Forget time and cook it to 165. Around 15 minutes per pound. Probably less.


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.
>
> Kent
>
>
>