Ingredients:
- Turkey breast
- 1 T Duke’s Mayo
- Meat Church Bird Baptism Brine
- Garlic and Jalapeño BLANCO to taste
- 1 stick butter
- 8oz Frank's Red Hot Buffalo Wing Sauce
- Pepper jack cheese slices
- Homemade Ranch
- Kings Hawaiian rolls
Tools:
- Half steam pan
- Foil
- Instant read thermometer
-
Meat Church Bird Baptism Brine Bag
Brine
Thoroughly mix entire contents of the package with 4 cups of water in a medium stock pot. Bring nearly to a boil to dissolve the salt & sugar.
Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid.
Place the turkey in a food safe container. In this video we used the Meat Church Bird Baptism Brine Bag. Fill the container with the brine mixture making sure to completely submerge the turkey. Add more water if necessary. Refrigerate and brine overnight
Remove the turkey from brine, rinse thoroughly and pat dry.
Lighting the pit
Light your pit and let it come up to 250°. In this video we used my Mill Scale 94 gallon with post oak splits.
Smoking the turkey
Start by slathering the turkey in Mayo and season all sides evenly with the Garlic and jalapeño BLANCO.
Place the turkey lobe in the center of the cooker with the thicker end towards the fire.
Cook for about 1 hour and 45 minutes or until the turkey reads 155°F with and instant read thermometer.
Remove smoker and place in a foil pan with butter and the buffalo sauce and cover with foil for 15 minutes to rest.
Building the sliders
Once the turkey is rested, slice the breast and place a healthy amount on top of slider buns. Top the turkey with pepper jack cheese, and place back on the smoker until the cheese is melted.
Remove from the smoker, drizzle with ranch and add the top buns.
Slice or pull the sliders apart and enjoy!
