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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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First SC Turkey Breast...

Lesse here.. Where's the backbone again? Lol

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Large BGE -- Greensboro!


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Comments

  • Photos are not touched by filters this time -

    We don't usually have fresh turkey breasts here, but the season is upon us. I used a Bull City poultry rub. Did about 400* dome and 350* grate indirect PS. Pecan chips. Water bath with my standard chipotle flakes and crushed garlic. Cooked to 165* pulled and foiled for ten minutes.

    I'm convinced it could not have been more perfect. The rub was amazing. The skin was perfectly crisp. The meat was the most moist I have ever seen. For a ten buck turkey breast thus beat the hell out of chickens done like this.

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    Large BGE -- Greensboro!


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  • damn dude. look at the juices pouring out of that bird nice

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  • U_tardedU_tarded Posts: 1,254
    nice bird!  do you get flavor from the water bath at all?
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  • damn dude. look at the juices pouring out of that bird nice

    I've never seen anything like it. Going to fire as many of these as possible before the local grocer stops stocking them...

    Suggestions on how to get gravy from the drippings would be appreciated - I may siphon off the bath water.
    U_tarded said:

    nice bird!  do you get flavor from the water bath at all?

    IMHO the higher humidity really helps with transferring not only the spices in the bath but the smoke flavor from the wood. I use a water bath for every indirect except pizza.
    Large BGE -- Greensboro!


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  • jlsmjlsm Posts: 843
    Looks GREAT! Instead of a water bath, use chicken stock with two onions, skin on, two carrots and two celery stalks. Throw in 1 T thyme and another of sage and add two bay leaves. Let the breast sit on the grate directly over the pan. 

    Use the liquid as the base for gravy. Save what you don't use for soup -- the smokey taste goes great with broccoli or beans. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • When you say water bath, do you mean a drip pan with water? Or is the meat in the water?
    Brighton, IL (North East of St. Louis, MO)
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  • pasoeggpasoegg Posts: 242

    @masked marvel

    can only hope my bird breast comes out that well....that is a winner!!!  would you do anything any different or is this the gospel for the coming week's cook...

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • MaskedMarvelMaskedMarvel Posts: 1,253
    edited November 2012
    When you say water bath, do you mean a drip pan with water? Or is the meat in the water?
    Drip pan with water and spices in it...


    pasoegg said:

    @masked marvel

    can only hope my bird breast comes out that well....that is a winner!!!  would you do anything any different or is this the gospel for the coming week's cook...

    Gospel?  prolly not - I can never leave good enough alone...   8-}

    I used pecan chips this cook - felt like the chips gave up on me too early in the cook.  Gonna try it again; this time with Cherry Chunks...and @jlsm 's broth bath idea...




    Large BGE -- Greensboro!


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  • I actually cut it with my cheap awesome Chinese cleaver (CACC). Ribs are still in there, yes.
    Large BGE -- Greensboro!


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  • hapster said:
    Thanks to you and the gang here! I've learned more about making delicious food in the last year than I'd ever have imagined!
    Large BGE -- Greensboro!


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