At home with the flu, figured I'd get some smoking done

[bbqbill]

I'm doing much better now, thanks for asking :) I was actually trying to do it without bacon for once. Everything I do has bacon on it so i thought i would switch it up a bit. Im going to try brining next. Thanks everyone for your help!

 

[mdboatbum]

I think you've gotten a lot of good advice. My experience has taught me that turkey and chicken like a hotter smoker. I usually run my mini wsm at 325˚ and have had good results going up as high as 400˚. The brining will also make a big difference, as will an overnight rest in the bottom of the fridge, uncovered, to dry out the skin. Between the brine and the drying time, this will add considerable time to the process, but it's well worth it. Just plan in advance and know if you want to smoke it on Saturday, you've got to start the process Thursday.  Also, with turkey, I like to pull it off the smoker at 160˚. The larger mass of the turkey breast will allow it to carry over the last 5 degrees easily, and it will be literally spraying juice when you slice it.

Good luck on the next one!!