-Start with a pre-brined turkey breast.
-Remove the skin and trim any hanging flaps to ensure an even shape.
-Combine kosher salt, 16-mesh black pepper, and granulated garlic in a bowl.
Lightly dust the turkey breast with the seasoning mix. Begin from the bottom side of the breast for a visually appealing presentation.
-Fire up your pit to a consistent temperature of 250°F (120°C) for the entire cooking process.
Set up for a low and slow cook using the snake method.
-Place the seasoned turkey breast on the pit, making sure the presentation side is facing down.
Cook the turkey breast for approximately 3 hours or until the internal temperature reaches 150°F (65°C).:
-Carefully remove the turkey breast from the pit and place it on a large piece of tin foil.
Create a bowl-like shape with the tin foil and pour a generous amount of melted butter over the turkey breast.
-Gently flip the breast over, allowing the melted butter to soak into the presentation side.
Wrap the turkey breast completely in the tin foil to seal in the flavors and moisture.
-Return the wrapped turkey breast to the pit for an additional 20 minutes.
This step helps the internal temperature to reach around 160°F (71°C) for optimal doneness.
-Remove the turkey breast from the pit and let it rest for about 15 minutes. This resting period allows the juices to redistribute and the meat to become more tender.
-Carefully unwrap the turkey breast from the tin foil.
-Slice the rested turkey breast into thin, even slices.
-Serve and savor the delicious Texas-style smoked turkey breast, with its seasoned crust, tender meat, and rich smoky flavor.
-Enjoy!
