Smoked a turkey breast today, this was the first time I have tried doing a turkey breast. I was a 6.5 lb breast and I think that's about the perfect size for smoking. I let it brine for about 8 hours, then dry a dry rub of mine, wrapped it and stuck it in the fridge for about 3 hrs. Got my smoker ready with Mesquite and Hickory chunks, slow smoked it at 230* until the internal temp was 163*, about 7 hrs. Pulled it off, wrapped it in foil and towels, then popped it into the cooler for an hour.
Man did it come out great, if you guys that like to smoke haven't tried one, I recommend it. I didn't take any pics, I just forgot but it looked as good as it tasted. I also very highly recommend the BBQ Guru's CyberQ WiFI. I have been using it all summer and it makes smoking a real pleasure, instead of such a chore. No more sleepless nights trying to keep the smoker temps correct, on long 12+ hr cook jobs.
Earl
Man did it come out great, if you guys that like to smoke haven't tried one, I recommend it. I didn't take any pics, I just forgot but it looked as good as it tasted. I also very highly recommend the BBQ Guru's CyberQ WiFI. I have been using it all summer and it makes smoking a real pleasure, instead of such a chore. No more sleepless nights trying to keep the smoker temps correct, on long 12+ hr cook jobs.
Earl