I have seen mostly posts on smoking a whole Turkey. However, for this Thanksgiving I have one person bringing a whole fried turkey, I planned on also smoking a turkey.
Majority of guests prefer just the breast meat, so I have no need for legs, wings, or a 'stunning looking' traditional looking turkey.
With that said...what is the consensus\techniques regarding smoking the turkey breasts only?
I plan to inject and brine first.
Will likely just buy the breast meat - if I can find it locally - vs butchering a whole Turkey prior.
Use skin to protect the meat?
Wrap in bacon?