The wife just bought a bunch of 3 lb boneless turkey breast at the local "Shopping Cart" for $3.99 each. I have thawed 2 of them and was going to throw them on the U.D.S. Tomorrow. I am still quite wet behind the ears at smokin meats. I've smoked Beef, Pork and Fish but never Fowl. My question is: Should I brine the Turkey breasts? or should I just inject and wrap in Bacon?