Hickory wood is commonly recommended to lend strength to the light aromas of other woods, but if you want a robust and distinctive perfume, meet hickory as it is!
hickory wood has a strong and heavy flavor, and it’s often regarded as a sophisticated smoking wood. It’s also highly versatile, providing flavors that range from sweet to salty. However, beginning your meat smoking adventure with hickory wood is not recommended because deciding how much wood to use to get the desired scent might be tricky for a newbie.
I could eat this brined hickory-smoked turkey breast all year long! In fact, I’d eat a turkey breast if I saw one. Our Pork and Poultry Brine is used to brine this hickory smoked turkey breast. A basic sugar and salt water solution is combined with apple juice and maple syrup to make this brine. Garlic powder, onion powder, and red pepper flakes are among the aromatics (don’t worry, it’s not too spicy). The meat is then slow-smoked at a low temperature until it reaches a done temperature of 165 degrees F and is tender and juicy.
Whether you’re smoking a turkey breast for Thanksgiving or searching for a week’s supply of sandwich meat, we’ve got you covered. This recipe for brined hickory-smoked turkey breast comes highly recommended. It’s simple to make and ideal for small gatherings because it just calls for a few ingredients. The most difficult element will be
Let us help you smoke a turkey breast! Looking for best wood for smoking turkey? We have a list for you.
A smoked turkey is undeniably more difficult to prepare than a standard roasted turkey. One benefit of smoking your turkey that I’m sure you didn’t consider is that you now have your entire oven free to make the thousand other foods that need to be prepared.
For a variety of reasons, hickory is a popular hard wood for smoking turkey. It has a unique, powerful, and upfront flavor that is familiar to individuals who prefer smoky flavors.
How To Make Brined Hickory Wood Smoked Turkey Breast
- Smoker or Charcoal Grill
- Hickory Wood Chunks
- Aluminum Pan (for water)
- Grilling Gloves
- Meat Thermometer
4 to 6 pound turkey breast – thawed according to package instructions, if frozen
For The Brine:
- apple juice
- kosher salt
- maple syrup
- brown sugar
- crushed red pepper
- garlic powder
- onion powder
How To Brine The Turkey Breast
In a large mixing basin, combine all of the brine solution’s ingredients. The solution should be whisked until all of the salt has dissoved.
Using a glass dish allows you to see if the salt has dissolved. Another method is to use a spoon to scrape the brine off the bottom of the container. The spoon should not include any salt. Place the breast in a zip-top bag with a capacity of 1 to 2 gallons. Over the meat, pour the brine solution. Make sure the meat is completely immersed. Make another batch if you don’t have enough to cover the meat.
Squeeze out as much air as possible before sealing the bag. In a bowl, place the bag (to ensure no messy leaks inside the refrigerator). Refrigerate and brine the meat for 1 hour each pound, but no more than 24 hours.
Place 1 to 2 hickory chunks on top of the hot coals in the smoker with the turkey breasts. Close the lid and smoke the turkey, keeping a close eye on the temperature of the smoker to ensure it maintains at or around 250 degrees F. Open the lid only if you need to add extra charcoal or wood to keep the temperature and smoke consistent.
Smoke for 2 to 3 hours, or until the turkey breast reaches an internal temperature of 160 to 165 degrees F for a 5-pound turkey breast.
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