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So after my boneless trial run http://www.smokingmeatforums.com/t/237235/boneless-turkey-breast-in-mes

 

I'm going bone in for Tday (ok MY Tday on saturday). I plan on brineing like mentioned in that message, and letting air dry, then the mild rub & smoke.

 

I've got a MES so can't go to high, planning on 225 again, approx how long for a 5.5#?

 

I think I'll be using cherry dust in my Amazin thingy, not sure if I wanna mix in something else or not.

 

I saw one post say it was like 5.5-6 hrs, and another was only like 3-4hrs, hoping to nail it down better to match serving time of other foods & traditional bird in oven (wifey wants both?!)

 

Any other hints/tips suggestions?

 

It's probably going to be cold out too, supposed to be 32ish all day, so can't remember how well my MES keeps up with the cold.