Big green egg – A cook named Rebecca

This Smoked Turkey Breast turned out juicy and delicious! Not the dry turkey breast we get sometimes, but loaded with flavor and so tender. I had this in my freezer and thought it’d be great to smoke and use it for sandwiches.

I smoked this on my Big Green Egg! Before smoking I injected the turkey with a mixture of butter, chicken stock and a little garlic powder. This is the injector I used is by JY COOKMENT and I purchased it from Amazon. Here’s a link if you’re interested: https://amzn.to/2ubfaM9.

A Great Smoked Turkey Breast

You want to use a turkey breast that is not already loaded with added broth. A natural turkey or turkey breast works better since you are adding a liquid with butter. I did this while my smoker was getting ready. I didn’t brine overnight but you could. All I seasoned this with was I rubbed the outside with olive oil and seasoned with a mixture of salt, pepper and garlic powder.

Want more smoked meat recipes? Try my smoked brisket, always a favorite! https://the2spoons.com/the-best-awesome-smoked-brisket/.

After you smoke the turkey, try a recipe using the leftovers: Amazing! The Best Ever Smoked Turkey Sandwiches

Leftover Smoked Turkey Sandwich — Leftover Chili And Beef Queso Dip Burgers

Here’s the recipe for this Turkey Breast! Enjoy!

A Great Smoked Turkey Breast

Print Recipe Pin Recipe

Course dinner, Lunch, Main Course, Sandwiches

Cuisine American

Ingredients

1 turkey breast (Natural preferred)
1 stick butter
1 cup chicken broth
granulated garlic
black pepper
salt
olive oil

Instructions

Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.

Keyword big green egg, big green egg smoked turkey breast, smoked turkey, smoked turkey breast, turkey

Is there anything more gorgeous than a Texas Smoked Brisket? So simple, yet loaded with amazing flavor. I had the point of a very large brisket in my freezer and decided to thaw it out and cook on Christmas Day. I had used the flat end to make Texas Brisket Chile. It ended up taking 12 hours, so we actually had something else I had prepared. This brisket is one of the most flavorful I have made and it was the just right amount of tenderness. It melts in your mouth!

My favorite part of the brisket is the point. Yes, there is more fat, but there is so much more flavor, it is less dry, and it really does melt in your mouth. We love it on a buttery toasted bun with a mayonnaise based slaw with an on the sweet side BBQ sauce.

How can you resist this sandwich? It’s just one of those sandwiches that you would really like to have another, but you know you can’t!

The Best! Awesome Smoked Brisket

I’ve been cooking briskets for years but you never stop learning how to make a better brisket. Never! One of my favorite books is written by Aaron Franklin of the famous Franklin BBQ. I’ve used this book over and over and I’ve learned a lot! Here’s a link for the book that you have to try: https://www.amazon.com/Franklin-Barbecue-Meat.

One of the reasons I wanted to cook this brisket was because I wanted to use it in making tamales! Another use I have for brisket is my Texas Brisket Chile which is crazy good. Here’s the link and it is a must make recipe: https://the2spoons.com/essential-texas-brisket-chili/.

Here’s the recipe for the smoked brisket!

Smoked Brisket

Print Recipe

Prep Time 15

Total Time 27

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1 12-14 LB Brisket I buy untrimmed and trim my own. You want some of the fat to make a melt in your mouth brisket
1/2 cup Brisket and Beef Rub

Brisket and Beef Rib Rub

1/2 Cup equal parts of salt, black pepper and garlic powder with some added cayenne pepper (optional) to your taste
Yellow Mustard if you want to slather

Instructions

I like to trim and season my brisket the day before because it does take some time.
The first thing you want to do is trim your brisket Here is a link that explains how to trim your brisket. I do not buy a trimmed brisket because I want some of the fat, especially on the Flat or the lean portion of the brisket. Here is a link from Arron Franklin of Franklin BBQ In Austin on how to trim a brisket. It's easier for you to see a video, rather than me trying to explain. https://www.bing.com/videos/search?q=aaron+franklin+how+to+trim+a+brisket&docid=607987932646936196&mid=D327C71E9E76AD3EAB65D327C71E9E76AD3EAB65&view=detail&FORM=VIREHT
After you have trimmed your brisket you are ready to slather and add the rub. I don't always slather because I forget. It does help to hold your rub.
Apply a total of 1/2 cup of rub to both sides of the trimmed brisket.
Store the brisket overnight in the refrigerator and remove at least an hour before cooking to come to room temperature.
I have cooked brisket using these 3 methods: Big Green Egg, Using a smoker that you use only wood and have a firebox to feed your wood. I am not an expert, these are how I do it after years of muddling through learning how to do it.
Big Green Egg:
When using my Big Green Egg I load it up with the charcoal lumps recommended for the Big Green Egg. I then add wood pieces that I have soaked in water for at least 30 minutes. I use Oak or being in Texas and have a ranch full of mesquite wood I will use mesquite chunks that I have soaked also. Start your fire with an electric fire starter or your preferred method of starting your fire and bring the temperature to 225 degrees. I place the Big Green Egg ConvEGGtor with the legs up and my grill resting on the legs. Between the grill and the Conveggator, I place a 9×11 pan covered in foil. Then I place the brisket on the grill. I close the cover, put the lid on that has the vents, adjust the heat again to 225 – 250. Honestly, it seems I usually end up smoking at about 250 degrees.
Keep a watch for the temperature, making sure you maintain a consistent 225 degrees to 250 degrees. After about 6 hours, check to see if the brisket has turned a deep brown and begins to puddle in the middle. I then wrap in pink butcher paper. I get mine online from Amazon. I place the brisket back on the grill, get it back up to temperature and continue cooking another 6 hours at least or until the internal temperature reaches 200 – 205 degrees.
When the Brisket reaches about 165 internal temperature, it may get in a stall. I crank the heat up, get the cooking going again. After a few minutes, I’ll let the temperature come back to about 225 to 250 degrees. The time for slow smoking a brisket is between 12-14 hours at this temperature.
Smoker with Firebox
When I use a smoker with a firebox, I use all wood. I save my fat drenched pink butcher paper from the previous smoke session and freeze it in a plastic bag or plastic wrap, and I use that to start my fire. Start your fire, get some coals going, and add wood as needed to the firebox to maintain your heat as above 225 to 250 degrees. Everything else is the same as above….wrapping and cooking until the internal temperature reaches 200-205 degrees.
Searing on a Charcoal grill and finishing in the oven
For those of you that do not have a smoker and still want delicious brisket, I did this for years. I would season the same as I would on any smoking session of brisket, place on the charcoal grill and char as much as I could on all sides. You’re going to leave it on a while because you want to get a good char. I then would wrap the brisket in foil and place it on a sheet pan and finish in the oven at 225 degrees until the internal temperature reached 200 to 205degrees. Everyone loved the brisket, so it must have been a success. I did that for years.
I use no barbecue sauce while I am cooking the brisket. I serve the brisket with my favorite sauce at the time. I love all of Franklin Barbecue Sauces that you can buy in your local store, and I also love the Salt Lick Barbecue Sauce from the famous Salt Lick in Texas.

Keyword bbq, beef, brisket, Smoked Brisket, smoking meats