Just a quick note about my 1st turkey breast in the CS. Breast was an 8 lb bone-in Butterball. Did not brine. Last night applied CS Spicy Chicken rub under the skin then applied Canola oil and rub on the outside. Smoked for 4 hrs @ 225 degrees to an internal temp of 160. Wrapped in foil and coolered for about 20 minutes (wanted longer but everthing else was ready and folks were hungry). Used 2 chunks of apple wood but I can't tell you the weight - probably 3-4 oz.
Results - Superb. Good smoke flavor but not too much. Juicy, juicy meat. Yeah, the skin was rubbery as expected but no one asked to eat the skin anyway. We've been so used to dry, oven baked turkey that this was an especially pleasant change.
Thanks to all who have posted their turkey experiences here as, without this forum, I would not known where to begin. My family (all 14 of them) thank you as well. Not one complaint.
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