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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-01-2007, 01:36 PM
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is one Smokin' Farker
Join Date: 12-29-06
Location: Northeast, GA
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turkey breast, brined/rotisserie
I prefer to use Honeysuckly White brand boneless turkey breast. I brine them for at least overnight in a simble brine solution of water/salt/brown sugar and sometimes I'll add maple syrup if I have some. Before I put it on the cooker, I pour some veggie oil over the bird and sprinkle on some seasoning.
One of the following was done on the rotisserie on my gas grill over briquettes with a water pan and a pack of smoke pellets. The other was done in my Showtime Rotisserie.   I can't wait to do one of these smoked on my BGE in a few weeks. When I eventually add charcoal grill, I'll try it on a rotisserie over coals. |
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