Yields: 15 sandwich
Ingredients
- 1- 5 lbs. bone in (except rib bones) skin on turkey breast (2.26kg)
- 6 cups hickory wood chips
- Water for soaking chips
- Rye bread and/or crusty rolls
- Variety of mustards and pickles for garnish
Rub:
- 3 tablespoons coriander seeds crushed (45ml)
- 3 tablespoons cracked pepper (45ml)
- 1½ tablespoon chopped garlic (22.5ml)
- 1 tablespoon yellow mustard seeds (15ml)
- ¼ cup coarse salt (60ml)
- ¼ cup brown sugar (60ml)
- 2 tablespoons Spanish paprika (30ml)
- 2 tablespoons fresh minced ginger (30ml)
Directions
- Place the coriander seeds in a dishtowel and crush them with a heavy skillet.
- Combine the cracked seeds with remaining rub ingredients in a small bowl and mix until ingredients are evenly combined.
- Firmly rub the mixture all over the turkey to tear little micro pockets of flavor into the meat.
- Place the rubbed meat in a large sealable bag. Put the bag in the refrigerator to cure overnight. Turn the bag 2 or three times during curing to ensure that the flavor is evenly distributed.
- The following day, allow 4 cups of the wood chips to soak in cool water for 1 hour. Set aside the 2 remaining cups of dry wood chips for later.
- To make the smoke pouches, place 2 cups (500ml) of the wet drained chips on a large piece of foil. Mix in 1 cup (250ml) of dry chips until evenly distributed. Seal the foil loosely. Using a fork, pierce pouches all over to allow the smoke to escape. Repeat with remaining chips to make 2 pouches in total.
- Prepare barbeque for indirect low heat 220F (104C) smoking. Leave one burner on and 2 burners off. Place a drip pan under the grate with no heat. Oil the grill to prevent sticking.
- Place the smoke pouch over the direct heat side.
- Remove the turkey from the bag and place on a tray. Discard any excess marinade (you will see all the moisture the cure has drawn out from the breast). Pat turkey dry.
- Place the turkey on the side of the grill with heat turned off and close barbeque lid.
- Monitor the temperature to ensure it is 220F (104C) and adjust if necessary.
- Replace the smoke pouch when smoke dissipates.
- Slow smoke the turkey for 3 hours or until juices run clear. Please note: this time can vary depending on the turkey’s density. An instant read thermometer, inserted into the thickest part of the bird, should read 165F.
- Remove from turkey from barbeque and let rest, covered loosely in foil for 30 minutes.
- Slice the turkey thin and serve on crusty rolls or rye bread with a variety of mustards and pickles.
- This pastrami is great served hot or cold.