place on coals.

5. 5

   Place turkey on upper cooking grate; cover with smoker lid.

6. 6

   Smoke turkey, maintaining temperature inside smoker between 225u00b0 and 250u00b0, for 5 hours or until a meat thermometer inserted into the thickest portion is 170u00b0; let stand 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.