I will be soming a turkey breast tomorrow. I will be doing a brined turkey breast at 275 in a CS 025. I am not clear as to whether I should preheat the smoker to 275 before adding the turkey breast or place the turkey breast in a cold smoker (All other cooks I have started with a cold smoker.) What is the best procedure?
Also, is 10 hours brining for a 6 pound turkey breast about right?? I have looked at Turkey 101; nevertheless, inan earlier posting for an 8.5 lb turkey breast, SmokinOkie suggested 24 hours. http://forum.cookshack.com/eve...1001264/m/6752996896
Thanks in advance for the help. This is best best hands-on forum (Cookshack)I have ever come across!
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