I think I'm too late, BUT...

[300_Bowler]

I have two boneless turkey breasts (3lbs.) that I want to smoke tomorrow and I do not know if I should brine them or not? If so, I don't think I have enough time to have them ready for 1pm tomorrow?

Suggestions would be FANTASTIC!!!

[Woody Wood]

You have time. Brine them now, their not gonna take long to smoke

[300_Bowler]

What is the best process Woody?

[300_Bowler]

With a 3lb turkey breast, what internal temp should I be looking to achieve?

[3 star redneck]

With a 3lb turkey breast, what internal temp should I be looking to achieve?

For turkey:
3 qts water
1 qt apple juice
1/2 cup salt
1/2 cup brown sugar
1 cup orange juice
2 Tablespoons crourse ground black peper
mix all together heat to boil simmer 10 min, let cool to room temp. place brine and turkey breat in container together, refrigerate 6-8 hrs, take out of brine rinse off apply rub and smoke to internal temp of 165.....

Have a great T'day meal!!

[300_Bowler]

AWESOME!

Thanks RED NECK!!!!

[egghead]

What that 3 Star Redneck dud said

If you have some Hoochie Mama geaux heavy - I do them at 400 dome temp on my Egg an they take less 1-1/2 hours. I don't like a lot of smoke on my turkey - I use a 6-8 sticks of sugar cane that has been split (real light smoke)



I injected this one with pure Canadian maple syrup - it was mightyfine