Suggestions for tomorrow's smoked turkey breast

Wayne at the Beach

I have a little more than 5 lb. turkey breast brining in the fridge. The ultiimate goal is good sandwich portions of smoked turkey breast. I am reluctant to do it too low and slow (rubbery skin and other uncooked chicken horrors). I think we all overdo the low and slow thing sometimes. If I want to go a little hotter and quicker, can anyone share their experience? 325 for 2 hours? Any ideas?

ncbbq

I do mine low and slow with apple wood and have great results. However if you do not want to do it low and slow, I would just go with the guidelines that you would use in an oven. Be sure you use a plate setter or other means of indirect heat. Cook to 160 - 165.

Philicious

I did 2 half breasts last weekend and did them spat chock style. Turned out great. I do not think that poultry is a great meat for low and slow.

deeznutz

5lbs tb, 375, stuffed for 45min direct.  Perfect except for rubbery skin.  I used apple wood though.  Go smokeless and the skin should turn out

Tjcoley

375 indirect with pecan wood.  The richest, brownest skin and great taste.  Cook to temp, not time.  They get done quicker than you would think.