Brined a 6# bone in turkey breast from the turkey farm overnight. Brine: buttermilk cold water brown sugar Tony C's creole seasoning hot sauce garlic powder. Ive been rotating, and massaging the turkey breast while it is brining. It will come out of the ziplock in about an hour, get a rinse, and then a little bit of my basic rub added. Smoking it on the GOSM around 260 degrees. using the gas, lump, hickory, and either cherry or apple wood. Also doing alot of non-smoked items today(full stuffed bird in the oven, sweet pickle and horseradish deviled eggs, boiled peel and eat shrimp, mahed potatoes, brussel sprouts sauteed in bacon fat, and an apple pie I made last night(crust from scratch using lard). Should be a fest for 3 adults and 1 toddler pics downloading now, Ill post some of the brined breast before it goes on the smoker.