Smoked Turkey Breast

Turkey is, hands down, the most underrated protein in Texas barbecue. It’s simple to make but easy to overcook and dry out. My smoked turkey breast recipe starts with boneless turkey breast lobes that are not brined, but seasoned simply with my poultry blend for a citrusy kick that works well with post oak. Most people think poultry has to be cooked to 165°F (74°C), but there’s a pasteurization table or, as I like to call it, a juiciness periodic table, you can follow to ensure maximum flav