Tony Weisse
TVWBB Super Fan
Did a boneless, skinless half turkey breast the other day and it went over really well with my family. My 98-pound daughter must have eaten 1/2 of it on her own!
Brined in Chris' basic brine plus juice of 1 lemon for 1 hour. Sprinkled with a simple rub that is mainly salt, sugar, pepper, and thyme. Threw it on with an empty water pan, one small piece of hickory. It cooked at 340 for about an hour (maybe less. I was visiting with George Dickel at the time). Took it off when the internal temp hit 155 (next time I would take it off sooner).
Simple, fast, and tasty.
Brined in Chris' basic brine plus juice of 1 lemon for 1 hour. Sprinkled with a simple rub that is mainly salt, sugar, pepper, and thyme. Threw it on with an empty water pan, one small piece of hickory. It cooked at 340 for about an hour (maybe less. I was visiting with George Dickel at the time). Took it off when the internal temp hit 155 (next time I would take it off sooner).
Simple, fast, and tasty.
