Hi all,
Nothing exciting or dramatic to share, but I have not shared any cooks lately, so thought I would share this one. Shopping yesterday decided to pick up a 3.25# bone-in split turkey breast (already honey brined) for dinner tonight. I think when I saw the split was already brined it swayed me to pick it up, not that brining is a tough thing to do anyway.
Usually I like to take the breast out of the fridge and rub with melted butter and then my favorite BBQ rub, then let it sit to come closer to room temp (not too long of course). Got a little tied up with work, so I got a late start. After taking the breast out of the fridge, I rinsed and dried then rubbed with EVOO and my favorite rub, and then basically right on the to the pit.
I set the pit for 225, and once it stabilized at that temp, put the breast on and smoked for 2 hours at 225. The breast was 48* internal when it hit the pit, and 111* internal at the two hour mark. I then raised the pit to 375 and just about an hour later it hit 162* internal and I took it off the pit to rest on the counter. During the rest it went to 166* which was perfect.
The bird was perfectly moist, with a nice smoke flavor to help accent the rub. Hmm Hmm good. Plenty of left overs for my wife's salad and my turkey sammie tomorrow.
Sorry, forgot to take any "before" pics.
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