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Old 03-08-2015, 08:37 PM   #1
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Cobb Grill / Turkey Breast

I prepped the turkey breast by injecting it with Shake’s Honey Brine and then I put it into a large zip-lock bag and poured a bottle of Wishbone salad dressing over the meat. I then placed the bag into the fridge for an overnight stay. This gives me both a brine and marinade at the same time during this overnight period.



The next morning, I took the turkey breast out of the bag and then added a medium dose of SGH rub to the meat and it was ready for the fire.



I set the Cobb Grill up with some of that great Ozark Oak lump charcoal and lit it off. As soon as my fire was ready, I added a big foil pack of wild cherry wood chips right on top of the charcoal.



Placed the turkey breast on the grill and due to the height of the meat, I had to add the 3-1/2” extension on top of the base. I then added the lid and got the cook started.



Nice morning with a temp of about 33 degrees at the start of the cook. With the cooler weather and the lump charcoal, I was getting temperatures between 220 to about 280 degrees which should be fine for this cook. I did have to add more charcoal once.



After my rub set up, I started mopping the turkey breast with the “Roadside Chicken Mop” about every 20 minutes until it was done.

I pulled the turkey breast off the cooker when the internal reached about 160 degrees and then covered it in foil for about 30 minutes. The cook took about 3-1/2 hours.



Took my foil cover off and found one very juicy looking turkey breast!





I cut the bone out and then sliced up the meat.





Came out well with a good flavor and the meat was very moist.

Gotta love a Cobb Grill.
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Old 03-08-2015, 09:16 PM   #2
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Dave you always rock that Cobb grill, looks delicious.
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Old 03-11-2015, 12:45 AM   #3
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Wow...that looks so moist and killer!
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Old 03-11-2015, 05:14 AM   #4
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Lookin pretty good there Dave.
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Old 03-11-2015, 11:10 PM   #5
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excellent looking bird!!! I'm craving a turkey sandwich now!!!
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Old 12-01-2019, 05:17 PM   #6
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I realize this is an old thread but I've been looking to buy a turkey breast for the smoker and I'm having a difficult time finding one. Guess there was a big run on anything turkey leading up to Thanksgiving.

The OP's results certainly look tasty. I hope ours turns out equally succulent when we finally get our hands on a turkey breast.

I'd like to buy a boneless turkey breast in the flat form (not rolled or otherwise bundled or "netted").
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