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Texas may be known for brisket but you’ll be hardpressed to find a barbecue joint in the Lone Star estate that’s not serving up smoked turkey and it’s absolutely delicious. You’re going to start with a turkey breast, boneless or bone-in, it doesn’t matter. This one’s boneless and about 5 1/2 lbs. Flip it over and slather it in mayonnaise. Mayonnaise will keep any kind of poultry moister than an oyster and I use it every single time.
Then you’re going to grab your favorite barbecue rub, any poultry rub will work. Season it up, then flip it over, give it a tuck, throw a little bit more mayonnaise on the top and season that side too. Fire up the smoker to 250°. I’m using the Bear Mountain Bowel barbecue pellets and some cherry wood for some extra smoke.
Throw your turkey on the grates with the skin side up and just let it do its thing. You can give it a spritz if you want to or you can skip that step, it doesn’t really matter. It’s going to take about 2 1/2 to 3 hours to get up to around 165° internal. Then you can pull it off, let it rest for 10 to 15 minutes and slice into some delicious Texas style smoked turkey.