I smoked my first turkey breast in my new Smokette today, and it turned out perfect. I brined it overnight in a gallon of water with 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup soy sauce, a couple of bay leaves, some thyme, and about a cup of white wine. After brining overnight, I rinsed it off and seasoned it with Emerils Essence. I put it in at 1 p.m. at 225 with 2 5/8 oz. hickory. I used a Polder through the vent and let it go until it hit exactly 161 degrees. It was ready at about 7:15 p.m. I let it rest for about 15 minutes, then my wife and I went at it. We both really enjoyed it, and I've already been munching a little bit on the left overs. It was one of the juiciest turkey breasts I've ever had.
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