I am new to this forum, but not totally new to smoking. I have an upright brinkman charcoal type smoker and have had great success with brisket, ribs and wings. I am taking my first stab at turkey breasts tomorrow. I have family coming for lunch Saturday and thought I would get the birds done ahead.
I have looked at several recipes and the link to Smoking Meat.com with Jeff Phillips and feel I am ready. Pland to brine the birds overnight and smoke tomorrow afternoon.
Does anyone have any last minute advice?
Thanks and BTW, this is a very helpful forum...