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[urnmor]

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

[Brushpopper]

Sounds like a good plan to me.  Only thing I'd do different is go to 250 and let take longer to finish and get some more smoke, but that's a smokiness preference.

[cookingjnj]

I cook mine similar to Brushpopper, but at 235 instead of 250.  Sometimes the skin does come out a bit chewy though, but the moistness and smokiness flavor is outstanding.

[urnmor]

Thanks for the responses.  As to the smoke I only prefer a small amount on my birds that is why I am going with 30 minutes.  Should be able to post photos tomorrow

[yorkdude]

When we do them we smoke for an hour and finish just like you @350. We have found it’s not overwhelming smoke this way.
We don’t really worry about the skin, sometimes it gets a little crisp but more times than not it doesn’t.

[Ffvillager]

I would put some of the butter/herbs mix under the skin. Makes a big flavor difference. Otherwise would not change a thing.

[Bentley]

I think it is a great plan.  I like wood roasted Turkey and not low temperature smoked Turkey.

[pmillen]

I think it is a great plan.  I like wood roasted Turkey and not low temperature smoked Turkey.

+1

Wood roasted anything, even casseroles.  Try wood roasted baked ziti some time.