I'm preparing to smoke some turkey breasts to be sliced and used as the main course in sammiches. I've smoked plenty of yard bird and it has turned out great using what I refer to as a standard poultry brine (salt, water, sugar, poultry spices, garlic, etc.). I plan to use this brine for one set of breasts and also want to try Jeff's cranberry brine on the other. I plan on using a simple pepper rub on one and a smokey apple rub on the cranberry-brined portion.
All this brings me to my question in regards to turkey for lunch meat - is there a true gain in taste/flavor to use a brine vs. a cure? I can't seem to find any discernible differences other than adding pink salt to the brine. Seems as though all recipes require an IT of 160 as well. Any thoughts for or against using a brine vs. a cure?