Smoked Turkey Fajitas

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.