Mule's 6.5 LB turkey breast on the BGE. with super crispy skin.

[themule69]

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.

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

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• themule69
• Nov 24, 2014

The skin was almost as crispy as pork rinds.
Happy smoken.
David

 

[oldschoolbbq]

Thanks , David. A great looking Bird , as usual.

Happy Thanksgiving...

 

[pc farmer]

Wow. Great job

 

[jarjarchef]

Very nice looking breast you have there.

 

[bdskelly]

Very Nice David! b

 

[boykjo]

Very nice Mule......You  just warming up for Thursday............

 

[themule69]

Thanks for the kind words. I figured since they have birds on sale I should be taking advantage of it. 

Happy smoken.

David

 

[Bearcarver]

Beautiful !!---------------

Tasty looking Breast you got there, David!!

Bear