Pulled an 8 lb. Hotel Style Turkey Breast out of the freezer, a few days back brined it yesterday almost 20 hrs. drained and put it on a rack to dry in the fridge 2 hrs.Lets start the mini
Used 4 of the Weber starter cubes in the chimney
just trying something here,I use my grill most times to start it
Prep the Turkey with a splash of oil and dusted with rub
So now time to dump the chimney in
Let that run for 30 minutes and it was running 275* not bad being 35* outside
temp dropped when I put the bird in but came back real quick to 300*
Held temp for solid 3 hrs. 275* - 300*
Took 3 1/2 hrs to finish at an IT of 174* F
Skin nice and crispy,someone took the piece of skin off the back
Thanks for looking
Richie
Used 4 of the Weber starter cubes in the chimney
just trying something here,I use my grill most times to start it
Prep the Turkey with a splash of oil and dusted with rub
So now time to dump the chimney in
Let that run for 30 minutes and it was running 275* not bad being 35* outside
temp dropped when I put the bird in but came back real quick to 300*
Held temp for solid 3 hrs. 275* - 300*
Took 3 1/2 hrs to finish at an IT of 174* F
Skin nice and crispy,someone took the piece of skin off the back
Thanks for looking
Richie