One of the things I haven't got around to is smoking a bone-in turkey breast. Definitely want to brine so the first step is to decide what brine make up I want to use. Looking for ideas here Next, I'm looking for is a rub profile that isn't necessarily derived from those usually suited for pork or beef. i.e. containing paprika, cayenne and a bunch of sugar. Again, looking for ideas What flavor profiles do you use in smoking turkey breasts?