\n<\/strong>7\u00a0 c water (cold, filtered, non-chlorinated)
\n3 tbsp salt
\n3tbsp dark brown sugar
\n3\/4 tsp garlic powder
\n3\/4 tsp cajun spice (I used Penzey’s Cajun Spice<\/a>)
\n3\/4 tsp celery seed
\nFresh sage, Basil, Cayenne to taste<\/p>\n
Instruction From there I washed my turkey breast and and placed it in a 1 gallon zip lock freezer bag.\u00a0 Once the brine had properly cooled and had a chance to mature a bit in the fridge I poured it all in the zip lock with the turkey breast and put it back in the fridge to brine over night and while I was at work the next day (about 18 hours).\u00a0 Just in case the structural integrity of the zip lock was compromised I placed the zip lock in a large bowl and placed the large bowl in a pie plate, to contain the spillage should the worst occur.<\/p>\n Upon arriving home this evening I got the smoker fired up (used the Afterburner on the Charcoal unit, I had cheese to smoke<\/a> too!), and prepared the solution to sit in the water pan consisting of a bit of apple juice, a small bit of white wine and water to fill the pan about an inch from the top, I also had a similar solution to fill the pan as needed throughout the duration of the smoke.<\/p>\n With the smoker heating up, I washed the meat and patted it dry with some paper towel, I then brushed it with Olive Oil and rubbed it sparingly with Penzey’s Cajun Seasoning<\/a> (this is some good stuff).\u00a0 Once the smoker was heated to 275\u00baF (I was in a hurry)\u00a0 in went the turkey breast and a chunk of hickory wood and a handful of cherry chips.\u00a0 I did add an additional chunk of hickory during this nearly 4 hour smoke.\u00a0 Once the temperature of the thickest part of the breast reached 165\u00baF, I pulled it and set it to rest, covered with aluminum foil and a thick towel quadrupled over for about 10 minutes.<\/p>\n
\n<\/strong>Mix until all salt and sugar has dissolved.\u00a0 Refrigerate for at least 2 hours.<\/p>\n![\"Smoked](\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2009\/11\/IMG_2434-1024x768.jpg\" "\\"Smoked")
<\/a>Next came the best part, slicing this masterpiece up and taste testing it.\u00a0 While slicing it I knew it would be good, almost too good to let go.\u00a0\u00a0 It looked incredible and tasted about the same, the cajun spice gave the skin a nice kick while the inside had a hint of smoke and was almost dripping wet it was so juicy, it was tasty.\u00a0 The wife agreed, although she did not care for the cajun seasoning, said it was too spicy.<\/p>\n
![\"Sliced](\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2009\/11\/IMG_2436-1024x768.jpg\" "\\"Sliced")
<\/a>Smoking this was really pretty easy with the propane maintaining the heat and the flavor, texture and moisture were spot on.\u00a0 If it weren’t for stuffing I am not sure why anyone would ever do a turkey in the oven again, I know I wouldn’t.\u00a0 After this I am excited to do my next turkey, whole.<\/p>\n","protected":false},"excerpt":{"rendered":"