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7lb Turkey Breast GREAT!
STANGOJE
Posts: 44
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
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
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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).
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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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).
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Gobble... gobble... wish I was around for a sammich!
Large and Small BGE * www.quelfood.com -
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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