I am planning on smoking my first turkey breast this weekend. I have a 3# butterball boneless breast. Should I brine it? Anything I whould watch out for?

Thanks,
Chris

Hi kykiller,

If I were you, I'd read Smokin's 101s on smoked turkey and on brining.

Most butterballs are "solution added" already and brining isnt reccomended.

If what you have isnt already pumped up then go with Smokin's "holiday brine"

Are butterballs okay to smoke or is it better to get something fresh, without the solution? I got the butterball because I couldn't find anything else. Should I just rub and smoke?

kykiller,
i have smoked the 4 3/4 pounders with great success. do not brine them. set your smoker to 225f and let it go until you hit an internal of 165. take it out and let it rest. for rub on these i have been using homebbq.com sweet orange habanero. for smoke in the sm150 i have been using either the pecan pellets from my fec (66% oak and 33% pecan) or the orange flavor pellets from bbqrsdelight.com
figure right at 30 mins per pound once the electric hits temp.
hope it helps. everything i know about them i learned from zeb here on the forum he is making a small fortune with them up in north carolina using an sm260
jack