Brine Ingredients:
1⁄2 cup brown sugar
1⁄2 cup salt
2 handfuls of peppercorn
2 lemons, quartered
2 oranges, quartered
4 cups water
4 oz. of your favorite bourbon
Mix the brine together, submerse turkey breasts in brine and refrigerate for 24 hours. Dry rub with Meat Church dry rubs (Honey Hog & Honey Hog Hot).
Set your smoker to 325 degrees F and monitor the internal temperature until it reads 165 degrees F.
Pull off the smoker, slice into strips, share with family and friends.
SEACAT CREATIVE is based in Bozeman, Montana and has been in the game for 10 years. They’ve had a hand in almost all the stories told by your favorite brands: YETI, Sitka Gear, GORE-TEX, and Hatch, to name a few. Hunters, anglers and mountain people, they thrive off time spent outdoors, pursuing game, beautiful places, and stories that make a difference and fuel their passion.
Website: seacatcreative.com
Instagram: @secatcreative