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Split Turkey Breast Bone-In

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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.  
I like my butt rubbed and my pork pulled.
Member since 2009
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