Just bought a boned-in turkey breast to do tomorrow and I am trying to decide whether to brine it or not. My wife would rather not brine it because she says it will be too salty (any comments?).
Also, last time I smoked a breast I remember that it was very moist but it had a paste-like consistency (it turned into mush in my mouth). I do like moist breasts but I would still like to have some texture. Did I over cook it?