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.