Sunday, April 19, 2015

Turkey Breast on the Cobb Grill

I prepped the turkey breast by injecting it with Shake’s Honey Brine and then I put it into a large zip-lock bag and poured a bottle of Wishbone salad dressing over the meat. I then placed the bag into the fridge for an overnight stay. This gives me both a brine and marinade at the same time during this overnight period. 

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The next morning, I took the turkey breast out of the bag and then added a medium dose of SGH rub to the meat and it was ready for the fire. 

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I set the Cobb Grill up with some of that great Ozark Oak lump charcoal and lit it off. As soon as my fire was ready, I added a big foil pack of wild cherry wood chips right on top of the charcoal. 

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Placed the turkey breast on the grill and due to the height of the meat, I had to add the 3-1/2” extension on top of the base. I then added the lid and got the cook started. 

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Nice morning with a temp of about 33 degrees at the start of the cook. With the cooler weather and the lump charcoal, I was getting temperatures between 220 to about 280 degrees which should be fine for this cook. I did have to add more charcoal once.

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After my rub set up, I started mopping the turkey breast with the “Roadside Chicken Mop” about every 20 minutes until it was done.

I pulled the turkey breast off the cooker when the internal reached about 160 degrees and then covered it in foil for about 30 minutes. The cook took about 3-1/2 hours. 

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Took my foil cover off and found one very juicy looking turkey breast! 

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I cut the bone out and then sliced up the meat. 

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Came out well with a good flavor and the meat was very moist.

Gotta love a Cobb Grill.

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