So, I have a co-worker that is a big hunter and he asked me the next time I fired up the smoker if I could smoke a couple or three wild turkey breasts that he had in the freezer. I was excited to try a different brine from what I had tried in the past. My brine consisted of brown sugar, apple juice, kosher salt, and maple syrup. Here is my Qview of my smoke. Enjoy!!! Three Turkey Breasts, washed and cleaned... Ready to mix up the brine... Bird in the brine overnight.... Ready for some rub, gonna fill up the smoker with three racks of BB and a small ham. Jeff's rub on ham, BB's and two of the turkey breasts, I have another buddy from way back that has this his own blackening rub for wings, so that is going on one of the breasts. Check him out at DrOp dEaD ReD http://bestwingsauce.com/ Rubbed up, the blackening rub is on the breast in the upper right corner (has a darker red to it)... Turkey breasts wrapped in bacon to keep them moist in the smoker... I forgot to snap a pic of everything in the smoker....duh!! Oh well, BB's went with the 2-2-1 method, pulled the ham at the same time as the turkey breasts once they hit an IT of 140. (just a little over 4 hours). Smoking temp of 225. (This is where the picture should be of the loaded smoker. Ha!) Left and middle are with Jeff's rub and the one on the right is with the blackening rub... Ribs done... A well balanced meal...Ha!! So, the turkey breasts went to work and and I presented the smoked breasts to "Hunter Mark", he wrapped one of the breasts up to take home and left the other two (one with Jeff's rub and the other with blackening rub) out for our fellow co-workers to snack on.... That's a joke!!! ...and the vultures attacked!!! As you can see everyone like them. All in all, they turned out pretty well, I still think they were on the dry side, so I need to figure that piece out.