Turkey breast went on about 1:45 this afternoon at 225 degrees - I'm really trying to nail the rub on this. I started with a 1:1 salt to pepper; then bumped it to 1:2 salt to pepper. For the first two attempts, I was out of course ground and made the mistake of using table pepper. Too fine of a grind, and really overpowered any other flavor there...good, but too much pepper. So I stepped it back to 1:1, using course ground. I'll tweak from here, depending on the results.
Got back from taking the oldest to the Dr. (Huge benefit of the pellet pooper), spatchcocked the chicken, slathered with a little Duke's Mayo, then hit it with a heavy dose of Clucker Dust, cranked the heat up on the Camp Chef to 275.
Should last us the rest of the week when it finishes up. Hopefully it tastes good!
