[RKDinOKC]

Well, nobody asked me about the smoked Turkey breast.

It took 1-1/2 hours.

It was so juicy juice ran out when you sliced it and it made a puddle under the breast just sitting there. And the sliced meat looked smooth like deli slices instead of grainy like home roasted turkey usually looks.

Made a big mistake though. Both injected and brined it. The outside 3/4 inch of meat was way too salty. However, the inside of the breast was wonderful. It tasted, in order of flavor, like turkey, smoke, and the garlic from the marinade, none overpowering the other. Get away from the salty brined outsides and it is really good.

Think the next trial run I am going to cut the breast in half, inject half and leave the other half plain and see what the difference is.