Brined and Smoked BBQ Turkey on the Yoder

In this recipe video, Jake Ruddy of Rum and Cook takes a smoked turkey breast to the next level. Wet-brined with Sweetwater Spice Turkey Bath, smoked, and covered in Plowboys BBQ sauce. This isn’t your traditional turkey recipe, but on the Yoder Smokers YS640S Jake make this bird sing!

—
Recipe from @rumandcook on YouTube
https://www.youtube.com/@RumandCook/

 

INGREDIENTS

  • 10-15 lb Turkey
  • 1 bottle of Sweetwater Spice Smoked Apple Spice brine concentrate
  • 80oz cold water
  • Ice
  • 1 Plowboys BBQ Yardbird Rub
  • 1 Plowboys BBQ En Fuego BBQ Sauce

INSTRUCTIONS

  1. Spatchcock turkey.
  2. Place turkey in a brining bucket or large Ziplock bag
  3. Combine water and 1 bottle of Sweetwater Spice Apple Spice turkey bath concentrate.
  4. Add 4 cups of ice.
  5. Store in a cold place (cooler with ice works) for 1 hour per pound of turkey.
  6. Pull the turkey out of the brine and dry it inside and out with paper towel.
  7. Generously coat the bottom and skin side with Yardbird rub.
  8. Place on a cookie sheet and cooling rack in the fridge for 12-48 hours.
  9. Smoke at 160F for 1.5 hours
  10. Turn the smoker up to 350F.
  11. After 1 hour, drizzle melted butter over the skin to help crisp up.
  12. Brush on En Fuego BBQ Sauce when the breast is 150F+ and the Legs are 170F+
  13. Let sauce tack up for 10 minutes
  14. Pull and let rest for 20 minutes minimum.
  15. Slice and enjoy!