Turkey breast?

RobinMasters

welcome any tips for smoking a medium turkey breast.  I assume brine it and hickory is best wood? Thank you. 

kl8ton

I like to pull the skin off of it, rub it with a nice brown mustard or dijon, put whatever spices on that you like and baste it every 30 minutes that it is on the egg with a butter, honey, pure maple syrup solution.   

StillH2OEgger

Unless it's not previously enhanced, no brine here and straight coffee rub for us. Cherry is my go-to for smoking wood for poultry.

jabam

I don't brine, but I do inject with Italian dressing, and rub with your favorite rub. 

lousubcap

Welcome aboard and enjoy the journey.  And I second the use of cherry wood for the rich color on poultry, just not too much.

shtgunal3

Here is one I done awhile back...

http://eggheadforum.com/discussion/1172746/8-5lb-bone-in-turkey-breast-pics#latest

minniemoh

I haven't made one of these in a while. I normally use coffee rub and either cherry or maple. Hickory is a little too strong on poultry for my tastes. I go 350-375 indirect until about 155 degrees internal.

SaltySam

brine, mickey's coffee rub, hickory/apple mix, 275 indirect until it hits 155.  Rest for 10 minutes.  

Literally one of the best things I've ever made on the Egg.  

RobinMasters

Thank you all