Hey guys, GratePlate From Chuck Rippel in VA: Here is a boneless Turkey Breast which I first brined on the Big Green Egg at about 2 hours into a low and slow cook.   The Maverick 2 probe wireless thermometer (a Grate TV featured gadget) is keeping track of temps.  Got about another hour before the meat gets to 165 after which I’ll foil wrap it and let the meat come up to 170 degrees. Good stuff !! Thanks for the Grate shows and tips !

Hey guys,

GratePlate From Chuck Rippel in VA:

Here is a boneless Turkey Breast which I first brined on the Big Green Egg at about 2 hours into a low and slow cook.   The Maverick 2 probe wireless thermometer (a Grate TV featured gadget) is keeping track of temps.  Got about another hour before the meat gets to 165 after which I’ll foil wrap it and let the meat come up to 170 degrees.

Good stuff !! Thanks for the Grate shows and tips !