re: Help Smoking a Turkey Breast

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Brine in apple juice, citrus, sugar, salt, cayenne. Brine in fridge for 12 hours. Wash it off and dry it well.

Rub with garlic powder, paprika, cumin, cayenne, etc.

Smoke at 225 - 275 breast side up for around 30 minutes per pound until you reach an internal temp of 160. Then wrap it breast down for a while so it can finish. Use pecan, fruit wood.

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This is a fantastic recipe, but if you want to go it simple (since it's your first time)use 1 cup salt to a gallon of water. Brine over night. Wash well and sprinkle with garlic and black pepper. Smoke until it hits 160 and IMMEDIATELY take off.