Super bowl Smoke- Turkey breast

[Lonzinomaker]

Dry brined a turkey breast for 24 hours, put it in the #1 this morning so it will be done by game time.
Set temp to 225. I put 3 oz cherry chunk and 1.5 oz apple chunk to give it some nice color and smoke.
Will pull when it hits 145 deg. Pic shows the turkey in the #1 after 2.5 hours.
Planning on some steamed broccoli and cauliflower as a side and some sweet potato fries done in the air fryer to go with.

 

[SmokinEdge]

Looks great.

 

[Lonzinomaker]

Pulled at 145, still not done so put it back and set alarm for 155. Tastes really good and test slice had lots of moisture, not dry at all.

 

[SmokinEdge]

Should stay that way all the way to 165. Then they start to dry. Pulling at 155 is good if you make sure to probe the thickest parts.

 

[Brokenhandle]

Gonna be tasty!

Ryan