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You are probably just as tired of turkey as I am. However; had a problem. No room in the freezer and my friend has managed to harvest 3 doe and 1 buck in SC so far this year and I had to make some room for the venison.
Took a 7 pound bone-in turkey breast, pierced many little holes and brined using Old Bay for the salt/seasoning. 48 hours in frig, washed and then left uncovered overnight in frig to dry out.
Seasoned with Kona Koffee Rub and a rub from Costa Rica a friend of mine brings back, little cumin, tumerick and only the store keeper knows what.
Indirect small BGE 300F for 1 1/2 hours. Carambola wood (star fruit) for light smoke. Rested 30 minutes. EGGCELLENT and very moist. The dark skin is due to the Kona Rub.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.