- Oct 15, 2016
- 36
- 20
Happy Thanksgiving. I am getting ready to smoke a 5 1/2 lb bone in turkey breast. I’m reaching out to the experts to find out the best temp to smoke and approximate time. I know time is never certain, and that I need a 165 temp. Also , it’s been in brine for 24 hours. Should I inject as well? Any input will be greatly appreciated. Thank you