Been a while since I posted a cook. So I snapped off a pic of this one. 9LB turkey breast splatchcocked, brinsed and smoked. Brined overnight in slaughterhouse brine (my fav), rinsed, stuffed spiced up butter under the skin, sprayed skin with oil. Smoked at 250 for about 6 hours to 160 IT and now resting under tight foil. Looks and smells delish! Cant wait to dig in!