We’ve done this recipe several times and boy oh boy is it good!
Rub the turkey breast with the wet rub, then the dry. If you like you can place in the fridge for a few hours or overnight. I usually just apply the rubs and put on the smoker!
I wait until internal temp hits 135-140 then mix the glaze. In a small saucepan over low heat melt the butter, then add the maple syrup and honey. Slowly bring to a boil then remove from heat.
I use a Pit Boss pellet smoker/grill. Smoked for 3 hours on the “smoke” setting (180 degrees)internal temp 140 degrees.
then bumped cooking temp to 225 degrees and started applying the glaze. Glazed about every 15 minutes until internal temp hit 165 degrees.
Finished turkey breast!
Rub the turkey breast with the wet rub, then the dry. If you like you can place in the fridge for a few hours or overnight. I usually just apply the rubs and put on the smoker!
I wait until internal temp hits 135-140 then mix the glaze. In a small saucepan over low heat melt the butter, then add the maple syrup and honey. Slowly bring to a boil then remove from heat.
I use a Pit Boss pellet smoker/grill. Smoked for 3 hours on the “smoke” setting (180 degrees)internal temp 140 degrees.
then bumped cooking temp to 225 degrees and started applying the glaze. Glazed about every 15 minutes until internal temp hit 165 degrees.
Finished turkey breast!
