Smoked spicy turkey

Yield: 6 servings

Ingredients

• 5-7 pound turkey breast
• Salt and pepper
• 3 handfuls of hickory wood chips
• 3 handfuls of apple wood chips

Injection liquid:

• 1/3 cup olive oil (83ml)
• 1/3 cup pickle juice (83ml)
• 1 teaspoon yellow mustard (5ml)
• 2 teaspoons Worcestershire sauce (10ml)

Hot Times Rub:

• 2 tablespoons celery salt (30ml)
• 2 tablespoons brown sugar (30ml)
• 2 teaspoons ground cinnamon (10ml)
• 1 teaspoon ground clove (5ml)
• ½ teaspoon dry mustard (2.5ml)

Directions

1. In a small bowl, mix olive oil, pickle juice, mustard, Worcestershire sauce, and salt and pepper. With a kitchen syringe, pull this mixture up into the syringe and inject it deep into the thickest part of the turkey breast. Repeat this process into different areas and angles of the turkey breast until all of the injection liquid has been used.
2. In a new bowl, combine all of the dry rub ingredients. Massage the rub all over the turkey breast, rubbing it over and under the skin. Place the breast in a sealable plastic bag and refrigerate for 24 hours.
3. Place one handful of the hickory wood chips in water to soak for 30 minutes prior to cooking time. If using a charcoal grill, soak 3 handfuls of the hickory wood chips. This will have to be done again in preparation for the second smoke package that will be needed halfway through the cooking process.
4. Prepare the grill for smoking over indirect heat by putting it on high heat on one side and no heat on the other.
5. Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
6. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
7. When smoke begins to billow out of the barbecue, reduce the heat under the smoke pouch to achieve a steady heat of 200º F to 220º F .
8. Place the turkey on the cool side of the grill and smoke with lid down for 3 ½ hours.
9. After an hour, soak the next handful of wood chips in preparation for the new smoke package. Soak all 3 handfuls if you are using charcoal
10. Prepare a second smoke package – this time with apple wood chips.
11. After 1 ½ hours of the turkey smoking on the grill, replace the smoke package (or add more chips if using charcoal)
12. Allow turkey to sit for 10 minutes before carving.