2–3 tbsp Meat Church The Gospel rub (or your preferred BBQ rub)
1 stick (1/2 cup) unsalted butter, sliced
Optional: olive oil or mustard for binder
Instructions
Pat the turkey breast dry with paper towels. Optionally coat with olive oil or mustard as a binder.
Generously apply Meat Church The Gospel rub on all sides. Let sit at room temperature while you prep your smoker.
Preheat smoker to 275°F. Use a mild wood like cherry, apple, or pecan.
Place the turkey breast on the smoker, bone side down. Smoke until internal temperature reaches around 150°F.
At 150°F internal, wrap the breast in foil with sliced butter on top of the meat. Return to the smoker.
Continue cooking until internal temperature reaches 165°F in the thickest part of the breast.
Remove from smoker, keep wrapped, and let rest for 30–60 minutes before slicing.
Serving Tips
Slice against the grain for juicier pieces.
Pairs well with classic sides like smoked Brussels sprouts, garlic mashed potatoes, or cranberry BBQ sauce.
Save the bones and drippings for an excellent smoked stock or gravy base.
This one was another success with the family. The remaining turkey was used for sandwiches and wraps for lunches that week. My son, who usually loves Cajun-style turkey breast for school, switched it up and requested the smoked version instead. Next time, I plan to use my deli slicer for one breast to use throughout the week and vacuum-seal the other to freeze. I’ll also make stock from the carcass to stretch the goodness even further.
