Since I had to work on Thanksgiving my family and I did it a few days late. Turns out that is a great time to do it! Anyway I finally found a bone in turkey breast to smoke. Following Jeff's guide to brining I brined my turkey breast overnight. WIth the new expanded metal placement in the smoker box I got my smoker running, and it ran GREAT!!!! I actually had to manipulate the airflow to bring the temps down. Once I got the turkey on the temps were still a little high (around 300) but I kept adjusting to get the temp down. The turkey cooked in about 2-2.5 hours and I pulled it off and wrapped in foil and a towel for about 30 minutes before getting it ready to slice. Overall it came out decent. My wife loved it but I thought the flavor could be better and it could have been a little more moist. I think the high temps dried it out slightly (it was still better than oven turkey) and I have mediocre hickory chunks so it tasted smoky without a great flavor. I was at Bass Pro Shops the other day and I saw they have Hickory logs, so I am going to start using those I think. All in all the turkey came out good and it didn't hog up the whole oven all day making the rest of the meal easier on my wife to make.
I didn't really think about the warming rack in my smoker so I kinda pressed on the turkey while it was cooking, but it held it up right. You can see the rack marks in the first picture.
I didn't really think about the warming rack in my smoker so I kinda pressed on the turkey while it was cooking, but it held it up right. You can see the rack marks in the first picture.
