My 6-1/2 pound turkey breast was injected with 4oz on each side of the breast with Shake’s Honey brine and then it went into a one gallon Zip-Lock bag and I poured a full bottle of Wishbone Robusto salad dressing over the top and into the fridge for an overnight stay to allow it to both brine and marinate at the same time.
I turned it over a few times during this period and it came out ready for the cook.
Got it mounted into my rotisserie and then just turned the motor on and sprinkled on my rub as it turned and it was now ready to be carried out to the warmed up grill and start the cook.
I made up a couple of hickory chips foil packs and started the cook with one of these packets on top of my fire for smoke. I also had to use my balance weight to balance up the rotisserie for this cook.
The breast was mopped twice with the Roadside Chicken Sauce during the cook and the total time for the breast was about 2-1/4 hours to an internal of about 160 degrees.
Looked good coming off of the little cooker. I foiled it and let it rest about 45 minutes and then cut it up for serving.
Made a nice plate of meat.
Mommy wanted a Beef Manhattan for the first meal with this treat.
I turned it over a few times during this period and it came out ready for the cook.
Got it mounted into my rotisserie and then just turned the motor on and sprinkled on my rub as it turned and it was now ready to be carried out to the warmed up grill and start the cook.
I made up a couple of hickory chips foil packs and started the cook with one of these packets on top of my fire for smoke. I also had to use my balance weight to balance up the rotisserie for this cook.
The breast was mopped twice with the Roadside Chicken Sauce during the cook and the total time for the breast was about 2-1/4 hours to an internal of about 160 degrees.
Looked good coming off of the little cooker. I foiled it and let it rest about 45 minutes and then cut it up for serving.
Made a nice plate of meat.
Mommy wanted a Beef Manhattan for the first meal with this treat.
