Smoked this 8.5 lb turkey breast yesterday. I did not brine it because I thought that it was pre-brined in the package but the wife said it wasn't. Anywho, the wife used a store bought chicken rub and made up a mop: juice and zest of lemon & orange, cornstarch, chicken rub, butter, rosemary & kosher salt--food processed. I smoked it between 250 and 300 for 3.5 hours in a Brinkmann vertical two door model. Used Cowboy lump charcoal with hickory chunks. I also used soaked hickory chips. Let me tell you it turned out awesome. Probably the best tasting turkey I have ever tasted. I wish you could taste it through the pictures.
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