Butterball Turkey breast. Apple/cherry wood... Masterbuilt pro smoker chugging away @ 250 roughly 6 hours IT 160
Meat tender and juicy but skin like leather.... I have made a dozen or more turkeys (whole and bone in breast) each one was delicious, but all of them have had skins of leather.
Brisket? not THAT I have down pat.... ditto for ribs,eye rounds and thick center cut pork chops...
I've tried slathering the skin with butter before adding seasons... olive oil... I just don't know.
NOT complaining mind you, as the meat is perfect.... I'd just like a little more of bot the seasoning and the smoke in the meat