I recently have started smoking, my equipment is an electric Brinkmann. I wanted to do something special for Mother's day, so I decided to try smoking two turkey breasts. They actually turned out very well, juicy and tasty.
I started with two 5.5 lb breasts and brined them overnight.
Brine Recipe:
1/2 gallon Apple Juice
1/2 gallon water
3/4 cup coarse Kosher salt
1/2 brown sugar
4 cloves garlic crushed
4 Bay leaves
1/4 cup Black peppercorns
2 sprigs Rosemary
Bring Apple Juice, water, salt and sugar up to heat to dissolve salt and sugar. Remove from heat and add rest of ingredients. Let cool to room temperature. First, loosen skin away from meat using your fingers, then pour brine over breasts in large container, I used the top of a cake holder which worked well, use cold water to fill up to cover breasts.
Next day, I removed turkey and rinsed with cold water and pat dry. Rub with your favorite dry rub over the whole breast as well was under skin.
Prepare a mixture of 1 cup vegetable oil, 1/2 cup apple cider vinegar, your favorite seasoning and a clove of crushed garlic. Baste your turkeys with this mixture every 45 mins to 1 hr.
I used Hickory chunks which I soaked in water for 1 hour.
My temperature was consistent @ 230 degrees and it will take about 3-3.5 hours.
Enjoy.
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