Sensational Smoked Turkey Pastrami – Cuso Cuts

Ingredients

• 4-5 pound Turkey Breast
• Smoking Wood: Hickory or pecan
• Quart: Filtered water
• ¼ cup Brown sugar
• ¼ cup Sea salt
• ¼ cup Juniper berries
• ¼ cup Peppercorns, cracked
• 3 Bay leaves
• 1 tsp. Thyme
• 1 tsp. Lemon zest
• 1/8 cup sweet or smoked paprika
• 1 tsp. Red pepper flakes
• 8 Cloves smashed garlic cloves
• ¼ cup Dark brown sugar
• 1 tsp. Mustard seed
• 1 tsp. Chipotle seasoning
• Warm all the ingredients for the brine in a large saucepan. Make sure the salt and sugar dissolve completely.
• Let cool.
• Turn the turkey in the pot or bag several times for the next 48 hours.
• Remove, dry well, and set aside while you prepare the rub.
• Put the rub spices into a grinder. Don’t process until powdery, you want some texture.
• Apply to the turkey and refrigerate for another 24 hours.
• After soaking and draining your wood, get your smoker to about 220-225 degrees F (similar to 3-2-1 ribs ).**
• Place the turkey breast skin-side down in the smoker
• Cook it for 2-2.5 hours until the internal temperature reads 165 degrees F .
• Let it rest
• If you don’t need it on the same day, I suggest letting it rest for 24 hours. The flavor increases.
• Slice it up for sandwiches using a good cutting board . Once sliced it lasts for about a week in the refrigerator (if people aren’t snacking at midnight!). You can freeze it safely.