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West Wednesday: Texas Smoked Turkey
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West Wednesday: Texas Smoked Turkey

Chef Brian West is always whipping up something delicious for us, and today is no different! Thanksgiving is on its way, and if you're looking for a new way to cook your turkey, you'll definitely want to try this Smoked Turkey recipe!

CHEF BRIAN WEST
(210) 7716961

ChefBrianWest.com
IG & FB: @ChefBrianWestSA


Texas Smoked Turkey

Beer Brine

1/2 gallon water

8 fluid ounces salt

2 fluid ounces Franks Red Hot Sauce

1 fluid ounce whole black peppercorns

2 each thyme spriges

4 each beers

4 pounds ice

DIRECTIONS FOR BRINE

1. In a pot bring water to a hard boil

2. Add Salt, Franks peppercorns, and thyme and remove from heat.

3. In a plastic bucket put 4lb of ice and pour beer over ice.

4. Pour hot liquid over ice and beer and stir until ice has melted

5. Chicken can be in brine for 12 to 24hours Turkey from 24 to 48 hours


Rub

1 cup dark brown sugar

1/4 cup ancho powder

1/4 cup chipotle powder

1/4 cup mexican oregano

1/4 cup cumin powder, toasted

1/4 cup gound black pepper

1/8 cup onion powder

1/8 cup garlic powder

DIRECTIONS FOR RUB

1. Combine and cover


Colonel Mustard Sauce

8 fluid ounces white vinegar

3/4 teaspoon ground black pepper

3/4 teaspoon kosher salt

2 fluid ounces sugar

3/4 teaspoon red pepper flakes

3/4 teaspoon chipotle powder

4 fluid ounces dark brown sugar

10 fluid ounces yellow mustard

1 fluid ounce ketchup

DIRECTIONS FOR SAUCE

1. Combine all ingredients except yellow mustard and ketchup

2. Bring to a simmer add yellow mustard and ketchup and remove from heat

3. Allow to cool

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