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Message: <blockquote data-quote="Personofinterest" data-source="post: 3296607" data-attributes="member: 41027">Your brine is the most important part of the process. Keep it simple. Water and Kosher salt. Put the breast in a non corrosive vessel and cover with filtered water. Take the breast out and measure the water left in the vessel. Go with a ratio of 1/2 cup salt per gallon of water, add salt and stir until completely dissolved. You might have to heat the water to achieve a complete dissolution. If so cool the brine to room temp before adding the breast. 8 lb breast = 8 hours time in the fridge. Remove breast and rinse under cold running water pat dry inside and out. Smoke at 225 to 250 degrees in the smoker (easy on the amount of smoke) until a meat thermometer inserted into the thickest part of the breast reads 165. Tent with foil for 1/2 hour. You should end up with the juiciest Turkey you have ever mouthed.Personally I would smoke/cook at a temperature of 250/275 keeps the meat from becoming too dry, but it’s a personal preference. Your call</blockquote>