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Tips for smoking an 8lb Turkey Breast

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Posted by Bob on May 21, 2012 at 21:29:57:

Hi all...need some tips on trying this out..have an offset smoker and can make nearly everything quite good except for turkey so far. I brined for 12 hours last time and it turned out tough and thinking maybe an inject-able mixture before putting on as a different approach. Using a combo of hickory and cherry wood....was thinking of 300 degrees this time vs 250 degrees last time as well for a change to better my fortune this time..thanks in advance, bob

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