Tips for newbie

Look around the other forums.

Ribdog just ran a full load of breasts,as gifts.

Tom-Fl

dan,
here is the way i do them just to give you an idea.
i melt butter and use an old morton style meat injector to pump them and then put them back in the reefer.
for pellets i use bbqer's delight pecan pellets (mix i think is 2/3rds oak and 1/3rds pecan)
i put the turkey in cold and set the fec to smoke.
i leave it on smoke setting for 4 hours and then bump to the 275 setting.
when the internal hits 155 (i use a cheap old taylor remote thermo. they cost about 17 bucks at target) or thereabouts i take them out and hit them with a drizzle of honey and maple syrup mixed 50/50 and just let them sit for about 30 mins and then carve..
hope it gives you some ideas.
and by the way glad you are here on the forum and merry christmas to you
jack

This is all you need.
http://www.cookshack.com/barbeque_guide/101/Brining101.htm

You already have many good recommendations. For my own part, I use a honey brine recipe from a gentleman by the name of Shake. Hi website is:
http://www.thebbqshack.com

I brine the breasts for 24 hours. After brining, I rub them down with olive oil and put Bonsesmoker's rub on the inside of the cavity on the breast. BTW, I cook bone-in breasts based on the crazy idea that they taste better with the bones-in.

Once the rub is on the bird, I put them in stockingnettes that have been soaked in white vinegar. I then put the breasts in the FEC at 240 with hickory pellets and let them cook until an internal temp of 160*. Since the breasts have been brined, they are a little forgiving on the pull temp. Have pulled them as high as 165 and they have been fine.

Hope this helps. Let us know what other help you might need.


I then

Thanks everyone for the help. I'm going to take a stab at brining and see where it takes me.

I'll post a result later this week.

Thanks again and Merry Christmas.

Dan

Shake's recipe is on the Brining page FF posted, as well as a few others.

For turkey, I highly recommend J Appledog's from the Turkey 101 page. Did this and the fresh ginger really helps the taste.

Honestly, I think it'd be pretty hard to mess up a turkey breast on an FE. I'd brine it, season it with my favorite rub (but for gen'l public, it be hard to beat Tony's) and smoke it til it's done. I did a pile of whole smoked turkeys last year and seasoned all of them with Tony Chachere's.