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smoking turkey breast

post #1 of 2
Thread Starter 

Has anyone out there smoked just a turkey breast?  Did you brine it and use a rub on it?  How long did it take?  I'm doing this for Mother's Day and will be in deep doo-doo if I don't get it right.

Thanks for any help


post #2 of 2

Steve, morning....   Brining would be good to help keep it moist.... seasong the brine would add flavor.... and you could always wrap it in bacon for added fat and flavor.....  Breast is a pretty dry cut of meat and could use some help in that area..... 

To reduce the chance of "growing pathogens" smoke at temps above 225 deg F..... Probably closer to 300 to crisp the bacon.... 


Here are some ideas.... I used the search bar at the top to locate these....



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