I bought a 8 lb. pre-cooked turkey breast (skinless & boneless) and want to add more smoke to it. I cut them in half to make to make two 4 lb. pieces instead of one big one. I feel this allows more smoke into the meat and also makes it easier to slice on my 10" slicer. My question is:
To what internal tempature do I need to get the turkey to while it is in the Cookshack? What temperature should I set the thermostat to on the Cookshack? And how long do you suppose I should leave it in the Cookshack?
I am currently using a Smokette but my commercial grade Cookshack 150 Super Smoker should be in tomorrow.