Friend gave me a boned breast from a turkey he shot. Gonna put it on the smoker as an appetizer to our brisket and sausage. Plan on cutting it into chunks and wrapping in bacon. I've never cooked a wild turkey breast before. I assume it's much drier than farm raised. Should I brine it or is the bacon fat enough to keep it juicy? If I do brine is it better to brine it before or after I cut it into chunks?