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I smoked my first turkey breast today. Started with a brine of sugar, salt and a few spices. I gave it a 20 hour soak. Pulled it out this morning and coated with mayo before applying my all purpose rub similar to Jeffs rub.
I use hickory chips in my charcoal offset smoker. Altough air temps were in the low 30s, it held heat well. Smoked it for 3 1/2 hours to an IT of 165. Then wrapped in foil and rested about an hour.