Looking for thoughts on how I plan to cook a pre brined turkey breast that weighs 7.2 pounds. I will add my secret brine
of salt pepper and paprika and let sit over night. In the morning I will make a mixture of butter and Olive oil, mix with herbs de Provence, rub all over. I will place on a turkey stand add a sweet white wine to the bottom place on the MAK 2 Star and smoke for about 30 minutes raise the temp to 350 to finish.
so just wondering what you think of my approach