For Mothers day I decided to do the wife's favorite. Turkey breast. I made a simple brine of kosher salt, brown sugar, and some poultry seasoning. After cooling the brine down I put in two nice boneless turkey breasts that I picked up at our local Maine Source store. They soaked in the brine from about 9:00 Saturday evening till around 7:00 Sunday morning. I fired up the smoker around 6:45 Sunday morning. While I was waiting for it to get up to temp I rinsed off the breasts and rubbed a light coating of plain old poultry seasoning all over them, top and bottom.
In the smoker and ready to go.
As soon as they were in the smoker, I added a couple of cups of Jack Daniels chips that I had rolled up in foil in the shape of a small log. Smoking lasted for about 1 1/2 hours. At that point I took the breasts off the rack an put them into the drip pan to prevent them from drying out while they finished cooking.
About 5 hours later, out they came and into the cooler for the trip down to the mother-in-laws for Mothers Day dinner. We ate all but about 1 pound of the larger breast. the smaller one came home with us for sandwiches.
This is the second breast all sliced up for sandwiches. You can just make out the center area about 1 inch thick where there is no smoke ring.
Just waiting for enough room to be able to eat a fresh smoked turkey sammy.