I acquired another large family for TD dinner,unplanned for and late Wed. night.
I had already brined ,cooked, and Foodsavered a 15 lb. bird on Sunday evening to have out of the way.
I went to the market early Thurs. morning,picked out a fresh 8 lb. breast and had the butcher halve it.
No time to brine,so I injected with apple juice,butter and Cajun seasoning.
Rubbed it all over with a couple of Tbsp. cajun rub,mixed in a cup of mayo.
Double wrapped each half in cheesecloth,soaked in vinegar.
I had to cook on the bottom rack,bone down, because I had a couple tri-tips on the middle rack and pork tenderloins on the top.
Cooked all @ 225�.
The split breasts were almost 160�internal in about 2.5 hrs.
I double foiled them and placed them in the cooler with the beef and pork,until time to carve.
When I unwrapped them juice was running all over the counter.
I did all the things I would normally avoid and they still came out great.
Maybe it is the cooker and not the cook.
