Рет қаралды 501
5 LB. Turkey Breast seasoned with the following:
Bolner's Fiesta Brand Season-All
Bolner's Fiesta Brand 16-Mesh Black Pepper
After removing the skin, tender and shaping up the Turkey Breast, turkey was seasoned with the above spice mixture. Turkey was left on my counter so that I could prepare a fire on the Weber Smokey Mountain utilizing Kingsford Blue Bag Charcoal along with a split of Post Oak wood from a previous cook. Once the pit reached a temperature of 250 degrees, I began closing all of the bottom vents except one. The Turkey Breast was placed onto the smoker and for the first portion of the cook (1 - Hour) I left the Turkey alone. I then began checking the Turkey Breast for color and gave the Turkey Breast the scratch test. The seasoning had not adhered to the protein so I placed the top back on the grill and continued to cook for an additional 30 minutes. At 1 hour, 30 minutes, the rub had attached itself and did not come off under the scratch test. The breast was removed wrapped in a double layer of foil along with half a stick of butter. The temperature was 135 degrees. The foil wrapped Turkey was placed back upon the grill until a temperature of 155 degrees was reached. The Turkey was removed, placed in a restaurant pan and placed in my oven (heat off) to rest for 20 minutes while I prepared the items to make my sandwiches.
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