Well, I thought we were going to get snowed in today here in Bucks County, PA. When to the grocery store after work on Thursday, i decided to browse the meat section to find something to smoke. I was fortunate to find already thawed minimally processed Turkey breasts, and on sale! I have done many turkeys since I started smoking about 5 years ago. This was my second in my new MES30. The first turned out OK, but I wasn't thrilled with the results. I was smoking 6 turkey legs and a few wings at the same time, so I think it just didn't get as much attention as it deserves and it showed in the results. I was excited to give it another whirl and the results were great. Brined overnight, rinsed/dried/rested for about an hour. Rubbed with a wet rub and then smoked in 50/50 Apple and Maple chips. The brine I am constantly tweaking as I haven't found the perfect one yet. I am sold on the wet rub which i found here: http://agoodappetite.blogspot.com/2009/05/smoked-turkey-breast.html I have used it on every turkey I have made and have not altered it one bit; LOTS of great flavors. I like the outside of my turkey salty, so i do not mind. If you are sensitive to salt, you may want to cut it in half to start. Getting ready for a nap... Rinsed, Dried, Rested and Rubbed This is the first time I tried breast side down, until it reached about 120, then I flipped. Final results... The rib cage was split when I opened the package. (never seen that before...) But it made carving a lot easier as the two pieces split without much effort. Sorry I didn't get a sliced picture or have any great presentation. It didn't last long enough. I think my wife and 3 year old liked it... As you can imagine, being cooped with with a 3 year old (and a 7 month old) on a blistery cold day can lead to a few toddler tantrums...My 3 year old won me back by saying "Daddy, I really like the brine." and then ate 3 helpings of turkey. And as i write this, just asked for a 4th helping as a "snack". Made my day. Anyways, wanted to share. Happy Smoking!