Smoked Turkey Breast & Brats

What, more turkey?

In my previous post, I mentioned that I was going to smoke a turkey breast Friday, the day after Thanksgiving.  Since I still had a good bed of charcoal going after the turkey breast was done, I decided to throw some brats in the smoker.

Smoked turkey breast & brats
Smoked turkey breast & brats

Turkey Breast Preparation

I brined the turkey breast overnight (about 8 hours for a 7-pound breast), rinsed it off, patted it dry, and rubbed it with salt & pepper.

Turkey Breast Smoking

I set up my smoker just as I always do, then let the breast smoke for about five hours.  I used hickory this time, rather than mesquite.  I started checking the internal temperature at about the four-hour mark, and took it off the smoker when it reached 170 degrees F.

Brat Preparation

You don’t want to smoke raw sausage, so I boiled the brats in beer first to thoroughly cook them.

Brat Smoking

Once the brats were cooked, I put them on the smoker, placed a few hickory chips on top of the coals, and let them smoke for an hour.

The turkey breast was fantastic — moist and flavorful.  The brats were okay but nothing to write home about.  Next time I decide to smoke sausage I’ll probably try hot Italian sausage (boiled in water first).

Carving the turkey breast
Carving the turkey breast

About Crouton deMenthe  Amateur cook and barbecue fanatic.


Amateur cook and barbecue fanatic.

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