Well the breast came out awesome, nice and Juicy! Brined the breast 24 hrs in 1/2'd recipe using 2 qts of water from cookshack.com . The Brining makes the difference! .
Next; coated the breast in maple syrup, mayo then mustard. Topped off with Emeril's Essance and Tony Chachere's Creole seasoning let sit 1/2 hr.
Got some Hickory Chunks this time round, soaked and placed in bottom of cooker: ( note: during cooking the chunks caught on fire, had to spritz w/ water during cooking causing some ash to float around, next time will try the foil packet method.)
Put the remaining brine in water vessel with some apple, sage and additional water:
Added the Breast meat up:
Top layer added sauted mushrooms with peppers and onions for Omelet for tomorrows breakfast, Gotta fill up that smoker!
Cooked shrooms about 1-1/2 hrs, and Breast 3 hours at around 250
The Money Shot:
came out nice n juicy, great smoke flavor, can't wait for dinner! Smoked Turkey sandwiches Yum.