Another idea from Weber...
Smoked Turkey Pastrami on Rye
RUB
1 TB. black peppercorns
1 TB. coriander seed
2 tsp. yellow mustard seed
2 TB. packed light brown sugar
1 TB. kosher salt
2 tsp. paprika
1 tsp. ground cumin
1 boneless turkey breast half, with skin, 2 1/2 to 3 lbs.
1 TB. extra-virgin olive oil
Sliced rye bread
Lettuce leaves
Tomato slices
Mayonnaise
New York-style deli mustard
1. In a small skillet over medium heat on the stove, stir and shake the peppercorns, coriander seeds, and mustard seeds until lightly toasted and fragrant, 3 to 4 minutes. Transfer to a small bowl and cool for 5 minutes. Pour into a spice mill and pulse 15 to 20 times until coarsely ground. Transfer back to the small bowl, add the remaining rub ingredients, and mix well.
2. Brush the turkey breast with the oil and season evenly with the rub. Wrap tightly in a double layer of plastic wrap, place on a plate, and refrigerate for 24 to 48 hours.
3. Prepare the smoker for indirect cooking with very low heat (225 to 275). When the temperature reaches 225F, add the wood chunks to the charcoal.
4. Cook the turkey breast, skin side up, over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast registers 160F, about 2 hrs. Remove the turkey from the smoker and let rest for 20 minutes, uncovered (the internal temp. will rise 5 to 10 degrees during this time.) Cut into slices.
Source: Weber's New American Barbecue-2016
Smoked Turkey Pastrami on Rye
RUB
1 TB. black peppercorns
1 TB. coriander seed
2 tsp. yellow mustard seed
2 TB. packed light brown sugar
1 TB. kosher salt
2 tsp. paprika
1 tsp. ground cumin
1 boneless turkey breast half, with skin, 2 1/2 to 3 lbs.
1 TB. extra-virgin olive oil
Sliced rye bread
Lettuce leaves
Tomato slices
Mayonnaise
New York-style deli mustard
1. In a small skillet over medium heat on the stove, stir and shake the peppercorns, coriander seeds, and mustard seeds until lightly toasted and fragrant, 3 to 4 minutes. Transfer to a small bowl and cool for 5 minutes. Pour into a spice mill and pulse 15 to 20 times until coarsely ground. Transfer back to the small bowl, add the remaining rub ingredients, and mix well.
2. Brush the turkey breast with the oil and season evenly with the rub. Wrap tightly in a double layer of plastic wrap, place on a plate, and refrigerate for 24 to 48 hours.
3. Prepare the smoker for indirect cooking with very low heat (225 to 275). When the temperature reaches 225F, add the wood chunks to the charcoal.
4. Cook the turkey breast, skin side up, over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast registers 160F, about 2 hrs. Remove the turkey from the smoker and let rest for 20 minutes, uncovered (the internal temp. will rise 5 to 10 degrees during this time.) Cut into slices.
Source: Weber's New American Barbecue-2016
Last edited by a moderator: