does my turkey breast need brining?

[cactus]

i'm smoking some butterball boneless breasts:

https://i.imgur.com/esyhsPu.jpg

it says "contains up to 20% of a solution of water, contains 2% or less of salt, dextrose, blah blah blah, to enhance tenderness and juiciness"

do you guys think i should dry brine this thing, or is it already all juiced up and ready to go?
will that make it too salty?

thanks

[DWCowles]

I didn't brined when I smoked a couple last year and they turn out good.

[Thunder77]

To paraphrase Huskee, check the sodium content per serving. If it is low, you can feel free to brine. As an example, mine said 75mg of sodium per serving. So you can bet I am brining that baby! If it is over 300mg be careful about brining.

[GadjetGriller]

I'm with DWCowles I did one last year and didn't brine because of the statement you made (20% solution) and it turned out very good. Didn't really taste like true turkey meat but it did taste just like turkey sandwich meat! (which is what I had gotten it for)

[cactus]

thanks guys.

do you remove the mesh before smoking?
i removed it this tme, but i have more to smoke later, so figured i'd ask.

[Jerod Broussard]

I do. The mesh tends to rip nice tasting particles off after the cook.