Boneless/Skinless Turkey Breast Loins

[pufferbelly]

Brethren .............

I am smoking four bonless/skinless turkey breasts. They are like individual loins a little less than a pound each. I plan on brining for 12 - 24 hours and then lightly sprinkling some Texas rub on them. My question is: What temperature and for approximately how long?? I will check the internal temperature for at least 160.

Thanks for the help.

 

[Puppyboy]

The brine is a great idea.

If you are going with skinless, I would cover with a bacon weave to help prevent it from drying out.

I smoke at 250* and would take em to 170*.

 

[Rookie'48]

Ditto ^^^^^