Im gonna make a Turkey breast

[Thirstygoat]

So I've read old posts regarding making a turkey breast and wanted to see what y'all thought.
I bought a 5 lb. butterball TB in 18% solution.
I am lazy and want to do the most simple thing: put a rub on it, smoke it then eat it.
Let me tell you what my plan is and see what y'all think:
1) Dont brine it
2) Apply my spices let it sit overnight in my fridge.
3) Throw it in the little guy at 225
4) Wait for the Maverick to say its at 165
5) Take it off an eat it.

Any idea, just a rough guesstimate how long this should take?

Thanks!

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[BedouinBob]

Brining is always better but given that it appears the breast is already brined, you should be fine.

[swthorpe]

My turkey breasts are usually in the 7# range, and they typically take 3.5-4 hours at 225F to reach 165IT.  I would think you are looking at about 2.5-3 hours.

[smokeasaurus]

Some strips of bacon laid across the top never hurts................

[Durangosmoker]

make sure you get that rub under the skin so that it can flavor the meat.  Putting the bacon under the skin too wouldn't harm anything, I'm thinking...

[DivotMaker]

I recommend smoking any poultry at 250, instead of 225.  Poultry doesn't benefit from "low and slow," like beef or pork.  Other than that, I'd say you're cleared for takeoff!

[Thirstygoat]

Ok cool. I gotta plan. I'm gonna make it this weekend and will let you guys know how it goes.

[Thirstygoat]

Ok so I put my rub on last night and loaded this 5# bad boy in the #1 an 1.5 hours ago.
I also used a water pan touching the smoker box and 2.5oz of hickory.
Lets see how this goes.
Meat temp is at 102
SI#1 244

[DivotMaker]

Just my 2¢ for the future, Oz...no water pan needed for poultry with skin.  The moisture doesn't penetrate the skin, and just makes it even more rubbery.

[Thirstygoat]

Yeah, so turkey was super moist but skin was really rubbery...
It only took 3.5 hours to 165.
I wrapped in foil for 2 hours then carved it up. Don't know if the resting foil thing was necessary, had to run errands with wifey.
Overall I give myself a B. Meat was soft and tasty, just not perfect.
Thanks for the pointers.

[BedouinBob]

Oz, I would eat that no problem! But now you can start improving....a lifelong journey. 

[DivotMaker]

Bet it tasted great!  I always smoke whole birds; I just find them easier, with better results than "parted-out" birds.