Originally Posted by NS Mike D
did the turkey over the weekend
ran the wsm about 300+
the breast was dry compared to my oven roasted turkey.
I would offer that it's the finishing temp, not brining that caused this.
What temp was the breast when you pulled it?
It should be 160 and brining gives you additional moisture so that pulling it around 165 still gives moist. I've never had someone who brined a turkey say the breast was dry unless it was pulled at a high temp.
Challenge is that dark meat needs higher temps.
One proven method is to put a bag of ice on the breast meat for a few hours BEFORE cooking. It lowers the temp of the breast.
Another method, my current preference, is to Spatchcock the turkey
How to Spatchcock a Turkey - 101