Mule's smoked boneless turkey breast on the BGE.

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themule69

Epic Pitmaster
Original poster
I started with a 3 pound boneless turkey breast. Gave it a rub down then got the BGE fired up with a couple of small pieces of hickory. When the BGE hit 250 I put the breast on. I left the bottom vent open to let the temperature rise. At 350 degrees I started shutting down the bottom vent. At 163 degrees IT I removed it for an hour rest. Then sliced with mashed potatoes and gravy for sides.
Happy smoken.
David
 
Looks good.

I did a turkey breast last night too.

IN THE OVEN.    
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I will be here if you need me.        
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That looks great, Looks like some great turkey sammies on the way. What Kind of rub did you do, homemade or store bought?

A full smoker is a happy smoker

DS
 
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