Ok, this week, I am smoking turkey breasts. We cut them into sandwich meat on a slicer I bought for my wife last year. The breasts were on sale for $6 each. They weigh 3 lbs uncooked. Also, I have some sausage from a meal last week, and a chicken cut into 10 pieces we did not eat over the weekend. First step, Brine. Here is the brining recipe: 1 gallon of water 1 cup of kosher salt 1 1/2 cups of white sugar 1/3 cup soy sauce 3 tbl black pepper 2 tbl onion powder 2 tbl garlic powder 1 bunch of fresh thyme (I grow it on my deck in a pot) Here are the ingredients in the pot ready for water: Here is what is going in the smoker: Left to right: A whole chicken cut into 10 pieces, two 3lb boneless skinless turkey breasts, a bunch of sausage (note: the sausage does not get brined) Here is everything in the brining mixture. Note: leave the turkey breasts in the mesh bag they came in. Here they are after a 10 hour brine in the refrigerator: Now for the turkey rub: (recipe doubled) 2 teaspoons dried oregano 1-1/2 teaspoons onion powder 1-1/2 teaspoons garlic powder 1 teaspoon cornstarch 1 teaspoon freshly ground black pepper 1 teaspoon beef-flavored bouillon granules 1 teaspoon dried parsley flakes 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Here are the turkey breasts rubbed and ready for the smoker: Here is the smoker loaded up: I rubbed 1/2 the chicken with the left over turkey rub. .