YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
In this recipe video, Jake Ruddy of Rum and Cook takes a smoked turkey breast to the next level. Wet-brined with Sweetwater Spice Turkey Bath, smoked, and covered in Plowboys BBQ sauce. This isn’t your traditional turkey recipe, but on the Yoder Smokers YS640S Jake make this bird sing!
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Recipe from @rumandcook on YouTube
https://www.youtube.com/@RumandCook/
INGREDIENTS
- 10-15 lb Turkey
- 1 bottle of Sweetwater Spice Smoked Apple Spice brine concentrate
- 80oz cold water
- Ice
- 1 Plowboys BBQ Yardbird Rub
- 1 Plowboys BBQ En Fuego BBQ Sauce
INSTRUCTIONS
- Spatchcock turkey.
- Place turkey in a brining bucket or large Ziplock bag
- Combine water and 1 bottle of Sweetwater Spice Apple Spice turkey bath concentrate.
- Add 4 cups of ice.
- Store in a cold place (cooler with ice works) for 1 hour per pound of turkey.
- Pull the turkey out of the brine and dry it inside and out with paper towel.
- Generously coat the bottom and skin side with Yardbird rub.
- Place on a cookie sheet and cooling rack in the fridge for 12-48 hours.
- Smoke at 160F for 1.5 hours
- Turn the smoker up to 350F.
- After 1 hour, drizzle melted butter over the skin to help crisp up.
- Brush on En Fuego BBQ Sauce when the breast is 150F+ and the Legs are 170F+
- Let sauce tack up for 10 minutes
- Pull and let rest for 20 minutes minimum.
- Slice and enjoy!
In this recipe video, Jake Ruddy of Rum and Cook takes a smoked turkey breast to the next level. Wet-brined with Sweetwater Spice Turkey Bath, smoked, and covered in Plowboys BBQ sauce. This isn’t your traditional turkey recipe, but on the Yoder Smokers YS640S Jake make this bird sing!
—
Recipe from @rumandcook on YouTube
https://www.youtube.com/@RumandCook/
INGREDIENTS
- 10-15 lb Turkey
- 1 bottle of Sweetwater Spice Smoked Apple Spice brine concentrate
- 80oz cold water
- Ice
- 1 Plowboys BBQ Yardbird Rub
- 1 Plowboys BBQ En Fuego BBQ Sauce
INSTRUCTIONS
- Spatchcock turkey.
- Place turkey in a brining bucket or large Ziplock bag
- Combine water and 1 bottle of Sweetwater Spice Apple Spice turkey bath concentrate.
- Add 4 cups of ice.
- Store in a cold place (cooler with ice works) for 1 hour per pound of turkey.
- Pull the turkey out of the brine and dry it inside and out with paper towel.
- Generously coat the bottom and skin side with Yardbird rub.
- Place on a cookie sheet and cooling rack in the fridge for 12-48 hours.
- Smoke at 160F for 1.5 hours
- Turn the smoker up to 350F.
- After 1 hour, drizzle melted butter over the skin to help crisp up.
- Brush on En Fuego BBQ Sauce when the breast is 150F+ and the Legs are 170F+
- Let sauce tack up for 10 minutes
- Pull and let rest for 20 minutes minimum.
- Slice and enjoy!
