Boneless turkey breast

[Harvard75]

Got back on the PBC horse today, after letting my lovely pork butt crash into the coals last week.

Two 4 lb boneless turkey breasts. Weber briquettes. Lit the starter coals and dumped them in. Left the top off for about 20 minutes. Everything got good and hot. Put the meat in (on the grate!!) and a couple chunks of apple wood. Temp started about 370, then trended down smoothly to about 325. Kept the rebars in to keep the temp under control. The meat went from 65 to 160 in about 3 hours. Pulled it out, short rest, sliced and enjoyed. Redemption.

Can I just say how much I love the PBC. It performs as advertised, is simple, reliable and fun to use. Not every day can you say that you got more than 100% value from a product.

[jgreen]

Nice! Gotta do that this summer. I love turkey.

[PappyBBQ]

I love turkey too. But finding turkey breasts that haven't been pumped full of brine is tough.

[Frozen Smoke]

I think turkey breast were one of the first things I started to smoke regularly. Easy to do and always a crowd pleaser.
Yours looks great!
I don't have PBC nor have I ever seen one but it seems this subject of stuff falling into the coals has come up more than once. Can't some L brackets be mounted on the inside of the barrel just above the coals and a grill rack set on it to prevent food from falling into the coals and being ruined? Just thinking out loud.

[Harvard75]

That's a pretty good suggestion, Mr. Smoke. Maybe I could rig something like that up...but then again, maybe one of the rewarding challenges of the PBC is to keep your meal out of the ashes as is by the sheer genius of your cooking technique. Yeah, that's the ticket.