Smoked Turkey Breast and Barbecue Sauce

Neil and Phyllis Strawder of Bigmista’s Barbecue share their recipe

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For this year’s Memorial Day cook-out we went straight to the source: Neil and Phyllis Strawder of Bigmista’s Barbecue. These two hand out brisket and “pig candy” (caramelized bacon) at farmers markets with gusto, but even the Strawders occasionally get a hankering for lighter fare. Their smoked turkey breast recipe takes pre-planning, but promises to yield a moist, smoky miracle of poultry goodness. As a bonus, they’ve slipped us a barbecue sauce formula that will make the rest of your meaty endeavors soar. We can’t think of a better way to honor our fallen soldiers, can you?

Bigmista’s Smoked Turkey Breast

Brine

1 gallon water
1 cup Kosher Salt
1 cup brown sugar
1/4 cup garlic powder
1/4 cup allspice
 
Rub
1/4 cup seasoned salt
1/4 cup paprika
1/4 garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tbsp Italian seasoning
 
1 whole turkey breast
 
-In a container large enough to hold the breast and the water, add all of the brine ingredients and mix well. Submerge the turkey in the brine, cover and chill for at least 4 hours (overnight is better).
 
-Remove the breast and rinse with clean water. Pat dry with paper towels.
 
-In a separate container, mix all of the rub ingredients together.
 
-Sprinkle the rub evenly all over the turkey.
 
-If you have a charcoal grill, light about 10 briquettes and bank them on one side of your grill. Add some more unlit coals on top and on the sides of the lit coals. If you have a gas grill, light the burners on one side and leave the other side off. Wrap some wet wood chips in foil and poke a few holes in the foil. Place the foil packet on the lit burners to create smoke. You grill temperature should be about 325 degrees.
 
-Place the breast on the cooler side of the grill and close the lid. Have an adult beverage or two. Cook until a thermometer reaches 160 degrees in the center of the breast. This should take about 2 hours.
 
-Remove the breast from the grill and let it rest at least 10 minutes before slicing. Enjoy!
 
Bigmista’s Simple Barbecue Sauce
 
1 cup ketchup
1 cup pancake Syrup
1/2 cup worcestershire sauce
1/2 cup apple cider vinegar
1 tablespoon seasoning salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dark chili powder
1 teaspoon Louisiana style hot sauce
 
-Mix all ingredients in a sauce pan. Simmer over low heat for 30 minutes. Serve on the side of any meat.

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