tre77inpc
Well-known member
- Joined
- May 3, 2013
- Location
- Tallahassee
Nothing special here, just thought I would smoke a 7 lb turkey breast on my OTS. For this cook I am using Stubbs charcoal and Stubbs chicken rub. For the snake, I stacked charcoal 2 wide and 2 high that wrapped around about half of the grill, with three chunks of pecan wood on top. I read a post where someone removed the skin and just seasoned the turkey breast, so I thought I would try it. Here are some pics:
Here's the bird all seasoned up
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The snake
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Just put the bird on
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About an hour into it
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Two hours in
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IT just hit 160, ready to come off
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Sliced up after a 30 minute rest
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Let's eat
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Overall, the bird was excellent. It was very juicy. I think for the next cook I will leave the skin on and just season under the skin. I liked the Stubbs charcoal, it didn't seem to create as much ash as KB. I didn't take a pic of the snake at the end but it only burned about half of the snake in two and a half hours. Anyway, I've got some good leftover meat for sandwiches. Thanks for looking.
Here's the bird all seasoned up
The snake
Just put the bird on
About an hour into it
Two hours in
IT just hit 160, ready to come off
Sliced up after a 30 minute rest
Let's eat
Overall, the bird was excellent. It was very juicy. I think for the next cook I will leave the skin on and just season under the skin. I liked the Stubbs charcoal, it didn't seem to create as much ash as KB. I didn't take a pic of the snake at the end but it only burned about half of the snake in two and a half hours. Anyway, I've got some good leftover meat for sandwiches. Thanks for looking.
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