I smoked a turkey breast (7 pounds) this weekend and I noted two issues. First, the meat was quite salty and it had a bit of an overbearing smoke flavor.
Here are the particulars:
1. I brined the turkey using the method in the newsletter 1 cup kosher salt, 3/4 cup dark brown sugar. Added orange slices, and a little poultry seasoning to the brine. This was all mixed in 1 gallon of water.
2. Brined for about 12 hours.
3. Next day, removed turkey from brine and rinsed very well with water.
4. Rubbed olive oil all over and sprinkle a little Mrs. Dash
5. Put orange, onion, apple slices inside the breast and in the aluminum pan.
6. Pour 3/4 can of sprite in the pan for moisture and placed in smoker.
7. Started at 225 degrees using Cherry wood chips.
8. smoked for about 6 hours until temperature rose to 163 degrees F on meat probe.
9. Last hour I put some Pecan wood in.
10. Removed turkey and wrapped with foil and towel for 35 minutes.
I must say that the bird was the juiciest bird I have every had. It was just too salty and I think I just over did it with the amount of wood I added to the smoker. If it maters, I have an electric Masterbuilt with the window.
Any suggestions would be appreciated as I need to do a whole bird for T'giving.