Franklins Smoked Turkey Breast - salt

Method

• You will also need 3 sheets of heavy aluminum foil and 2 cups of your favorite wood chips, soaked in water.
• Start by mixing the salt and pepper in a bowl.
• Remove the skin from the turkey breast and discard it.
• Rub the turkey breast all over with the black pepper and salt.
• Get your smoker ready.
• (Ive been using the Smokenator 1000 for some time now, but you could use your grill if you desire.)
• Once the smoker comes to temperature (I shoot for about 250 degrees F), add the turkey breast, cover, and let it slowly smoke for about 2 1/2 hours.
• Once the turkey is slightly browned, carefully remove it and place it on a plate.
• Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the butter.
• Cover with the foil, and return back to the smoker, butter side down.
• Make sure the breast is completely covered to avoid having butter dripping down into your smoker!
• Continue cooking for another 12 hours, or until the center of the breast registers around 160 degrees F.
• When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.
• This smoked turkey breast was so tender and juicy from cooking in butter, and it was perfectly seasoned.
• I served mine on a couple of toasted buns, along with some barbecue sauce and pickles.
• I will definitely be making this again and again, and it is perfect to serve during any holiday season.
• Hope you enjoy!