For Smoked Turkey Breast Sandwich

• ~2 lbs. Turkey Breast
• 2 tbsp. Kickin Chicken
• 4 French Rolls
• !For Beer Brine
• 16 oz. Hazy IPA
• 2 tbsp. Kickin Chicken
• 1/4 c. Pickle Juice
• 2 tbsp. Whole Peppercorn
• 1/4 c. Hot Sauce

For Baste/Finish Sauce

• 1 c. Hot Sauce
• 1/4 c. Apple Cider Vinegar
• 2 tbsp. Kickin Chicken
• 1 tbsp. Brown Sugar
• 2 tbsp. Olive Oil

For Dill Pickle Slaw

• 14 oz. Coleslaw Mix
• 10 oz. Dill Pickle Relish
• 1/2 c. Mayo
• 3 tbsp. Apple Cider Vinegar

For Beer Brine

1. In large mixing bow, pour HAZY IPA, PICKLE JUICE, HOT SAUCE, WHOLE PEPPERCORN, and KICKIN CHICKEN into bowl. Mix until evenly incorporated.
   Add TURKEY BREASTS into mixture and place into fridge for minimum of 2 hours.

For Slaw

1. While the turkey is brining, in medium mixing bowl, add COLESLAW MIX, DILL PICKLE RELISH, MAYO, AND APPLE CIDER VINEGAR. Mix until evenly incorporated. Place in fridge while turkey is brining.

For Baste

1. In small mixing bowl, add HOT SAUCE, APPLE CIDER VINEGAR, BROWN SUGAR, KICKIN CHICKEN, and OLIVE OIL. Mix until evenly incorporated.

For the Sandwich

1. About 10 minutes before the turkey is done brining, preheat smoker to 225F.
   After 2 hours, pull turkey from brine. Pat dry and instantly season with KICKIN CHICKEN.
2. Place turkey onto smoke. After about 1 hour baste with sauce. Do so every 30 minutes until internal temp of turkey is 165F.
3. Pull turkey from smoker and rest for 10 minutes.
4. After 10 minutes, slice turkey to desired width against the grain.
5. Place on FRENCH ROLL and top with more of the baste sauce and slaw.
6. Have your paper towels ready and MUNCH MUNCH MUNCH!

• Use any hot sauce you want. I prefer a vinegar based hot sauce like Frank's for this recipe.
• This isn't just a Thanksgiving recipe! Make whenever.
• You CAN skip the brine and/or the smoker. It will still be tasty out of the oven and just seasoned well.