Boneless Turkey Breast questions

Dj Mishima said:

I know this is probably getting old, especially this time of year...

However, I've been searching many old threads about this and they have been kind of running together without anything sticking.

I just bought a couple of these Honeysuckle White Boneless Turkeys to smoke for Thanksgiving.  They have 15% solution.

I was wondering if I should bother brining since they have already been brined    Factory brine is pretty much just Salt...Adding your own brine will balance with the factories and Bring the Flavor of anything you add, Honey, Herbs and Spices,  in to the bird...Use 1/2- 1Cup Kosher Salt to 1 Gallon water plus anything you wish to flavor with...(from what I've gathered due to the 15% solution.)  Also, if I do brine(as I have never brined yet) do I rinse afterwards? Not Necessary

I'm also planning on doing a honey injection.  Should I do this pre or post-brine(if I am to brine at all?) If you Infuse the Honey with the other flavors you want...you can skip the Brine with this type of bird.  If you are adding Just honey then inject after brining.

Finally, if I brine, do I do so after the turkey has been thawed?YEP...

I'm also planning on doing a cranberry glaze.  Should I bother with a rub?If there is some secial flavor you want on the Skin, yes   Is so, do I rub right before smoking?YES...   Then glaze during the last hour or so of smoke?YES....

Any help will be much appreciated, and look forward to some more q-view! No Problem...Can't wait...JJ

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