I smoked a 6.5 lb turkey breast for thanksgiving. I am new to all of this but wanted to try brining the Turkey Breast as it was suppose to be more moist. IT WASN'T !. I mixed up 1 1/2 Gallon of cold water and added 1 1/2 cup kosher salt stirring until the salt was dissolved. I put the water in an 18 qt. ice chest,added the turkey and topped it with a brick to keep from floating. I left it in the brine for 9 hours. The next morning I set my electric 30" Masterbuilt on 225 degrees. I rubbed Hellmans mayo over the breast, sprinkled 1 1/2 T Kosher salt and 1 1/2 T coarse black pepper over the bird. I stuffed the cavity with onion quarters. I fixed up a mop mixture of 4 T of butter and 1/2 cup apple juice and sprayed it 2 times. I cooked it to 165 degrees, took it out of the smoker. While it was resting the temp went up another 10 degrees. The breast wasn't as moist as it should have been. WHAT DID I DO WRONG?
QUESTION # 2: If the temp goes up another 10 degrees, should I smoke to 155 degrees, regardless of what I am cooking or smoking. I have a meat probe that I bought from Kohls put out by the food network, but seems to be about right with my digital thermometer.
I know this is long, but hope someone can answer my questions.