Turkey breast cook has started

[lcdearman]

I decided to practice for Thanksgiving so I am smoking 2 bone in, 7.5 lb turkey breasts. I didn't have the time or the room for brining, so I did my usual Tony Chachere's creole butter injection and used this rub https://www.smokinitforums.com/index.php?topic=784.msg1775#msg1775. They are Butterball breasts, so I think they are pre-brined/basted/something. I'm using a 2oz block of sugar maple and 2.3 oz cherry from Smokinlicious. I decided not to crowd them in my #2 analog so I put one on the next to top rack and the other on the bottom rack. I put temp probes in both of them. Turned the smoker on at 8:40AM to about 235.

Just curious, should 2 7.5 lb breasts fit on one rack? I was kinda hoping to fit a pork butt in too at Thanksgiving, but I can do multiple cooks if needed.

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[es1025]

I would recommend a higher temperature if possible. I smoke my turkey breast between 265-275. Cook the breast to 166. My $.02.

[lcdearman]

Yeah, I do see most people smoke turkeys at a higher temp. I turned it up to 250.

[swthorpe]

I agree with the higher temp.   I have done two breasts side by side in my #2, but they may have been slightly smaller than the ones you are smoking.

[smokeasaurus]

They are brined.

Butterball says   "up to 8 percent solution of water, salt, spices."

[lcdearman]

Best turkey ever! It took right at 4 hours, very moist with great flavor. My previous "best" turkeys were done on my Orion which is a charcoal fired convection smoker that cooks turkey at 7 minutes per pound.