Turkey Burnt Ends

Brine

Mix brine ingredients together until well incorporated. Fully submerge turkey breasts in brine. You may need to use a plate to keep the turkey fully submerged.

Place in the refrigerator overnight.

Prep

Before smoking the turkey, remove the breast from the brine, rinse gently with cold water and pat dry with a paper towel. Be sure to thoroughly sanitize your sink and kitchen surfaces after this step.

Liberally coat all sides of the turkey breast with Flabby Phoenix rub or your favorite barbecue rub.

Smoke

Preheat your smoker to 225°F and cook turkey breasts until they hit an internal temperature of 140°F. Remove from heat and rest for 15 minutes while preparing the cranberry barbecue sauce.

In a large cast-iron skillet, add all barbecue sauce ingredients and stir until well incorporated, whisking to remove lumps from the jellied cranberry sauce.

Slice turkey breasts into 1×1 inch cubes and then roll liberally in the sauce.

Ramp up the smoker to 400°F and place the cubes directly onto the grill (don’t use a foil pan).

Smoke the burnt ends until they hit a minimum temp of 165°F internal, and the sauce has darkened and caramelized.

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