Boneless skinless turkey breast

[bbq_esq]

Picked up a small (2lb) turkey breast for a quick weekday dinner. Trying to keep things easy so I wanted to avoid injecting but if it’s absolutely necessary I’ll do it. I was initially thinking of just giving it a slather/rub and getting it on the SNS low and slow, like I do for pork loin.

Other option would be sous vide and finish in pan, but feel like smoking gets the most flavor even though it will finish pretty quick I’d think. Could easily make a shallot/mustard/cider vinegar based pan sauce which is always a hit.

appreciate any ideas. Weeknight dinner so trying to keep it light, no bacon wrapping or cheese stuffing lol. I try and save that fun stuff for the weekend (Thursday - Monday)

[Clark]

I've smoked several 3 lb. B/S breasts in my SnS grill and they came out very good. Brined for 5-6 hrs. No slather, rub was pepper, SuckleBuster Clucker Dust, and bit of Tony's. Smoked at 250-275 in a pan, on a rack. Basted with melted butter several times. Done at 171 IT in just under 3 hr. Very tender, moist, and tasty.

[CHNeal]

I would and have done them exactly as I do a pork loin. Mix whatever seasoning you want to use with olive oil to make a very loose paste, put it in a zip lock for a couple days, fire up the kettle and bobs your uncle in less then 2 hours.

[58limited]

Some of the best turkey breast I've had is made by a local BBQ joint. Their turkey has brine in the packing so they just cover with black pepper (lightly) and smoke at about 275^o to 300^o until the color looks good - about an IT of 140^o or so. They then wrap them in foil with a stick of butter for each breast and cook to about 165^o and let them rest until serving. They dip each slice into the butter juice from the wrap.It is one of their best selling items which says something for a Texas BBQ joint.

[Andrrr]

I’ve only done two using the Aaron Franklin method which seems close to this and they were family favorites.

[BloomHybrid]

I recently picked up a Turkey breast as well never done one before, thanks for the info will this sounds good