More than 1 hour
tablespoons brown sugar
tablespoons ground paprika
tablespoon garlic salt
tablespoon white sugar
teaspoons fresh ground black pepper
teaspoon ground cayenne pepper
cup apple cider
cup barbeque sauce
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
red-skinned apples, cored and cut into julienne strips (honeycrisp works well)
cup torn fresh tarragon
tablespoons lemon juice
tablespoon extra-virgin olive oil
slices JENNIE-O® Turkey Bacon
each Brioche buns, sliced
cup honey mustard, if desired
In large bowl, mix rub ingredients: brown sugar, paprika, garlic salt, sugar, black pepper, cayenne pepper, apple cider and barbeque sauce. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in refrigerator, 8 hours to overnight.
Preheat smoker to 300°F. Smoke until well-done, 165°F. as measured by a meat thermometer, approximately 2½ to 3 hours.
Smoker times may vary depending on your equipment. Always test doneness by inserting a meat thermometer into the thickest portion of the meat periodically.
To make slaw: In medium bowl combine apple strips, tarragon, lemon juice and olive oil.
Preheat a skillet and spray with non-stick cooking spray. Add bacon slices and cook until desired crispness. Always cook until well-done, 165°F. as measured by a meat thermometer.
To assemble sandwiches, on bun bottom place turkey bacon, shredded turkey breast, apple slaw mixture and arugula. Drizzle with honey mustard, if desired. Add bun top.