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Any last minute advice on smoking a turkey breast?

HomeBrewerDude

HomeBrewerDude

Lifer
Brine recipe

1 cup sugar
1 cup salt
1 gallon water

Brining over night
Air drying in Fridge for a few hours in early morning
Firing up the smoker around 10 am.

Smoking at 225 F until internal temp is 152 F; using a Chargrill smoker with side fire box.

Using charcoal and pieces of apple wood (delivered today 😀)
 
dry it out completely
2 packages zig zag orange at least
take small hits...im guessing turkey is pretty harsh
lmk how it turns out
 
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