Once again my wife asked me to do a turkey breast for her work Thanksgiving party (which is tomorrow - Friday). 9.5 lb fresh turkey breast. Brined for 36 hours in a simple brine (kosher salt, sugar, black pepper and a sliced up sweet onion. Applied a light layer of Cookshack spicy chicken rub about 3 hours before smoking (under the skin of course). Put a layer of butter soaked cheesecloth over the top. For wood I used 1 piece of hickory and 1 piece of cherry wood (probably about 3 oz total). I have a SM020 smoker. Set the temp for 250 - it did finally reach that temp after about 2 hours. It took about 2 hours and 45 minutes to get to 160 degrees. Removed from smoker, foiled for about 1 hour and then sliced. Frickin' delicious! Unfortunately my wife only allowed me to sample 1 piece because she needs all of the turkey for her party tomorrow. This was probably the juiciest turkey breast I have smoked yet and the smoke flavor was just right - not overpowering. Gonna do a couple more breasts for the family thanksgiving dinner. I LOVE THIS SMOKER!! Thanks once again to SmokinOkie for all of the tips.
Original Post