Texas Sugar Smoked Turkey Breast | Canadian Thanksgiving
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- Опубликовано: 1 окт 2024
- Texas Sugar Smoked Turkey for Canadian Thanksgiving
Smoking a turkey breast is a great alternative to smoking a whole turkey for your Holiday meal. Plus it is easier than carving a whole bird and presents beautifully!
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Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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I made this today on my Traeger Timberline. I used the brine on the same HEB natural boneless turkey breast and honey hog plus a dish honey hog hot. Matt... It was crazy amazing! You were not kidding about juicy. I am a lifelong dark turkey guy, but this recipe has made me a believer. Thanks for posting this video. Much appreciated.
Love this feedback. Thank you Peter!!!!
Happy Thanksgiving to my fellow Canadians. From Alberta
Happy Thanksgiving!
Backatcha from Ottawa….
Lovin the Canadian content
Oh yah totally awesome Thanksgivin eh. Right back at cha.
Another ‘Bertan digging the Canadian content. Lovin’ the shout out to Ketchup chips!
Happy Thanksgiving all!
“Not flexing, but we’ve got like 30 smokers.” And here I am, contemplating selling a kidney for a Mill Scale 94.
Thanks for showing some love to your Canuck fanbase. I absolutely roared when you busted out the Hawkins Cheezies, and damn near died at the sight of the Old Dutch bag. I'll trade you a sampler of your rubs and stuff in exchange for a couple of cases of ketchup chips!
Definitely loving the turkey videos! With meat prices high these days I can't afford beef every week. I still love a brisket, but gotta say the turkey is not bad as a cheaper option sometimes! 👏👍
My kids love turkey too, so that is a win.
Where do people find these style of Turkey breasts? In Midwest and can never find lathe boneless Turkey breast unless it’s a frozen boneless roast which I have not tried
Thanks for the video Matt. Got two 10lb birds ready to brine in 5gal Canadian tire pails on Saturday. Gonna be dressed with a healthy layer of Voodoo. Cheers from London, ON.
I used the HEB turkey breast last weekend. I thought since it was packaged in a salt solution, the brine was not needed. I used the mayo/holy cow method and it still came out super moist and delicious. I over -seasoned a little so it was what they’d call “pepper-forward”, but still delicious. Wondering if you still think you need the brine when using those breasts in the salt solution packaging? I can’t imagine it being more moist than it was. Thanks for the great videos. Everything I’ve done using your methods have come out great first time.
When 25 dollars for that is considered a cheap cut of meat we're in WAY deeper than we ever thought. That is a ridiculous price for a turkey breast 😂😭
Most underrated bite in BBQ. Smoked Turkey 🤌🔥
I did a couple of these HEB Turkey breast the other day with Texas Sugar - were excellent - didn’t brine because package indicated it was pre-brined/had up to 12 percent solution - was your HEB breast not already brined ?
Following. Same question.
Love this !!!! I’m a Canadian who loves your products Matt - Happy Thanksgiving
Same to you!
Canadians like Texas food
Canadian here! Love your homage and shout out to Canada in this and your previous video!
Thanks!
I love your outfit. Also glad to see you cooking on an iron wood 885 as that’s what I have. I’m actually cooking a turkey breast this weekend I’ve been thinking super smoke 225ish. Never made one on there before always done on the large egg.
OMG!!!!!…. Brilliant Matt….. so well done, you are now an “honorary Canuck!!”…. As for “Newey” he and I went to high school together….
This is a Meat Church classic!!!…👍🏼👍🏼
That is awesome. Such a good dude.
@@MeatChurchBBQ truly is… his Dad had the local sports store where we all got our hockey gear from….. quality family for sure.
Ketchup chips and a Team Canada jersey - no more Canadian than that! From a Canadian living in the US thanks for the shout out and yes to ketchup chips here - why not??
Hey Matt I’d love to get your thoughts on the new camp chef woodwind pro. Even a comparison between it and your treager would be amazing
He’s not going to give you a fair assessment nor thought on it and he’s definitely not going to do a comparison video. He’s on Traeger payroll. Check out Mad Scientist BBQ for fair and diverse content. He has a video about the new camp chef you’d like.
Hockey fights in chat!
That said, this ex-Minnesotan who is now an Avs fan is smoking a practice turkey this weekend.
I love your Garlic Herb on Turkey. Last year I did the breast with Hard Core Carnivore's Fried Turkey Seasoning and brined w/ Bird Baptism. And the full turkey I dry brined, and used the Garlic Herb w/ a reduced butter injection.
I plan on doing a breast only this year!! Happy turkey day Canada 🇨🇦🍻
I did it and it was great. However when you say you do it for six hours that’s what I should’ve done. The only mistake I made was leaving it in the brine for approximately 12 hours before I cooked it. A little salty other than that it’s great definitely do it again thank you
They used to sell ketchup chips in the U.S. I’m 34 now and I remember back in early MS years they had Heinz Ketchup Chips.
I'd rather have that than a whole turkey. Although i do Love jumbo smoked turkey legs!
I cooked this with Bird Baptism brine and then gave it a heavy dose of Holy Cow. It was amazing! Don't be afraid to use a beef rub on poultry folks! Thanks for the video Matt. ps I ordered the Texas Sugar on amazon. It will be here November 4
It may be middle of August, but this Canadian appreciates all you did (and the humour!)!! I am fortunate because i get to celebrate our Thanksgiving....then head to our Daughter's place in NY for their Thanksgiving!
That’s why I like you Matt, I’m in Ga. And you use Dukes, as well!! (Cough cough ) unlike Malcolm who uses (blue plate). 🤦♂️. Lmao!!
Happy Thanksgiving to our friends in the north. This looks great! I haven't been wronged by one of you recipes yet, so I'm going to have to grab a bottle of that Texas Sugar. I plan to try it on a whole turkey and in the fryer though.
Matt congrats on all the hard work thanks for all your contributions to the bbq community . I purchase every season except for the new Texas sugar. And I have to say you don’t make a bad product.
Thank you!
Oh...wearing a Canada Hockey jersey is a little ill-timed given the controversy. Thanks for watching out for Canada though. We followed on of your previous recipes. Didn't get much smoke into the breast unfortunately. I wish I had put some rub under the skin as most of the flavour was in the skin.
Found this turkey breast at Central market today. Cooked it on the BGE today and it was amazing. Everyone loves the Texas Sugar!
No crumbling or separating. Just a great cooked turkey breast. Love it
Well crap, have ours brining right now and didn't remove the skin - maybe i'll remove before putting on the Texas Sugar...
I used to live in San Antonio and everybody there knew the Dallas Stars were the Cowboys on Ice! Playoffs are coming! Go Stars!
What if we inject this breast? How would that be? Love your videos and your rubs, I've got many of them.Great job Matt!!
I just got my shipment of Texas Sugar in the mail today. It wasn't going to be available here in Canada until the middle of October so I ordered it right from the source in Waxahachie Texas 👍. It made it all the way to British Columbia just in time for the thanksgiving long weekend. I also got me some Honey Hog, Holy Voodoo, Chicken fried breading and a meat church t-shirt to wear while smoking 😊 I'm looking forward to trying them all out on a few different things this weekend. I told my local butcher they need to start carrying meat church products so I don't have to wait for them in the mail all the time lol. So fingers crossed.🤞
Fantastic!!!
Watched 3 of your turkey breast videos, all were cooked at 275, first one, 3 years ago, was hour and a half, Creole butter, 2 months ago, was three and a half hours and this one was a little over 2 hours. I am assuming cook time has to do with type of cooker and time of year?
Try smoking a duck for us Matt. I’m thinking I’ll try one for Thanksgiving this year.
I love going to TX for smoked Turkey!!! It’s all I order at the Mission BBQ if we are out.
Id pull at 155 glaze it pop it back in for another 5 or 10 on a higher temp and extra smoke to get that beautiful midevil mahogany color
I have some family that can't eat dairy. For this where you baste it with butter or other recipes where you wrap it with butter etc, is there something else you would recommend using?
Should I use half a bag of your bird brine if my turkey breast is only 2.5lbs?
Wish I could find turkey breasts like this in my stores here in Florida....Hell, wish we had H-E-B's here!! That looked delicious Bud!
Hell ya you Hoser! Happy Thanksgiving from up North eh?!
They sell ketchup chips in the US. Check out the Humpty Dumpty brand
If you can’t find a boneless one, just buy the largest frozen one on the bone you can find. Thaw it for a few days in the refrigerator and then de-bone it. We do it all the time and it turns out great. Thanks, Matt!
Thanks for the info!
Drink some Molson Canadian with that masterpiece thanks for the great video
💥💥💥 OK IF U HAD TO PICK ONE WHICH WOULD BE BETTER ON MY THANKSGIVING TURKEY , TEXAS SUGAR OR HOLY GOSPEL 🤷♂️🤷♂️🤷♂️ THANKS IN ADVANCE 🦃 🦃🦃
Herr’s in Pennsylvania can hook you up with ketchup chips!
Matt, I plan on doing this cook this year. I'm in the US. I can't find Texas Sugar anywhere. Everybody is out of it. I have Holy Cow and Holy Gospel. I saw the video using Holy Cow, but I thinking of trying the Holy Gospel with the breast. Also, you said you only brine for 6 hours. Does it hurt to do an overnight brine with a breast?
Saw your queso vid then this one! Yay Canada, eh. Niewy was an awesome player with the Flames. Old Dutch Ketchup are the best chips & so is their Cheddar & Sour Cream. But have you had Hickory Sticks? New sub, thanks! Maybe try smoking some butter tarts? lol No smoker yet, soon I hope.
I can't believe that anyone would think you didn't have a storage room full of cookers. To me it is a given. I have no room so I have my Pit Boss 700 Classic and my Blackstone 36" griddle. Enough for now.
Hey Matt! You referenced the menagerie of smokers you have, how about a video showcasing one of your kamado-style smokers? (full disclosure, it's all I have. For now...)
Sir I have a question I’ve been trying to get a lot of people to answer. Do you think there is a significant difference in smoke flavor between a reverse flow and traditional offset? Thank you.
Go watch Mad Scientist BBQ channel. Answers this and a lot of other good questions. Check out his earlier videos.
The reverse flow I had put some serious smoke on my meats. I've only owned one, and that was big time smoke. Cooked even too. Ran a little hot with the plate. Just like any cooker, you just have to know how to run it. With all that said, I would not say "significant" and reverse flows are not my preference. I prefer an traditional offset.
Ok thank you. That’s what I assumed. I had a local guy in California build me a pit and I got the reverse flow. I’m definitely buying a traditional next go around. Love the videos man.
I'll supply you ketchup chips if you reciprocate with rub lol.
Hey Matt; In all the DFW grocery stores I visited all they have is this “Honeysuckle” boneless turkey breast brand in the frozen section where the turkeys are. It is what it is or has anyone found anything of more quality around DFW instead of driving all the way to Frisco HEB?
In Philly they have ketchup chips all day. I think Herr's
I'm sitting here in Winnipeg watching this as leaves raining down and the forecast for tomorrow is calling for possible rain/snow flurries. I can appreciate ditching the toque and jersey with 97F temps...makes me chuckle because soon enough ill be running outside in the snow to throw a welding blanket over my Traeger to even the temperature when its -30c here. Winter doesn't stop us up here. Love all your products and videos.
I know it sounds crazy but try marinating turkey in speedie sauce
Looks great... just ordered the brine mix before even watching the video. Can you brine more than one breast at a time since you said you used the entire bag of brine mix? Also, load up on shirts and hats....lol.... every shirt I picked was out of stock..finally found one... sign that you got it going on!! thanks for the videos and keep them coming!
How about some Miss Vicky Jalapeño Chips
Love the videos. Love the product. How do I send you ketchup chips
Hey Matt, there’s a company in Nottingham PA that makes ketchup chips. But can only find them in snack size right now. But I’m on the look out for some to send you.
Awesome videos, really got into bbq recently. I need help, any suggestions for a rub for a turkey breast that isn't pepper heavy as my wife doesn't like pepper at all. So any help will be appreciated please
Watching from Columbus, OH. SUPER hard to find boneless turkey breast around here.
hurry up with the awesome turkey videos! I recently purchased a stand up pellet smoker and the family is leaning on me this thanksgiving. please help! Matt Pittman!!!!
We even have Doritos Ketchup up here, and let me tell you, they are amazing. Here in Nova Scotia its hard to find turkey breasts, not sure why but when I do find them, Voodoo kills it on them.
Waiting to buy it here in Canada, our Home Hardware has all your rubs, but that one. Hopefully we see it soon. Love your video's. Cheers....
You need the Ms. Vicky's Spicy Ketchup chips!
Nothing but love for you Texan's from london ontario love your rubs. Made your weekday brisket my first time making a brisket ever and it was so good. Damn you sure aren't here to make us healthy.
Anytime you want Ketchup chips, let me know. haha
Hey Matt, can you use this rub if you plan on frying your turkey ?
Also, if you are going to smoke a breast like this, would you recommend injecting with creole butter?
We do not say "eh" as much as the world seems think, eh. Happy Thanksgiving from a happy Canadian Customer. Voodoo is my go to.
Gotta ditch the liquid brine. It saturates the meat with water and drowns out the flavor of the meat. Yes, it keeps it from drying out but you also lose flavor. If you cook it to the right temp, no need to brine. It’s also a little redundant with the butter basting as well.
I will be in the DFW area this coming weekend and I am definitely coming by the store in Waxahachie to stock up on some rubs!!
From a family of turkey farmers finally!!! Someone promoting turkey breast over the whole turkey for Thanksgiving.
I finally cooked this recipe to make sandwich meat for an 18-hour road trip. It’s absolutely fantastic. Literally don’t need anything more than a binder, Texas Sugar, smoke and butter. Excellent.
The do sell ketchup chips here in the US. I know they do here in TN. Maybe not that specific brand, but we have ketchup chips everywhere here.
Amazing cook! Happy Thanksgiving to our friends up north. Need to get me some Texas sugar
I smoked a turkey breast roast (hard to find a fresh boneless locally, and didn't have time to debone a fresh one) and hit it with that Texas Sugar. Man listen..... This rub is a keeper for sure. Keep it up Matt!
Not sure if Herr's is available in TX but they have Ketchup chips. Another great video 👏
I believe Trader Joe’s Patio Chips have ketchup chips mixed in. Pretty good!
Ketchup Chips, yes!!! My old roommate from Quebec taught this boy in OKC how amazing they are! ❤
Maple wood is sooooo good with chicken & turkey!!
I live in Maine and we have Ketchup chips here! Do you have a PO Box??? Love your videos!
I tried a full bag and left it to brine for about 6 hours it’s juicy but extremely salty so maybe less than a full bag for a 4 pounder
Ketchup chips are the absolute BEST EVER. Been getting them since I was a kid. My dad would always bring them back from fishing trips! I knew where you were going as soon as you put the Cheezies down.
How do you control flies when smoking???
Can you guys please make a video discussing when to and when not to brine a chicken or turkey!
Meat Church should just make ketchup chips!
That new Traeger contract must be a good one to have this many pellet videos in a row. Getting boring.
Made this for Thanksgiving family dinner along with 2 more using Holy Gospel and Honey Hog. Everyone loved it!!! Thanks for the video!
What instant read do you recommend? I am in the market.
I've always wondered - what gloves do you use?
Hey Matt, great video. I do turkey breasts all the time, but have never tried the brine method. When done brining, do you rinse or just pat/dry? Thanks
We got ketchup chips you just gotta go to the hood and get them.
This Canadian uses ALL your rubs!! Thanks Matt! Cheers from Vancouver
Absolutely Ketchup chips! We need them in the US asap. Going to smoke up a whole turkey this weekend but this breast only is a great option. Keep up the great work!
🤣😅 it's still 500 degrees outside in Waxahachie
I sweat my ass of when filming in that stuff too.
Herr's potato chips out of Nottingham PA makes Ketchup Chips!
Awesome tip!
Great video. After the brine did you rinse the turkey before placing it on the smoker?
Anyone know where you can find one of these turkey breast in Ohio or maybe online?