Turkey breast, ABT'S, and moinks today

[Jeremy Cook]

Brined turkey for about 15 hours, injected with creole butter and let the WSM rip at 325-350 for about 2.5 hours to 165' temp. Came out great. Happy thanksgiving everyone!

 

[Clint]

I'll have what he's having.

 

[Ronnie Ashlock]

Awesome! Great work, Jeremy!

 

[Rich Dahl]

That looks perfect Jeremy.

 

[Barb D]

WOW!!! That's one great looking bird, the ABT"s and moinks made a full grill of awesome food.

 

[Craig Alumbaugh]

Everything looks like it came out very nice.

 

[Jeremy Cook]

Thanks everyone

 

[Tim McCann]

Everything looks great! Well done.

 

[Steve_Williams]

Looks great ! Kinda a high heat method. How was the skin?

 

[Cliff Bartlett]

Wow, that's the way to do it. Very nice!

 

[Jeremy Cook]

Skin was still on little on soft side. No water in pan and used Apple chunks. I don't know how to get it crispy, maybe butter the skin next time

 

[ChuckO]

Excellent combo and cook, looks mighty tasty

 

[Brian Dahl]

I'm starting to hanker for more turkey!

 

[Tony R]

I bet it was great!