Smoked Turkey Breast

Roast with Honey Maple Glaze

Big Bob Gibson's BBQ Restaurant Recipe

1 Boneless skinless turkey breast, about 4 pounds

Wet Rub:
2 teaspoons brown mustard
2 teaspoons extra virgin olive oil

Dry Rub:
1 tablespoon dark brown sugar
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

4 tablespoons butter (1/2 stick)
3 tablespoons maple syrup
1 tablespoon honey

Get your fire going and set up your grill/cooker for indirect heat. Recommended woods hickory, oak, or maple.

While that is coming to temp, mix your dry rub ingredients together. In another bowl, mix your wet rub ingredients together.

Rub your wet rub all over your meat. Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges.

Smoke for 2 1/2 hours at 250 degrees. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. Glaze again and then cook for another 15 minutes. That should put you at 3 hours and an internal temperature of 165 degrees.