14 WSM - brined turkey breast

[Bbqmiller]

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.

[Weber MD]

You keep posting these cooks on your 14.5 smoker, Bbqmiller, and I'm liable to act on impulse.  My wife wants to buy the smoker for me for Christmas and is worried I'll pick it up early.  She keeps asking me if I ordered it.

Can't wait to see the finished pics.

[Bbqmiller]

Breast taken off at 165 internal - wrapped in foil for a rest - it looks pretty juicy. Took ~2.5 hrs at 250 grate temp. I pretty much closed off two lower vents and left one lower vent wide open. The one open lower vent was aligned with top vent. Top vent stayed open all of the time.

[Weber MD]

You're nailing it with the wee smoker!

[Bbqmiller]

ABT's done. I need some lessons on how best to wrap the bacon. A few came apart.

The turkey was very good. Very juicy and tender. It had the right amount flavor from the brine.

[1buckie]

 "I need some lessons on how best to wrap the bacon. A few came apart."

 See Here ~~>

   http://weberkettleclub.com/forums/grilling-bbqing/'turd-wrapping/msg32093/?topicseen#msg32093

 
   
    You DO NOT need any lessons in turkey breast.....I'm watching how you do that one !!!!!

[Chasing_smoke]

Damn that's a good looking cook!!