I have been requested to smoked a turkey breast for Thanksgiving dinner.
I brined the 6.77 lb. breast for 1 hour per lb. and let rest in the fridge until this morning.
Set the Auber to 275, and applied my poultry rub and put the bird in the #3.
My guess is the bird may be done around noon. I do have my trusty chef alarm set for 165.
Temperature here in NJ is 38 degrees with little wind.
Happy Thanksgiving to all!
