I started off with a 6.5 LB bone in Turkey breast. I brined it overnight in a simple brine. I then rubbed it down with Old Bay. I fired up the BGE with lump and a couple of pieces of hickory . When the BGE got to 275 I put the bone in breast on a vertical roaster and into the BGE. I left the top vent wide open and bottom vent half open to allow the temp to climb. At 2 hour the temp had slowly climbed to 355 degrees. I closed the bottom vent to 1/4 opened. At 2.5 hours the IT WAS 164. I removed the breast and left unwrapped on the rack to rest. While resting I finished the dressing and gravy. I then put the dressing under the broiler for a few minutes to super brown up.
The skin was almost as crispy as pork rinds.
Happy smoken.
David
Happy smoken.
David
Last edited:
