Turkey breast on the char-griller gravity

[tntragan]

I'm putting this new grill through its paces. Did up a bone in Turkey breast. Dry brined it last night. Cooked it for barely over 5 hours. Set the temp at 310 which was about 280 on my independent therm. Used some apple wood in the ash bin. Turned out really amazing. I can't hardly eat a Turkey any more unless it's smoked. So much flavor. I'm finding if I run the smoker at 500 degrees to start before adding the meat for about 30 minutes and then back it down to my cooking temps it burns very clean. I used lump charcoal for this one. I think I really like the lump for clean burning and a little extra flavor. I'll keep using both for awhile until I get a solid trial on this cooker.

 

[DRKsmoking]

Nice colour on the Turkey, I have not done a full turkey yet
But yours looks great. Not dry at all by the looks of it

David

 

[tntragan]

Thanks David, the color is probably mostly due to the rub. I follow one of Jeff's techniques that has given me the most flavorful birds ever. I dry brine it with salt and sprinkle on Jeff's Texas rub. Let that set overnight in the fridge then I rinse and apply Jeff's original rub. Most of that comes off with the skin but it gives the meat some nice flavor. Oh and it was very moist.

Tom

 

[gmc2003]

That turkey breast looks near perfect to me, and the only reason I say "near" is because it's not sitting on my table.

Point for sure
Chris

 

[chopsaw]

Nice work on that bud . Looks great .

 

[tntragan]

Thanks Chris and Chopsaw. Having lotsa fun cookin on the new grill.