I put a Butterball Turkey Breast on the BGE yesterday, and gave it the smoky treatment.
ALL I did to it beforehand, besides thaw it out, was to sprinkle it with some Penzey's Bicentennial Rub.
http://www.penzeys.com/cgi-bin/penze...entennial.html
I put it on the EGG in a little porcelain baking pan that I found stuffed up in the cabinet that hadn't been used in ages. When the breast got to about 165°, I tented it with some foil.
Then I screwed-up and sat down in my recliner for just a minute. Woke up about an hour later and it was right at 200°! I thought, it was overdone and ruined. Not the case at all! We had it last night, as the big fambly Thanksgiving get together is over at my Mom's today.
Turned out to be really good. That Bicentennial Rub worked its way throughout the breast and every bite had just a hint of smoke and spice.
I'll be doing this again sometime soon. Can't wait to try it with a roasting hen too!
I need to TRY getting away from pork anyway......at least that's what my doc says.