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Did my first Turkey Breast over the weekend. I have been wanting to do this for a long time but the summer has been crazy with family life and just have not much time left for Egg pursuits.....
Anyway, brined the breast overnight, a basic salt/sugar/water brine I but added ground ginger and allspice for background notes. Rubbed with a random combination of Meathead's Rib Rub, Tony Cacherie, and Dizzy Pig Raging River -- completly random but really came out well. Cooked indirect 325 with just a bit of hickory.
Unspeakable goodness. As others have said before me, the Egg really excels at cooking bird. Juicy, just a hint of smoke, sublime.
Made slow simmered grean beans with ham hock, cornbread dressing to go along - and used the drippings from the drip pan to throw together a pan sauce/gravy.