I do a lot of turkey breasts in my BDS. Actually both barbecue and roasting temperatures work well. I brine all of mine, and often season under the skin too. In addition to regular seasoning I also do a pastramied turkey breast which has an injectable brine and a peppery rub. I think they come out as moist as the ones I use the traditional brine on.
The lower pit temps allow for more smoke flavor on the breast, but the skin suffers a little. Because of the low pit temp it's easier to monitor the internal doneness and catch it when it reaches 160° or 165°.
The roasting temps give the skin a nicer color, and of course allow for a faster cook.
KCBS - CBJ
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