In this vid I show how I smoked a turkey breast on the weber kettle, this beauty is a staple at Texas BBQ joints for a good reason! If you haven’t made smoked turkey before, give this easy recipe a try!
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Grill Grate:
Griddle Sear
Slow N Sear
►Full list of things I use and recommend:
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►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
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►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
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►Pipe Level
►Camera
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34 Comments
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Is chud rub at HEB?
Smoked turkey is amazing. Wish the huge breast were more readily available year round.
I did this in reverse order. I put mine on the kettle and then watched the video. Doh! That said, it turned out great. The only thing I did differently was I butterfiled my breast and dry salt brined it overnight. Wonderful.
i wanna do a huge BBQ how can i save this and reheat it the next day and still be juicy and moist?
Just did this today on the Weber SM while watching the football games. So tender and easy to do with great leftovers. This will be our new Thanksgiving turkey dish.
Tried it out today so delicious
Turkey butter? Wouldn’t you prefer duck butter?
I tried this for Thanksgiving this year. Hands down the best turkey my wife and I have ever had. Smoky, buttery, and full of flavor. My parents were concerned about removing the skin so I smoked one breast with it on and one without it. We ended up concluding that the skin was totally unnecessary. Thanks for posting!
looks great! where can one get a baffle like that for their Weber?
Salted or Unsalted Butter
I like how simple you made this. Pre-Brined turkey breast, simple rub and that's about it. Smoke at 250 F for about 3.4 hours. And then finish it with butter and foil wrap.
Can't wait to make this for Thanksgiving, thanks!
I’m in Chicago, I can not find boneless turkey breast like that. All we have are frozen round breast with twine on them like a roast
very dry
This is how I am doing Thanksgiving Turkey
Beautifully done! My family aren’t crazy about Turkey but I am going with this method for the holiday!
Brad- the color on that turkey breast is unreal.
“Turkey boobs”! 😂
We get whole fresh turkeys for Christmas from my work. Gotta try this with one of the breasts.
Making this plus a turducken this year. Keep up the great work
Great video, is there any way you could make a video on how you clean that butcher block? You put a lot of raw meat as well as very juicy meat on it. Also it being outside, I’d love to see how you maintain it. Thanks again!
How many pounds is the turkey breast, love your channel!
Love the content! Question how long can I rest the turkey breast before I start to dry it out
Why 155-160? Will carryover take it to 165?
Where’s the sammich?
Looks amazing!👍🏻
My wife and I replaced the word breast with boob years ago. You sir are the only guy outside of my household that I have heard refer to a turkey breast as a boob. Good for you! Love your videos man, Keep up the good work
I just don’t get why anyone would do a turkey breast over literally any other meat
Can I use the slow and sear method on a barrel grill?
Bradley, you are head and shoulders above all other BBQ YT'ers. Period. I have made this turkey recipe 3 times now on my Weber Kettle and its perfect every time. I live in North Central Texas and have an HEB about 25 miles away, so i make a special trip to buy the meats you use on your channel. Your Tri-tip video was awesome as well, made it just the way you did. I had no idea you could make steaks out of them!! As a Texan I can't believe a guy from NH has come down here and is absolutely killing it. Keep doin' what you're doin', sir!!!
OMG! Hands down, the best turkey breast I have ever made. I had trouble holding the temp low enough so it was bouncing between 225 and 325. I used briquettes (Kingsford Professional) as that was all I had and some small chunks of apple. It took 2 hours to reach 150. I pulled it, placed some Kerry Gold butter on the foil, laid the breast presentation side down, put more butter on top and wrapped it up. As the family was not home, I let it rest on the stove top near the oven exhaust to maintain some warmth for about an hour. All my family said was WOW! Moist, tender and delicious. 2 hours had plenty of smoke flavor. Thank-you! I also ordered the slow and sear items that you used although I had to get the stainless drip pan as the cast iron is backordered. I will order that as well as I'm a huge fan of cast iron. Can't wait to view more of your videos and learn more tips and tricks from you.
Has anyone tried this method or one similar but pull it he bird closer to 150?
Does Chudd have a split turkey breast video? I can only find the bone in one's st the store
Could you maybe do a demonstration on a coming up video on how you control how much seasoning you apply when using your hand? Love the content. Easily my favorite barbecue channel.
If the turkey breast wasnt bought brined, is it required to brine or can you salt/pepper/garlic accordingly?