Thanks to all that sent suggestions on smoking my turkey breast! After reading the label on the
turkey package (this was an HEB Natural Boneless Turkey Breast for those in this part of the world), I found that it was already injected with salt & broth so I didn't brine, inject or heavily season the breast but only added a small amount of Goya Adobo seasoning. I'll find a breast that's not injected or pre-brined next time so I can do my own brine or injection as suggested by a lot of you. Smoked it in a 22" WSM using a Signals thermometer & Billows set to 325 degrees. Used B & B lump charcoal. Started it with just about a 1/4 chimney of kingsford briquettes. For the smoke used hickory wood chunks. The temp never made it to 350 but hovered around 280. I think I should've used a full chimney of charcoal to start to get the temp up. Even with the lower that desired temp I pulled the breast at 157' and it was juicy & delicious but even with the light seasoning used, it was still a teeny bit too salty but not enough to ruin it.
turkey package (this was an HEB Natural Boneless Turkey Breast for those in this part of the world), I found that it was already injected with salt & broth so I didn't brine, inject or heavily season the breast but only added a small amount of Goya Adobo seasoning. I'll find a breast that's not injected or pre-brined next time so I can do my own brine or injection as suggested by a lot of you. Smoked it in a 22" WSM using a Signals thermometer & Billows set to 325 degrees. Used B & B lump charcoal. Started it with just about a 1/4 chimney of kingsford briquettes. For the smoke used hickory wood chunks. The temp never made it to 350 but hovered around 280. I think I should've used a full chimney of charcoal to start to get the temp up. Even with the lower that desired temp I pulled the breast at 157' and it was juicy & delicious but even with the light seasoning used, it was still a teeny bit too salty but not enough to ruin it.
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