It’s been many years since I’ve posted here. Are instructions (a link) posted that explain the new navigation?
I know Smokin Oakie retired, but I hope that his wisdom is still available.
My immediate question. How long should I smoke (per pound) a brined turkey breast? I am shooting for super juicy. Unless I learn better, plans are to smoke with apple wood until the internal temp hits 155F, then wrap in foil to reach the desired 160-165F.