I smoked a Turkey Breast Roast yesterday and it turned out wonderful, probably the best turkey I have ever had. The only problem I had was it was a little salty. I may have brined it too long, 20 hours. The roast was 3 lbs and I brined it in Apple Juice, and 1/2 cup Kosher Salt + some spices. Should I cut the salt in half next time or shorten the brine time? I smoked the breast at 220 with apple for about 5 hours then about an hour at 260-275 to help brown it. I also sprayed it with apple juice and water mix about every hour. It was so smokey, juicy and tender, absolutley wonderful. I am going to thinly slice the rest of it for Turkey sandwiches.