First Turkey Breast

When I was doing some research on my first whole turkey, I ran across this thread that may help just a little. turkey breasts

Yes, I would brine for 24 hours.

Cheese cloth doesn't have to be thick, just enough to block the smoke from making it black. I usually only use 1 or 2 layers at most.

OK. D-day. Brined for 20 hours. Separated the skin from the meat and applied a thin coating of Cookshacks spicy chicken rub. Breast is sitting in the refrigerator now. Will put it into the smoker during halftime of the Bears game with a butter soaked cheesecloth. I'll let you all know how it turns out. Thanks for your help Cal and Okie!!

Gotta say, your not the only one that is practicing this weekend on a turkey. Hope it turns out great for you and as Smokin' reminds us,"keep good notes".

OK - final results! I set my CS020 at 275 degrees - it took about an hour and a half but it did reach this temp. Smoked this turkey breast for 2 hours and 45 minutes (almost exactly 20 minutes per pound as stated in Turkey 101) with a small piece of hickory and a small piece of apple. My wife says it's "excellent", and I agree. Moist and flavorful - smokey but not overpowering. I guess this means I get to do 2 12 pound turkey breasts for her work party in a couple of weeks as well as a 10 pounder for our family (along with a 18 pound turkey prepared by my wife in the "traditional"manner). A success!! thanks all