G
Guest
Guest
Two turkey breasts, both 8.9lbs each.
Fired up one of my WSM's with a full chimney on bottom, then filled the ring and let those ash over.
Let pit get up to 285 before putting the breasts on.
Prep:
Washed, trimmed, patted the pieces dry.
Rubbed ObieCue's Sunshine rub up underneath the skin.
Rubbed the skin down w/ olive oil.
Mixed 1 pint of apple juice w/ 1 tablespoon molasses and injected the pieces w/ half of it.
Let them come up to room temp before putting on WSM.
Meat's on:
Placed the two pieces on top grate w/ polder.
Added two fist sized chunks of hickory and cherry each.
Filled water pan w/ hot water.
Time is now 7:15pm.
Pit reads 228 w/ 1 vent closed and the other two at 50%....they stayed this way throughout the cook.
Both pieces read 165 3 1/2 hours later.
Pulled both pieces, wrapped tightly in plastic wrap, then foil and placed them in the fridge....went to bed.
This morning:
Removed plastic wrap and foil...reserved juice.
Wiped pieces clean after removing skin.
Meat pulled away from bones w/o much effort.
Removed secondary muscle undeath main muscle on both pieces.
Sliced all 8 pieces against the grain.
Filled up a 9 x 13 baking dish w/ slices and poured remaining juice over pieces.
It was all I could do from having a turkey sandwich at 6:30 this morning.
All in all, they tasted great. Not as moist as if I would have brined them, but tasted great just the same.
I think it came out to just over 10 lbs of sliced, boneless meat.
Can't wait until tomorrow!!!
Happy Turkey Day to all!
Fired up one of my WSM's with a full chimney on bottom, then filled the ring and let those ash over.
Let pit get up to 285 before putting the breasts on.
Prep:
Washed, trimmed, patted the pieces dry.
Rubbed ObieCue's Sunshine rub up underneath the skin.
Rubbed the skin down w/ olive oil.
Mixed 1 pint of apple juice w/ 1 tablespoon molasses and injected the pieces w/ half of it.
Let them come up to room temp before putting on WSM.
Meat's on:
Placed the two pieces on top grate w/ polder.
Added two fist sized chunks of hickory and cherry each.
Filled water pan w/ hot water.
Time is now 7:15pm.
Pit reads 228 w/ 1 vent closed and the other two at 50%....they stayed this way throughout the cook.
Both pieces read 165 3 1/2 hours later.
Pulled both pieces, wrapped tightly in plastic wrap, then foil and placed them in the fridge....went to bed.
This morning:
Removed plastic wrap and foil...reserved juice.
Wiped pieces clean after removing skin.
Meat pulled away from bones w/o much effort.
Removed secondary muscle undeath main muscle on both pieces.
Sliced all 8 pieces against the grain.
Filled up a 9 x 13 baking dish w/ slices and poured remaining juice over pieces.
It was all I could do from having a turkey sandwich at 6:30 this morning.
All in all, they tasted great. Not as moist as if I would have brined them, but tasted great just the same.
I think it came out to just over 10 lbs of sliced, boneless meat.
Can't wait until tomorrow!!!
Happy Turkey Day to all!