Mule's 6.5 LB turkey breast on the BGE. with super crispy skin.

Discussion in 'Poultry' started by themule69, Nov 24, 2014.

  1. I started off with a 6.5 LB bone in Turkey breast. I brined it overnight in a simple brine. I then rubbed it down with Old Bay. I fired up the BGE with lump and a couple of pieces of hickory . When the BGE got to 275 I put the bone in breast on a vertical roaster and into the BGE. I left the top vent wide open and bottom vent half open to allow the temp to climb. At 2 hour the temp had slowly climbed to 355 degrees. I closed the bottom vent to 1/4 opened. At 2.5 hours the IT WAS 164. I removed the breast and left unwrapped on the rack to rest. While resting I finished the dressing and gravy. I then put the dressing under the broiler for a few minutes to super brown up.





    The skin was almost as crispy as pork rinds.
    Happy smoken.
    David
     
    Last edited: Nov 24, 2014
    bearcarver likes this.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thanks , David. A great looking Bird , as usual.

    Happy Thanksgiving...
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Great job
     
  4. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Very nice looking breast you have there.
     
    johngalt likes this.
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very Nice David! b
     
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Very nice Mule......You  just warming up for Thursday............[​IMG]
     
  7. Thanks for the kind words. I figured since they have birds on sale I should be taking advantage of it. 

    Happy smoken.

    David
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful !!---------------[​IMG]

    Tasty looking Breast you got there, David!![​IMG][​IMG]

    Bear
     

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