Ok...so I'm kinda new to the whole "smoker" thing, but I really love how the meats I have tried so far have turned out. I have so far smoked ribs and chicken, and the only thing that keeps me from smoking EVERYTHING I eat is the amount of time it takes!
I have decided that this weekend I'm gonna smoke the turkey breast that has been sitting in my freezer for the last 4 months or so.
Anyone have any helpful tips? I plan to brine it overnight Friday and get it into the smoker on Saturday morning. My usual brine for chicken is just water, salt, onion, and garlic. Not sure if I want to go with that simple recipe for the turkey or if I want to experiment....hmm.
The only wood I have ever smoked with is mesquite, but I was thinking about going with hickory for this one. I love mesquite smoke, but it seems like it would be a little intense for turkey breast. Any wood suggestions?
Finally, I have one of the vertical bullet type smokers with a water pan below the cooking surfaces. Sometimes I have smoked with just water, sometimes I have gone a little more exotic. Smoked ribs and chicken with apple juice in the water pan in the past, and the flavor was amazing. I'm thinking about going with that, but if anyone has any suggestions I would definitely appreciate!
Pictures to follow.