Finally pulled em out of the deep freeze to smoke.
Brined the turkey breasts in Slaughterhouse Poultry Brine for about 14 hours.
Out of brine, rinsed, patted dry, coated with Jeff's Rub.
Threw on a fattie bacon weave then coated the outside with Jeff's Rub and into the fridge overnight.
Set up the WSM for a 225 deg F smoke with Cherry & Pecan chunks;
Got the WSM up to 225 deg F and put the turkey on.
Terra Cotta Saucer in water pan with no water to start.
Had to add water part way into smoke to keep temp down.
Here's a shot at 1 hour into the smoke;
Here they are at IT of 160 deg F;
Removed them from the WSM, foil wrapped, and rested for an hour.
Here's one of the breasts sliced with the bacon wrap still on;
Here's the same breast with the bacon removed;
Breast meat was moist and flavorful.
Meat was a little dense with slightly more pull than I would have liked.
All in all pretty well satisfied!
Thanks for looking!