Texas Sugar Smoked Turkey Breast | Canadian Thanksgiving

[@petergraves1747]

I made this today on my Traeger Timberline. I used the brine on the same HEB natural boneless turkey breast and honey hog plus a dish honey hog hot. Matt... It was crazy amazing! You were not kidding about juicy. I am a lifelong dark turkey guy, but this recipe has made me a believer. Thanks for posting this video. Much appreciated.

[@MeatChurchBBQ]

Love this feedback. Thank you Peter!!!!

[@ShortArmBBQ]

Most underrated bite in BBQ. Smoked Turkey 🤌🔥

[@ArielK1987]

Happy Thanksgiving to my fellow Canadians. From Alberta

[@MeatChurchBBQ]

Happy Thanksgiving!

[@JustGrillingandChilling.]

Backatcha from Ottawa….

[@paulverroche9458]

Lovin the Canadian content

[@wrongthinker350]

Oh yah totally awesome Thanksgivin eh. Right back at cha.

[@shanefairchild5114]

Another ‘Bertan digging the Canadian content. Lovin’ the shout out to Ketchup chips! Happy Thanksgiving all!

[@dupree4397]

No crumbling or separating. Just a great cooked turkey breast. Love it

[@spenkew]

Canadian here! Love your homage and shout out to Canada in this and your previous video!

[@MeatChurchBBQ]

Thanks!

[@Rattletrap2]

It may be middle of August, but this Canadian appreciates all you did (and the humour!)!! I am fortunate because i get to celebrate our Thanksgiving....then head to our Daughter's place in NY for their Thanksgiving!

[@jimwiebe1064]

Two Canadian classics. Hawkins and Old Dutch

[@ericlegare3211]

Ketchup chips and a Team Canada jersey - no more Canadian than that! From a Canadian living in the US thanks for the shout out and yes to ketchup chips here - why not??

[@wlp6200]

Teaching Time and Temperature...preach it Brother!

[@darrendilay6429]

I'm sitting here in Winnipeg watching this as leaves raining down and the forecast for tomorrow is calling for possible rain/snow flurries. I can appreciate ditching the toque and jersey with 97F temps...makes me chuckle because soon enough ill be running outside in the snow to throw a welding blanket over my Traeger to even the temperature when its -30c here. Winter doesn't stop us up here. Love all your products and videos.

[@torkmason]

I finally cooked this recipe to make sandwich meat for an 18-hour road trip. It’s absolutely fantastic. Literally don’t need anything more than a binder, Texas Sugar, smoke and butter. Excellent.

[@aarondiment994]

Ketchup Chips, yes!!! My old roommate from Quebec taught this boy in OKC how amazing they are! ❤

[@JustGrillingandChilling.]

OMG!!!!!…. Brilliant Matt….. so well done, you are now an “honorary Canuck!!”…. As for “Newey” he and I went to high school together…. This is a Meat Church classic!!!…👍🏼👍🏼

[@MeatChurchBBQ]

That is awesome. Such a good dude.

[@JustGrillingandChilling.]

@@MeatChurchBBQ truly is… his Dad had the local sports store where we all got our hockey gear from….. quality family for sure.

[@spencerblackham5816]

From a family of turkey farmers finally!!! Someone promoting turkey breast over the whole turkey for Thanksgiving.

[@shawngillogly6873]

Hockey fights in chat! That said, this ex-Minnesotan who is now an Avs fan is smoking a practice turkey this weekend. I love your Garlic Herb on Turkey. Last year I did the breast with Hard Core Carnivore's Fried Turkey Seasoning and brined w/ Bird Baptism. And the full turkey I dry brined, and used the Garlic Herb w/ a reduced butter injection.

[@GrizzAxxemann]

Thanks for showing some love to your Canuck fanbase. I absolutely roared when you busted out the Hawkins Cheezies, and damn near died at the sight of the Old Dutch bag. I'll trade you a sampler of your rubs and stuff in exchange for a couple of cases of ketchup chips!

[@JasonPegg]

“Not flexing, but we’ve got like 30 smokers.” And here I am, contemplating selling a kidney for a Mill Scale 94.

[@chrisallshouse4952]

Found this turkey breast at Central market today. Cooked it on the BGE today and it was amazing. Everyone loves the Texas Sugar!

[@paulgrosjean5427]

This Canadian uses ALL your rubs!! Thanks Matt! Cheers from Vancouver

[@ricmurphy7203]

Respect from Calgary Matt. Thanks for all the recipes!

[@zieglla]

Love the hockey jersey, good thing you have a helper

[@heroofharo]

One option for those of us who cant find boneless turkey breasts, butterball makes "turkey roast". Theyre 3 pound boneless breasts that are pre brined. They're frozen, and sometimes they're not single pieces which is frustrating, but ive made some incredible smoked turkey breasts using them and theyre only like $13 for 3 pounds.

[@matto.1074]

I love going to TX for smoked Turkey!!! It’s all I order at the Mission BBQ if we are out.

[@kevinmckenna2559]

Just did this the HEB turkey was devious… the key is brining!!!!!!

[@GoodForYou4504]

Definitely loving the turkey videos! With meat prices high these days I can't afford beef every week. I still love a brisket, but gotta say the turkey is not bad as a cheaper option sometimes! 👏👍

[@MeatChurchBBQ]

My kids love turkey too, so that is a win.

[@AtlantaJonny]

This Canadian bound American appreciates this video. Well played sir.

[@MeatChurchBBQ]

Glad you enjoyed it!

[@lloyd88ca98]

Thx for shout out to your Canadian friends... we love your content and seasonings!

[@chintz7428]

Maple wood is sooooo good with chicken & turkey!!

[@Cpreston]

Great video. Us Canadians love ya

[@MeatChurchBBQ]

Thank ya!!

[@kolinwalters6440]

Rocking the Joe nieuwendyk Canada jersey!

[@chrisgoth2030]

Right on!

[@garytingler3222]

Glad to see the variations in things to cook!!!!

[@Timthevalveman]

As a Canadian, I had a massive smile when I saw the Canadian gear as the video started. But seeing Joe Nieuwendyk on the jersey? The guy comes from Whitby Ontario where I live. You got my hometown boy too! Mad respect Matt.

[@MeatChurchBBQ]

Love it! He's a great guy.

[@frankkottwitz6279]

Drink some Molson Canadian with that masterpiece thanks for the great video

[@spenzalii]

I smoked a turkey breast roast (hard to find a fresh boneless locally, and didn't have time to debone a fresh one) and hit it with that Texas Sugar. Man listen..... This rub is a keeper for sure. Keep it up Matt!

[@thegoodstuffskyway4343]

Made this for Thanksgiving family dinner along with 2 more using Holy Gospel and Honey Hog. Everyone loved it!!! Thanks for the video!

[@Mdp340]

I have some family that can't eat dairy. For this where you baste it with butter or other recipes where you wrap it with butter etc, is there something else you would recommend using?

[@drewbattles787]

Would love to see a video of all of your smokers/cookers!

[@geoffreyshaffer8560]

Ketchup chips are the absolute BEST EVER. Been getting them since I was a kid. My dad would always bring them back from fishing trips! I knew where you were going as soon as you put the Cheezies down.

[@jonslyh2742]

I love your outfit. Also glad to see you cooking on an iron wood 885 as that’s what I have. I’m actually cooking a turkey breast this weekend I’ve been thinking super smoke 225ish. Never made one on there before always done on the large egg.

[@stacytessier7909]

Nothing but love for you Texan's from london ontario love your rubs. Made your weekday brisket my first time making a brisket ever and it was so good. Damn you sure aren't here to make us healthy.

[@Stixel66]

Love this !!!! I’m a Canadian who loves your products Matt - Happy Thanksgiving

[@MeatChurchBBQ]

Same to you!

[@ramencurry6672]

Canadians like Texas food

[@bigjplay]

I used to live in San Antonio and everybody there knew the Dallas Stars were the Cowboys on Ice! Playoffs are coming! Go Stars!

[@frankmccann79]

Meat Church + Hawkins Cheezies, never thought I'd see the day, awesome Matt.

[@MeatChurchBBQ]

I love them!

[@Knghtrder169]

Yes on the Ketchup Chips

[@TV_Dave]

I used the HEB turkey breast last weekend. I thought since it was packaged in a salt solution, the brine was not needed. I used the mayo/holy cow method and it still came out super moist and delicious. I over -seasoned a little so it was what they’d call “pepper-forward”, but still delicious. Wondering if you still think you need the brine when using those breasts in the salt solution packaging? I can’t imagine it being more moist than it was. Thanks for the great videos. Everything I’ve done using your methods have come out great first time.

[@LaddPhoto1]

Matt, I've been cooking these for years. HEB used to sell these under the Honeysuckle brand but became impossible to find with the supply chain issues during the pandemic. I was over the moon when they started selling the HEB Naturals version. I literally buy one every week. I don't even bother to brine them anymore. I'll either just season with salt and coarse pepper or I've done several with Holy Cow. Wrap after it hits about 135 with a little butter. Take it off around 155. Rest for about 30 minutes and it's perfect. Did one last with with your VooDoo. I like the Holy Cow on it better. I have one now that I'll try Holy Gospel on. Cook on!

[@MeatChurchBBQ]

I love them with butter too!

[@cgorzney]

One of my favorites to cook on my offset

[@ChrisDommel]

What if we inject this breast? How would that be? Love your videos and your rubs, I've got many of them.Great job Matt!!

[@osoreviews1164]

Matt congrats on all the hard work thanks for all your contributions to the bbq community . I purchase every season except for the new Texas sugar. And I have to say you don’t make a bad product.

[@MeatChurchBBQ]

Thank you!

[@calebdutchover2725]

I will be in the DFW area this coming weekend and I am definitely coming by the store in Waxahachie to stock up on some rubs!!

[@pierreverfaillie1938]

Waiting to buy it here in Canada, our Home Hardware has all your rubs, but that one. Hopefully we see it soon. Love your video's. Cheers....

[@karma201]

Yes!! Thanks Matt!

[@MeatChurchBBQ]

You're so welcome!

[@FC-cz6zd]

Yep, doing this this year. Thanks MC!

[@mthiessen134]

Love your channel. From Kelowna BC

[@BRTardiff]

If you can’t find a boneless one, just buy the largest frozen one on the bone you can find. Thaw it for a few days in the refrigerator and then de-bone it. We do it all the time and it turns out great. Thanks, Matt!

[@MeatChurchBBQ]

Thanks for the info!

[@danielmiddleton8173]

Joe Neuwy is a legend.

[@Pensfan-xw2zi]

I just got my shipment of Texas Sugar in the mail today. It wasn't going to be available here in Canada until the middle of October so I ordered it right from the source in Waxahachie Texas 👍. It made it all the way to British Columbia just in time for the thanksgiving long weekend. I also got me some Honey Hog, Holy Voodoo, Chicken fried breading and a meat church t-shirt to wear while smoking 😊 I'm looking forward to trying them all out on a few different things this weekend. I told my local butcher they need to start carrying meat church products so I don't have to wait for them in the mail all the time lol. So fingers crossed.🤞

[@MeatChurchBBQ]

Fantastic!!!

[@_NittiFire]

I am sending this to all my Canadian - in - laws

[@MeatChurchBBQ]

Thanks!!!!

[@oldnumber5866]

Our local Texas barbecue joint does a great smoked turkey, after they slice it they dip it in melted butter. I’ve never had smoked turkey as good as how they do it.😮

[@MeatChurchBBQ]

So good!!

[@elicadesky5805]

Thank you for video and for the proper use of "eh" in the intro

[@MeatChurchBBQ]

HAHA welcome!

[@cannonsbbq]

This video is most excellent! Now I want turkey!

[@richarddaley6403]

Love love the Texas sugar.

[@MeatChurchBBQ]

Thanks!!

[@richarddaley6403]

@@MeatChurchBBQ you're welcome. I thought I had seen the ketchup chips here in Virginia and was going to send some.

[@txpitmaster6127]

I cooked this with Bird Baptism brine and then gave it a heavy dose of Holy Cow. It was amazing! Don't be afraid to use a beef rub on poultry folks! Thanks for the video Matt. ps I ordered the Texas Sugar on amazon. It will be here November 4

[@shawnlarkin3530]

Thanks Matt! I might start doing something like this just for lunch meat.

[@DeepInfernoRising]

Trying this for sure!

[@renodaytona]

Absolutely Ketchup chips! We need them in the US asap. Going to smoke up a whole turkey this weekend but this breast only is a great option. Keep up the great work!

[@slideguy0196]

+1 for the Hawkins Cheezies!

[@MeatChurchBBQ]

So good & crunchy!

[@praetorxyn]

I'm a big fan of spatchcocking and dry brining birds, seems to work better than wet brining a whole bird does.

[@MeatChurchBBQ]

I love spatchcocking. We dry brine occasionally .

[@theseahawksfan16]

Amazing cook! Happy Thanksgiving to our friends up north. Need to get me some Texas sugar

[@dalemaynard1974]

Love cooking these turkey breast. Can't wait to try it with the new rub. Make it more Canadian by spritzing with maple syrup/water mix instead of butter.

[@brandonwilliams462]

Hahaha thanks for the shoutout to us Canucks! Great stuff.

[@atx0025]

I just made 2 of those exact same turkey breasts this weekend from HEB with the Texas Sugar rub. I added a light coat of 16 mesh pepper on top of one of them and my entire family fell in love with both. We're planning on doing a couple for Thanksgiving.

[@horacejones5226]

Did you brine? If so, did you rinse after the brine before placing on the smoker?

[@atx0025]

@@horacejones5226 I didn't just because I was in a hurry. For Thanksgiving I was thinking I would.

[@jernigan007]

I'd rather have that than a whole turkey. Although i do Love jumbo smoked turkey legs!

[@tnlynch81]

Ketchup chips are good but all dressed are the best!

[@sethmoore9354]

hurry up with the awesome turkey videos! I recently purchased a stand up pellet smoker and the family is leaning on me this thanksgiving. please help! Matt Pittman!!!!

[@rogerwilliamson1380]

I did it and it was great. However when you say you do it for six hours that’s what I should’ve done. The only mistake I made was leaving it in the brine for approximately 12 hours before I cooked it. A little salty other than that it’s great definitely do it again thank you

[@redcomet0079]

*Bruh that looks stunning* 🦃

[@rdbrnr86gt]

Happy Thanksgiving to our friends in the north. This looks great! I haven't been wronged by one of you recipes yet, so I'm going to have to grab a bottle of that Texas Sugar. I plan to try it on a whole turkey and in the fryer though.

[@tylergoswick4536]

Hey Matt I’d love to get your thoughts on the new camp chef woodwind pro. Even a comparison between it and your treager would be amazing

[@jbar50]

He’s not going to give you a fair assessment nor thought on it and he’s definitely not going to do a comparison video. He’s on Traeger payroll. Check out Mad Scientist BBQ for fair and diverse content. He has a video about the new camp chef you’d like.

[@Domleclerc]

Happy long week-end !! You rock Meat church 🤘🏼

[@mikedicampello7969]

Not sure if Herr's is available in TX but they have Ketchup chips. Another great video 👏

[@jose-j5w7j]

God bless H-E-B!! Love my local one!

[@MeatChurchBBQ]

Same!

[@johnlebzelter4208]

They used to sell ketchup chips in the U.S. I’m 34 now and I remember back in early MS years they had Heinz Ketchup Chips.

[@richardcatania5086]

Great video as always! Happy Thanksgiving from Vancouver BC

[@MeatChurchBBQ]

Happy Thanksgiving!

[@snowcountrybarbecue1374]

Hell ya you Hoser! Happy Thanksgiving from up North eh?!

[@VeRTiGo9191]

Definitely wanna do this!! Go Stars!! Lifelong fan, even when in Minnesota. Modano was my guy!!

[@MeatChurchBBQ]

Mo is the man!

[@phillipdorland]

First time using the Texas Sugar.. So good! 😊

[@MeatChurchBBQ]

Thank you!!!!

[@MeatChurchBBQ]

Thank you!!!!

[@hojobbq]

I did a couple of these HEB Turkey breast the other day with Texas Sugar - were excellent - didn’t brine because package indicated it was pre-brined/had up to 12 percent solution - was your HEB breast not already brined ?

[@raylewis2634]

Following. Same question.

[@xzeroxskater101]

Can you guys please make a video discussing when to and when not to brine a chicken or turkey!

[@jlaw3255]

Hello from Victoria BC. I saw you were around this area recently!

[@MeatChurchBBQ]

Yessir! Check out last week's salmon video.

[@robertranquist7452]

I live in Maine and we have Ketchup chips here! Do you have a PO Box??? Love your videos!

[@jmert_5859]

Watched 3 of your turkey breast videos, all were cooked at 275, first one, 3 years ago, was hour and a half, Creole butter, 2 months ago, was three and a half hours and this one was a little over 2 hours. I am assuming cook time has to do with type of cooker and time of year?

[@davinmannen9726]

Great work, can't wait to try this!

[@Mcleanbe123]

gotta try hot-chos (if they still make them up there) they're da bomb!

[@allenbateman3518]

Looks great... just ordered the brine mix before even watching the video. Can you brine more than one breast at a time since you said you used the entire bag of brine mix? Also, load up on shirts and hats....lol.... every shirt I picked was out of stock..finally found one... sign that you got it going on!! thanks for the videos and keep them coming!

[@suemeyer7551]

Saw your queso vid then this one! Yay Canada, eh. Niewy was an awesome player with the Flames. Old Dutch Ketchup are the best chips & so is their Cheddar & Sour Cream. But have you had Hickory Sticks? New sub, thanks! Maybe try smoking some butter tarts? lol No smoker yet, soon I hope.

[@langers3511]

Hellyea! That's awesome 🤤🔥🤘 last weekend I cooked a brisket in beef bone broth and marinated overnight with a smoked texas seasoning with a bbq rub also. Cooked in the oven for the first time, covered for 5 hrs on slow and then no cover and marinated in bbq sauce for cooked for another 2hrs on low and the crust coating and the flavour was absolutely unreal! 🔥👌

[@garytingler3222]

Tried your Texas Sugar on some ribs this past weekend. Turned out great!!!!

[@MeatChurchBBQ]

Love to heat that!!!!

[@johnkennedy5833]

Where do people find these style of Turkey breasts? In Midwest and can never find lathe boneless Turkey breast unless it’s a frozen boneless roast which I have not tried