I won a turkey breast at my local supermarket so decided to put it in Flo's belly for smoking. Here's how I smoke a turkey breast, step-by-step:
I don't go crazy with season/rubs. I don't want to over take the natural flavor of the meat; therefore, my simple seasoning is: Kosher Salt; Garlic Powder & Onion Powder (and a glass of Merlot for me). Most turkey's are pre-brined so I don't brine a pre-prined bird. Just clean it up and lightly season it.
Now to get ol' Flo prepared. I had a lot of good charcoal left in her from my last smoke so I re-used it. I added in 4 small pieces of Apple wood.
Got my chimney near filled with new charcoal. I learned a trick for the chimney. I heat it on my gas grill. In no time, I got the chimney nice and hot.
Then dump the hot coals into Flo and let the magic begin.
After the coals get to the ideal temp, I put the turkey breast into Flo's big ol' fat belly. Then insert my ET-732. For me, the ideal IT is 170*.
Low & Slow doesn't work for poultry. The ideal cooking temperature for poultry is about 325*
After a couple of hours, here's what the breast looks like:
And here's the money shot. When I carved it, the juices flowed out heavily.
Thanks for looking!