I smoked a 8 lb. bone in Turkey breast today for the first time. I wet brine it overnight in 1 cup table salt and 1 cup of sugar mix in 1 gallon of water. I set the temp on the RecTec for 375F. so I can get a crispier skin but the skin didn't turn out to crispy because I think the problem was rubbing the skin with EVOO before applying the rub. I also inject it with unsalted butter. It took 2 1/2 hrs to cook and the final results was great even though the skin wasn't crispy. The meat was tender and moist but to me it was a little salty to taste but the the wife and grandkids didn't think so. What will I do different the next time? I won't use no oils on the skin prior to appying the rub and cutting the brine down to 1/2 cup table salt and 1/2 cup of sugar. Now I just need to learn how to carve the dang thing,

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