 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Another great recipe from Road Grill . I love these fajitas, they are just delicious, and so easy to smoke the turkey breast!! Ingredients:
1 turkey breast, skin removed |
guacamole (store-bought or homemade) |
2 cups thin sliced red pepper and yellow peppers |
1 -2 lime |
108 inches tortillas, wrappers |
fresh lime (to garnish) |
cilantro, for garish |
3 cups dry mesquite wood chips |
6 cups mesquite wood chips, soaked in cool water for 1 hour |
2 teaspoons dried ancho chile powder |
1 teaspoon kosher salt |
1 teaspoon cumin |
1 teaspoon garlic powder |
1 teaspoon cracked pepper |
Directions:
1. Dry Rub: In a bowl, combine chili powder, salt, cumin, garlic powder and pepper.
2. Rub vigorously into the turkey breast.
3. Place the turkey into a sealable plastic bag and refrigerate overnight,.
4. Prepare barbecue for indirect smoking. Remove the grate from one burner to the far side of the grill and turn this burner on. Leave the remaining burners off.
5. Place a drip pan under the grates that have no heat.
6. Prepare a total of three smoke pouches. lay out a large sheet of tin foil. place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbecue burner. using the tines of a fork, poke holes into both sides of the package through which the smoke will escape.
7. Place the smoke pouch directly over the flame, Close the lid of the barbecue and adjust the heat to 220°F Wait for smoke.
8. Place turkey breast on the grill over the barbecue drip pan where there is no direct heat. Close lid and smoke for 1 1/2 hours changing the pouch every thirty minutes. When the meat is done it should read 160°F when inserted n the thickest part of the breast.
9. Remove from grill. Cover with foil loosely and rest meat for 15-20 minutes before slicing.
10. Wrap the tortillas in foil and place on the warming rack of the barbecue to heat for 2 minutes or until warm.
11. Slice the meat against the grain into thin strips. Squeeze some fresh lime juice over top of the sliced meat.
12. Serve smoked turkey on warm fajita skins with guacomole and sliced peppers.
|
|