Smoking Whole Turkey Breast on Big Green Egg-Methods?

I do this every thanksgiving.

Brine in a solution of 1 cup salt, 1 cup brown sugar, peppercorns, garlic and onions for 12 hrs.

Pat dry and coat with olive oil, salt and pepper.

Cut up a few stalks of celery and onion and some garlic cloves and put in the cavity.

Smoke on the egg at 325 for 3-4 hrs depending on the bird size. It cook slightly faster due to the brining. I use a digital thermometer until the deep meat reaches 165.

I've done this 5 years in a row with perfect results every time.

I just realized you where smoking whole breast and not the whole turkey. Most of the steps should be the same including the cooking temp.

The brine help the meat stay tender and moist, especially breast meat so cooking just the breast should work fine here.

Not sure about cooking time but the temp should still be the same.

i do a slow bbq method on my webber.push coals to one side,turkey bone side down on other.use plenty of PECAN, i use both chunks and chips.cooks med. slow and i get rave reviews it's so good. last year sent my bbq turkey to my daughters hospital for xmas party, now i have half a dozen rn's trying to PAY me to cook for them!

What temp are you smoking at? I tried doing one last year (whole turkey) at normal 225-250, and the skin was disgusting and rubbery. I did another one at 325, which was infinitely better.

Thanks for the info. Probably doing it tomorrow. One more question...putting sugar in the brine. Does that make the meat sweet? I'm not too anxious for a sweet flavor on this.

I may throw a rack of baby backs on with the breast or after. Can I use the same temp.

Martini, I don't know if I have the plate thing. I've got several accessories I haven't used or even looked at. Will season the ribs with Bodacious seasoning.

what is Bodacious seasoning?

Baby backs should be cooked 250 or below.

The brown sugar doesn't make the meat sweet like a sugar rub would do.

I smoked a turkey breast at 325 using just a few hickory chips that was terrible. The meat absorbed way too much smoke flavor.

I don't think you need too much wood. I've overpowered ribs and chicken before some years ago with too much wood. I do like a good bit of the smoked flavor, though.

I find I get enough flavor just from the lump charcoal without wood.

The platesetter to me just keeps the bottom from being burned. I'm still learning.