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A tale of two breasts

CowtownEgger
CowtownEgger Posts: 116
in EggHead Forum
Cooking 2 bone in turkey breasts for Easter lunch.  Both about the same size one slightly smaller.  Both thawed and brined in same solution for same amount of time.  Put both on egg at 250F.  First one took about 3 hours, but the second, slightly smaller one is stuck at 153F internal.  Going on 45 minutes since i took the first one off.  Removed maverick thermometer and placed in different location and even double checked with thermopen.  

Any ideas?  Driving me nuts thinking i am burning this thing up!  Have it wrapped in foil now and bumped up temp to 180F.  
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Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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Comments

  • lousubcap
    lousubcap Posts: 36,789
    Not unusual at all.  Happens with most cooks as the meat composition is different in every cut.  You will likely never see identical twins in your BGE eggsperience.  If you have calibrated thermos, believe your indications.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    edited April 2015
    No two meats  cook the same.  I am doing 2 butts  right now.  One was done and like butter at 195, second has been on for another 1.5 hrs and is still tough at 197.

    I would rather light a candle than curse your darkness.

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