Hey everyone. I've been reading recipes here and there on smoked turkey breasts and have a few questions to those of you that have done just the breast before.
1) Some say that hickory wood chips are too strong for poultry that you should use apple or something milder if you use wood chips at all. Thoughts?
2) Some brine, some don't. I have always brined, even when cooking in my rotisserie but I have never smoked a turkey breast. Thoughts?
3 A few recipes I read said that low and slow is not for a turkey but rather cook it at 325 so the skin crisps. Other recipes show 250, which I consider pretty low. What temp?
4) At 350, for the breast to reach a temp of 165-170, how many hours per pound (estimate) am I looking at?
That's about it. I think answers/thoughts on these 4 points might help a lot of people that are doing this for the first time in a few weeks. Any other tips or advice on doing a turkey breast is most welcomed.
As always, thanks for your help and support!