This will be my first smoke of poultry other than chicken wings. My wife always does a turkey and a separate turkey breast for Thanksgiving. This year she asked me to smoke the turkey breast. It will be skin on. My questions are:
What IT do I take it to? Like TLc said take it to 165°
Cook temp? I smoke my birds higher maybe 275°-300° or so
Time per pound? That all depends of many factors smoker, temp outside, and the bird itself and many other factors.
Leave skin on? Yes leave the skin on.
Brine? I always try and brine ing so go to Wiki and find Tip's Slaughter House Brine. Here's a link to it.
Inject: I personally don't I let the brine do it's magic.
Best flavor of wood? I like apple or cherry myself.
the whole time cooking? Yes n No I do it till I see the bird has gotten some really good color. I really don't like a heavy smokey flavor thats why I use a smooth wood like apple or cherry.
Any other help you can give me is appreciated. You'll be fine and don't worry about a thing we are always here to answer questions. Enjoy and don't forget the Q-view please that way our better halfs don't think we are nuts sitting here looking at food porn.