This weekend I am going to smoke some butterball boneless skinless turkey breast roasts. Can anyone recommend a killer brine and what is the best mop or spray for keeping the skinless turkey breast roast moist?
I did one two weekends ago. Brined for 24 hours in the fridge then brought it to room temp and smoked it. I got the brine recipe on here, used sbout 10 ingrediants on the brine. I will see if I can find it. It tasted really really good. Good Luck.