Amazing!

Looks great Dan !

it does look great, do you mind sharing your recipe? Is that one breast cut in half?

Verde

Correct, each side of 1 turkey. Froze the other turkey incase I screwed this one up but it was probably the best smoked turkey I ever had. Even made my sister-in-law try it, she was disgusted at the thought of eating a wild bird but was quite impressed after trying it.
So my recipe is whatever I make up at the time. This was 2 different steak seasonings, pink salt, cracked pepper, red pepper flakes, touch of garlic and some Cajun seasoning in a bowl then drizzle it with a decent amount of real Maple Syrup. and mix it together. Rub it on heavy. Smokes for a couple hours at around 250 and then brushed on melted butter and honey mix a couple times. I actually let it go too hot up to 175 deg. and was worried it would be dry but it was very moist all the way through.

I forgot the most important part of the rub, brown sugar is the base with the spices....important.

I got mine Yesterday , with the 17 WSM . Hit the base of the neck , both breasts perfect . The breasts are in the frig . I will smoke mine on Monday .

Mine are ready to smoke . I have never done just the breasts alone . Could you post your temps and smoke times at those temps ?

well, I am not an expert on meat cooking, I have a 12' long commercial smoker that would do 40 briskets so may be different than a pellet grill thing. I did try to keep the smoker at 225-250 for about 3 hrs and then started basting with butter and honey mix a couple times and check temp. Should take off at 160-165. I went too long to 175 but still moist and tasty.

I have a much smaller smoker . Keep it at about 250 ish for 2 1/2 hours . I also put a cast iron skillet full of water and spices in the smoker for the last hour , it boiled for the hour . Pulled them of at 167 * of meat temp . Wife said best ever . Thanks for the help .