RG 2.0
New member
As many of you already know, I am planning on a trip to Texas in May and in that trip I plan on hitting some Texas BBQ joints, Franklin's BBQ being one of them. He has a different way of doing turkey and I wanted to try it at home so I did as he instructs for the most part. I didn't buy a boneless breast, I bought a bone in breast and brined it for a few hours. He doesn't brine. I then took it out of the brine and rinsed it, patted it dry and pulled off the skin. He also goes skinless. I then cut the two breast halves off of the carcass and applied the rub he uses which is 2 parts coarse black pepper to one part kosher salt. I applied a generous amount and put it on the Traeger with apple pellets at 250°. I cooked them until they reached 140° and then wrapped them each in foil with a stick of butter and returned to the Traeger until it reached and IT of 160°. Sliced one of the breasts up and served with mashed potatoes, seasoned corn, green beans and parker house rolls. A little turkey gravy on the bird and taters.
