I did my first PBC turkey on Thanksgiving day, and it was really good. Then on Saturday, I did another one in the stickburner, using a combination of a little hickory to get the heat going and then apple and black cherry. The PBC turkey was good, but the other was great. I will go with the stickburner from now on, unless I need to take the show on the road again.
No pictures, so it must have been a figment of my imagination.
I did a whole 20 lb bird in stickburner, (1st try) dry brined, use S&G rub, injected breast with melted butter and corn oil. Cooked 3 hours in the 325 range. Tasted great-tossed the skin. It got to dark for my taste.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
We smoked an 8lb bone-in breast for Thanksgiving. Combined a Kenji recipe with some Amazing Ribs techniques. Wet brined for about 15 hours, herb butter rub, smoked with KBB and apple wood with gravy pan for about 2.5 hrs. Avg cooker temp was 335. Pulled at 155 IT and carved after some carry over. Excellent results--great color, crispy skin, moist, good flavor. The key is the IT. Watch it like a hawk and pull at 155. Hope your first breast cook was successful!
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