- May 27, 2011
- 30
- 10
I'm going to smoke my first turkey breast for Thanksgiving..It is a 7.25lb bone-in turkey breast..I probably wont brine but I will inject with Tony Chaches Creole seasoning with butter..Should I put rub on it also or will the injection do the trick...I plan on smoking @225-235 range with apple/cherry wood..Should I keep water in my pan?I'm figuring it will take about 4 hours...any other tips?Thanks