Turkey breast on the drum!
Picked up a 6.5 pound bone in turkey breast at the store last weekend. Gonna throw it on the drum this Saturday. Will brine the night before w/ a combination water/kosher salt/brown sugar. Just going to cook to temp (165) and not worry about how long it actually takes. Right now, the plan is approx 225-250 degrees w/ only a small chunk or two of hickory or apple (don't want it to get bitter). Having said all of that.... one question: do I need to worry about having moisture in the drum? I would assume the bird is pretty lean. Is brining enough, or do I need to put some sort of water pan in the drum at the same time? thanks!
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