ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Turkey breasts for the smoker, first we need to help it out a little bit by adding some richness and moisture as well as some great flavour as turkey breasts can easily come dry and lack flavour. To start with take your melted down butter and inject your boneless turkey breast filling the inside with that rich buttery flavour. Once injected, apply your favourite BBQ rub for poultry. I used the new Postal Barbecue CHICK'N Rub which add incredible flavour to all things poultry.
With your Turkey Breasts all prepared, place it onto the grill opposite the coals and begin smoking your roast between 300-325F. We will be bring the internal tempreture up slowly to 160F-165F. During the cook, I also added in some cherry wood to provide a little bit of delicious smoky flavour and let it smoke away.
After about 1 hour 40 minutes your turkey breasts should be at or nearing your target tempreture (NOTE: If you are only cooking a single turkey breast your times will be shorter). At this point remove it from the grill to let it rest for a few minutes before slicing it up and enjoying your feast!