turkey breast lack smoke flavor

cbear,
here is how i solved the same problem.
switched pellets from trager to bbq'ers delight.
using a blend of 2 parts oak to 1 part cherry and 1 part pecan. by making this change my smoke temp is from 145 to 165 degrees.
i go 2 hours like you on the smoke setting and then i change to the 180 setting for the duration.
i pull my turkey when breast is around 155 and then just let it rest. duration times do vary a lot depending on brand and size but i think that it has something to do with wether the turkey has been pumped by the manufacturer.
hope this helps
jack

Thanks, Chef. These breasts were fresh and un-pumped. Thought starting them cold would help and that the two hours on smoke would impart more of a smoke flavor along with the hickory pellets. I'll get in touch with Candy Sue and give her pellets a try.
Do most of you baste turkey with oil or butter during the cook? I never have, but am wondering what you guys do.
Sure am surprised at how few pellets are used during a cook. I kept checking to see if I needed to add more. I did the hour cure burn at 350*, then cooked the turkey breasts yesterday with about 1/4 hopper. Very efficient!!
Thanks, CBear

This is something discovered accidentally last weekend cooking second batch of 8 turkeys. I didn't want to turn back to smoke and lose temp. I tossed a handful of pellets in the firepot. Smoked quite nicely for a good 10-15 minutes. Did it a couple of times and the turkeys looked plenty smokey. Got to be fast on the toss though!

the pellet burn rate shocked me too!!!! for comps i load my mix in 2 1/2 gallon zip lock bags they weigh around 5 pounds each. i have yet to go thru more than about 7 pounds in an 18 hour period.
as far as basting goes i dont as i think it dries the bird out but that is just me. i do rub it good though.
jack
ps. now that you are over the turkey hurdle time to try a brisket lol

hey candy,
thanks for that tossing idea!!!!
i just would have never thought to do that!!!
jack