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Turkey Breast

edited November -1 in EggHead Forum
I'm planning to smoke a 4.8 lb. boneless-skinless Turkey breast tomorrow and she is resting tonight with a little Oklahoma Joe's Hog Rub & Yard Bird Seasoning in the frig. I use only chunk wood, I have Hickory, Oak, Apple and Mesquite to choose from. Any suggestion on cooking time and temp?


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