To all the Poultry-Smoking Pros out there:
I'd like to smoke turkey breat, and after all my online research, I'm really not clear on method.
End goal: slices of turkey lunchmeat, served cold for sandwiches, etc. Bark is not necessary...
Here's what I've got:
1. Brine for 6 hours to 5 days (how long again?? ... and is brining necessary? Also, do I need to cook the brine, or is mixing it together just fine?)
2. Rub with oil and then a dry rub
3. Smoke it until it reaches 160-165 F (sure this won't dry it out?) - how long is this, and at what temp?
Also, yes water pan or no water pan?
I'm using a Smokin-It #1 (electric smoker).