After haveing a huge success with my first ever smoked turkey breast a few months ago, and I say this only because my fieancee hates turkey and she went in for 3rd's last time.. She asked me to make one again. So I decided to give it one more shot and see if this one would be just as good. This time I used the Slaughterhouse Brine. ( Which is amazing and smells so good ) Rubbed with olive oil and butter then given a healty dash of Cajun Shake. This was a 7.5lb breast hit the smoker at 12:45 pulled at 165 IT at 4:15 smoker temp about 260 ish the whole time. In she goes Hickory & Apple mix just starting to smoke. Pulled off at 165 3.5 hours later with about 20 min rest in foil in the cooler ready to slice. Slice and ready to eat, and of course wash it down with a very good Pale Ale. Heaven.