In alt.food.barbecue, Kent > wrote:
> I have in Hound's Brine a 6lb whole turkey breast. How long do you smoke it,
> and at what temp.? Do you wood smoke only one hour, and finish cooking at a
> higher temp.? Do you smoke over water? Using a water pan would, in theory,
> somewhat stabilize temp. inside the smoker.
> There is surprisingly little about this when you search on google.

I wouldn't smoke it over a water pan, given that I like crisp skin. I'd
smoke it at 350 degrees or so, just as if it were in the oven.

In general, the reason to go low and slow is to break down connective
tissue. So unless you are cooking something tough, like a pork shoulder,
low temps are not necessary.



--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow