I smoked a double turkey breast, bone in yesterday for dinner. Smoked it for a couple hours till it hit 165* then threw it on the grill to crisp up the skin a little. I placed the breast in the middle of the grill with both side burners on. Inserted the maverick probe and went in to watch the news.
Lost track of things but the Maverick showed 165*. Then I realized it was at 165* for too long. Damn. The Maverick lost its signal. First time in a dozen uses. Guess the Maverick transmitter was too close to the stainless steel grill top. I ran outside, threw open the lid, and saw the skin was crispy alright. Some of it even totally burned off.
Oh, oh. Guess I ruined dinner. Not so. Thank goodness for Smokin's Simple Brine Number 3. The meat was tender, moist, delicious. My wife and daughter told me the turkey was great. Smokin says the brine gives us room for error. I guess so. Never figured it offered this much tolerance. But glad it does.
Tried my first brine last Thanksgiving with limited success. I've done it a half dozen times since joining this forum with great success following Smokin's directions. For those that haven't, I recommend giving brine a try. You won't go dry again.
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