I'm relatively new to smoking as I got my first smoker this summer (MES 30) and have done quite a few smokes since. I've never done a turkey breast in one and tomorrow is the big day. Last year I fried a turkey breast a couple weeks in advance to practice and this year the schedule just didn't allow for it. So, give me some quick pro tips if you can help me out. I plan to fry one in my fryer and then smoke the second one in the MES30. Both are about 7.5lbs and bone-in & are in the fridge for a couple of days now thawing out. I just double checked and they still feel pretty solid so that may be our first hurdle to clear. I should have taken them out of the freezer sooner but my time mucheen is all out of beer cans and banana peels.
Do I need to brine them? I see a lot of people doing that but I wasn't planning to brine. I was just going to hit the turkey with some of the yellow mustard & dry rub I use for my pulled pork and probably smoke w/applewood chips. Is there a reason this wouldn't work? What should my smoker temp be? I think I saw someone said 275deg. What should my target cook temp be? I think I read 160deg is what you want for turkey but could use some input here as these are turkey breasts so I would imagine they don't necessarily need to be cooked as warm as a full turkey. About how long should this take overall?
Any tips on the fried one? I think last year I just tossed it on the fryer but maybe get a little more creative with it this year? Do some sort of breading or seasoning or something?
Lastly, should I try to get this done before we eat (noon) so that it can rest like the Boston Butts I smoke?
I'm about to run some errands so if there's something I need to stop by the sore and grab I can do that as well.
Thanks for the help!