Well I got a nice turkey breast that just hit the smoker! I did one for thanksgiving and didn't write down anything on how I smoked it nor did I post about it 😡 so this is start again. I know I did it breast down to allow the juices to go down into the meat and pretty sure I did it at 275 so that's what I'm going with. I mixed up some seasoning made of toasted onion, toasted garlic, granulated garlic, marojamin, oregano, basil, ground thyme, smoked sea salt, kosher salt, smoked paprika, and Ancho chili powder. Smelt good. Tasted little heavy on salt but I tend to like my turkey having more salt than not enough. Here it is going on! More pics to come.