Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
TURKEY BREAST
AVERAGE SIZE: 8-10 POUNDS
SMOKER TEMP: 275 DEG
INTERNAL TEMP: 165 DEG
INGREDIENTS
8-10 POUND TURKEY BREAST
MYRON MIXON HICKORY RUB
MYRON MIXON WILD GAME RUB
MYRON MIXON MEAT TENDERIZER
MYRON MIXON HICKORY SMOKED SAUCE
JACK MIXON VINEGAR SAUCE
1 GALLON WATER
1 CUP SALT
1 CUP SUGAR
DIRECTIONS
Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a pot
on a heat source. Stir until the sugar and salt are dissolved.
Prep Work – Remove the breast from the package. Rub the breast to make sure
that there are no pin feathers or other imperfections. Take a knife and remove
any hanging skin and/or fat from the breast. Pierce the skin on one side of the
breast with the Myron Mixon meat tenderizer to allow brine to enter the protein
better.
Rubs – Use Myron Mixon Hickory Rub and apply generously to the breast. Next
use the Myron Mixon Wild Game Rub to finish off the process.
Time to place the turkey breast into the smoker at 275 degrees.
Cook – Allow the breast to smoke for approximately 1.5 hours. Check the internal
temp on the breast to make sure that it is 165 degrees. Use the Myron Mixon
Hickory Smoked Sauce along with Jack Mixon’s Vinegar Sauce at a 50/50 ratio for
glazing. Glaze the breast for 4 minutes to allow the sauce to set.
Rest – Allow the breast to rest for 15 minutes.