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7lb Turkey Breast GREAT!

STANGOJESTANGOJE Posts: 44
edited April 2012 in EggHead Forum
It was so moist that I have to share....

1. 7lb breast soaked 24 hrs in brine, crushed garlic and minced onion
2. Put my favorite rub on before I put it on the egg
3. 350 degrees, indirect heat, 4 large chunks of Mesquite
4. cooked until meat hit 170 degrees
5. let it rest for a half hour then sliced it


Comments

  • STANGOJESTANGOJE Posts: 44
    Forgot the photo
  • BotchBotch Posts: 3,375
    How moist was it?  I pulled mine yesterday (didn't notice the weight) at 165 and it was a tad dry, but you brined yours for twice as long (and its a thick cut of meat).  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • STANGOJESTANGOJE Posts: 44
    I just had a taste for a snack a few minutes ago, it is supper moist.  Did you leave the skin on when you cooked it?
    How moist was it?  I pulled mine yesterday (didn't notice the weight) at 165 and it was a tad dry, but you brined yours for twice as long (and its a thick cut of meat).  

  • Egg JujuEgg Juju Posts: 658

    Gobble... gobble... wish I was around for a sammich!

    Large and Small BGE * www.quelfood.com
  • Mike8itMike8it Posts: 468
    Looks good. Great minds think a like. I just did a 7 pound breast this past Saturday and it turned out delicious. Cooked at 375 with a drip pan underneath it and pulled at 160 degrees. Nice cook, skin looks Devine!!!
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