The wife wanted some smoked turkey breast so I pick up a couple of 3 lb Butterball boneless turkey breasts this morning. I did a six hour brine using Malcom Reed recipe > 2 qts of water, 1 cup of dark brown sugar, 2 bay leaves, Tony's seasoning (he used the cajon brand which I only had the regular brand) and 1 tbsp peppercorn. Set the PartyQ for 300 F on the Weber Performer. I took them to 162 F then I wrap them in foil for 30 mins. Got the meat slicer out and sliced them around 3/8 inch thick. They were very moist and dang good.
