I usually use 1/2 pan water..... Wine Worcestershire sauce and some of the Grill basting sauce for flavor...... Apple or Oak make for the best wood chunks for smoking..... Also when I smoke my ribs I leave them on the grill for at least 5 hours..... A slow hot grill will smoke them perfect and the meat should just fall off the bones.... make sure the temperatrure stay's between 230F* to 250F*..... Do try this recipe it is so good I also use it for pork ribs when I smoke tjhem..... Bon Apetit... Kim


  • Turkey Breast
  • Dry Rub
  • Basting Sauce
  • Liquid for pan


Dry Rub:
2 tbs fresh ground black pepper
1 tbs garlic powder
1 tbs Creole seasoning
1 tbs Worcestershire sauce
Combine all 4 ingredients and rub on Turkey Breast

Grill Basting Sauce:

1/4 cup firmly packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
3/4 cup ketchup
2 tbs ground black peper
2 tbs dried crushed red pepper
2 3/4 cups red wine vinegar
1 3/4 cups water
3/4 cup dry white wine
2 to 4 tbs salt
combine all ingredients in a saucepan; cook over medium heat 1 hour.

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Submitted 6/13/05.
Source: Kim
Submitted By: Kim
Smoked Turkey