Turkey Breast

[Terrytireman1]

I know in need to brine my turkey breast 24 to 48 hours prior to smoking, but what is the best way to smoke it and maintain the moist turkey meat? Also, do I place it on a wire rack over a drip pan? Thanks for your help!

 

[Jimsmokes]

Brining helps the most and not over cooking. Skin on bone in?

 

[Terrytireman1]

Yes to both

 

[Jimsmokes]

I'd run in smoke mode for a hour or two. Then crank the temp to 325+ to try and get some crispy skin. Pull it off around 155° let rest. It should carry on up to 160-165.

 

[Terrytireman1]

Thanks!