Brined a turkey breast for about 17 or so hours. Smoked it lightly with some mesquite to an internal temp of 170, pulled it, wrapped it and left it alone. Just sliced into it and it's about as juicy as juicy can get. Going to make lunch meat for this week out of this one.
http://i106.photobucket.com/albums/m277/cpaulsb/My BBQ and Cooking Pics/smokedturkeybreast.jpg
http://i106.photobucket.com/albums/m277/cpaulsb/My BBQ and Cooking Pics/smokedturkeybreast.jpg