Pig Beach BBQ’s Pastrami Brined and Seasoned Smoked Turkey Breast
About this Dish
Ingredients
4–5 pounds boneless, skinless turkey breast
2 quarts water
1 cup kosher salt
¾ cup granulated sugar
5 tbsp dark brown sugar
1 each cinnamon stick
1 tsp black peppercorns
½ tsp mustard seeds
2 each whole cloves
2 each bay leaves
2 each whole juniper berry
1 quart ice
2 tbsp yellow mustard
¼ cup pastrami seasoning
Pastrami Rub
Yields: ¼ cup | Prep Time: 5 minutes
Combine all ingredients in a medium mixing bowl and mix using gloved hands to combine.
Transfer to an airtight container and store in your pantry until ready to use.
3 tbsp butcher grind black pepper
1 tbsp coarse ground coriander
1½ tsp granulated garlic
1½ tsp kosher salt
1½ tsp ground cumin
1 tsp dark brown sugar
Directions
Combine the water and seasonings in a 4-quart stock pot and bring to a simmer. Once the mixture comes to a simmer, whisk and remove from the heat. Add in ice to cool and finish the solution.
Place the boneless, skinless turkey breast in a large watertight container that can fit in your fridge. Once the brine is cool, pour the brine over the turkey and refrigerate for 4 hours to overnight.
Once the turkey is brined, remove it from the solution and discard the brine. Using a good paper towel, pat the turkey breast dry and smear with yellow mustard all over the breast. Generously season the top and sides of the turkey breast with the pastrami seasoning and allow the turkey breast to sit out at room temperature with the seasoning for 15 minutes.
Preheat your smoker to 250°F with cherry or hickory wood/pellets. Once your smoker is up to temp, place the seasoned and brined turkey in the middle of the smoker and smoke for 1½ to 2 hours, or until the internal temperature reaches 140°F.
Remove the turkey from the smoker and place it in a cooler to rest for 1 hour, then slice and serve.
