Decided to grab a bone-in breast from the local turkey ranch. Brined it in Pop's low salt brine for 24 hours and hit with MaxMix Mad Dog Magic BBQ Spice,which by the way is outstanding.I did cut out the back bone and the wife used for stock to make gravy.
Used the MES.Set the Auber to 270℉ and a 6" tube of whole pecan shell pellets in the mailbox for smoke.Pulled it at an IT 155℉ and stuck it under the broiler to crisp up the skin.
Sides were super basic.Peas,mashed/gravy and Ocean Spray cranberry sauce.This was outstandingly moist and delicious and that rub is awesome.
Used the MES.Set the Auber to 270℉ and a 6" tube of whole pecan shell pellets in the mailbox for smoke.Pulled it at an IT 155℉ and stuck it under the broiler to crisp up the skin.
Sides were super basic.Peas,mashed/gravy and Ocean Spray cranberry sauce.This was outstandingly moist and delicious and that rub is awesome.
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