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 had contingency plans for Thanksgiving if the weather did not cooperate (it did) and had a thawed turkey breast we needed to cook. Used Aaron Franklin’s method. 26†kettle, SnS, KBB, pecan chunks, 7lb breast with no pre-injection.
Overall results were good. Nice color, great moisture, sliced nicely. Was disappointed with the smoke. I think I will use a stronger wood next time. For whatever reason it didn’t take the pecan as well as some other things I’ve smoked. The smoke was also uneven. A couple of bites were over smoked.
Made turkey Manhattans for dinner. Saved half the leftovers for sandwiches. Chopped and froze the other half for tacos or chili.
Overall, good meal. Will have to fix the smoke next time.
