BenM
TVWBB Fan
I picked up a 5-pound boneless turkey breast. Having never smoked one before, I need some advice. I am pretty good on smoking whole chickens, but this is new to me. Do I need to brine it like a chicken? I cook my chickens to 165 degrees; they come out juicy and so moist. Do I use the same method? What about cook times? My full birds take about 4+ hours at 2225-250. Is this going to cook at similar times?
Any advice is appreciated
Any advice is appreciated