Massive 10 lb Smoked Turkey Breast (Printable)

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Poultry

Massive 10 lb Smoked Turkey Breast

A 10 lb turkey breast with an olive oil binder, coarse black pepper and Holy Cow, smoked at 225°F for about 5 hours, rested with butter, then chilled overnight and sliced thin for sandwiches.

Prep: About 30 minutes
Cook: About 5 hours
Total: About 6½ hours, plus chilling overnight
Yield: About 25–30 servings
Method: Smoked
Wood: Your choice

Ingredients

1 large turkey breast, about 10 lb before trimming
Olive oil, as a binder
Coarse black pepper
Meat Church Holy Cow rub
Butter, for the rest

Instructions

If your turkey isn't pre-brined, brine it first.
Trim the breast and remove the skin.
Coat with olive oil, then season all over with coarse black pepper and Holy Cow.
Smoke at 225°F for about 5 hours, until the internal temperature is between 155°F and 160°F. Pull smaller pieces as they get there, which will be way earlier than the big piece.
Wrap in foil with butter and rest for about 1 hour.
Cut a few thick slices to try.
Refrigerate the rest overnight, then use a deli slicer to cut thin slices for sandwiches.

Pitmaster Notes

Mine came pre-brined. If yours isn't, I strongly recommend brining it yourself.
Check the temperature after the rest. Poultry should reach 165°F, and carryover heat in the foil helps get it there.

Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.

From dkcraftbbq.com/recipe/massive-10-lb-smoked-turkey-breast