I've pulled my 6.5 lb bone in turkey breast from a five hour brine, using the Slaughterhouse brine recipe. I've dried it off, and I'm going to rub it with oil and then season with a storebought rub. I'll keep it in the fridge overnight, and I'm going to smoke it tomorrow in my MES 40.
2 questions: Should I cover it in the fridge overnight, or leave it uncovered? I've seen both in the forums. What's the consensus?
Also, should I put it in the smoker breast side up, or breast side down? I would think breast down, but many posts I've read say breast side up.
Any other ideas/suggestions from you pros?