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Split Turkey Breast Bone-In

500500 Posts: 2,817
2# half breast.  Indirect at 275*, no smoke chunks.  Dry brined for 6 hours ahead of cook, with kosher salt, Kroger Zesty Blend Original seasoning, and cracked black pepper; under skin and all over.  Took temp to 140*, and rested.  Went direct at 400* to finish at 160*.  Carved the bone out and sliced.  Very tasty and moist.  Well worth the time involved.  Plan on smoking two of these next time.  Total cook time about 1 1/2 hours.  
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • johnmitchelljohnmitchell Posts: 5,073
    Looks fantastic and great value for money cook.. 
    Greensboro North Carolina
    When in doubt Accelerate....
  • 500500 Posts: 2,817
    I’ll make two next time to have leftovers. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • JohnnyTarheelJohnnyTarheel Posts: 5,957
    Great cook... will make some great turkey sandwiches 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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