Picked up a split turkey breast yesterday (3.5 lbs). Brined it with wiviott's JD-honey brine (low and slow) overnight for 12 hrs. Took it out this morning to dry on a rack in the fridge. Quick rub with olive oil and some fresh black pepper.
Going to use lump for this cook
Lit up 1/2 mini chimney of frontier lump
Perfect fit. Really digging this silicon grommet. Makes feeding the probes a breeze. They also make a nice seal.
Obligatory refreshment pic - really good imperial red ale - Nosferatu
Figured I shouldn't waste the space for the top grate - some ABT's. Figured the bacon drippings wouldn't hurt the turkey.