Jerked Turkey Breast

RhumAndJerk

On Saturday, I was hosting a small neighborhood get-together at my house when I realized I was going to have a few more people than I had anticipated. I felt the need throw something on the egg. I really wanted to do either ribs or a brisket. However, I was running out of time. It dawned on me that I could grab a fresh turkey breast and it would be done just in time. I ran to Publix and grabbed a 5.5 lb fresh turkey breast. I kept debating on how best to season it.[p]When I got home it hit me, Jerked Turkey. I grabbed my jar of Mrs. Dogs and applied a generous coating under the skin. I then added some pats of butter under the skin as well. I sprinkled the skin with Dizzy Pig Jamaican Firewalk. I placed the breast on an adjustable V-Rack in a drip pan and placed it on an upturned plate setter in my Medium BGE. I added a handful of guava and apple chips to the fire and walked away.[p]I let the turkey roast at about 350 for the better part of three hours. I had originally expected to take the meat off when it hit 170, but then I realized that that would actually be too long so I pulled it at 167. When I brought the finished product into the house to rest, everyone kept commenting on how good it smelled and asked why I was not cutting it. After 15 minutes, I sliced it up and about 10 minutes later it was gone. Every one loved it, although some said it was a little too hot for them. I handed them another beer and they were happy.[p]Just sharing,
RhumAndJerk[p]