Cooked up a whole turkey breast yesterday. The butcher left the skin on to keep moisture in the bird. I used "powder puff" mix which is primarily paprika.
It went in the MES for about 2 hours at 235F and then I transferred it to the Oki Joe to finish. I would us offset for ehole cook but can't afford time away from office (in home) to monitor it. Throughout I used Jack Daniels wood chips. Pulled off grill once hit 167F.
Tender and tasty. THere's going to be some tasty sandwiches today.
It went in the MES for about 2 hours at 235F and then I transferred it to the Oki Joe to finish. I would us offset for ehole cook but can't afford time away from office (in home) to monitor it. Throughout I used Jack Daniels wood chips. Pulled off grill once hit 167F.
Tender and tasty. THere's going to be some tasty sandwiches today.
