Grabbed a bone-in turkey breast at the store yesterday. I injected the breast with chicken broth mixed with Stubbs Rosemary and Ginger rub. I also rubbed the bird down with the same rub under the skin and then on top of the skin and set her out on the Grand Slam and set to smoke.
Smoked at 175 for two hours (church ran longer than usual - I was only planning on 90 minutes for the low smoke) after the two hour smoke I cranked it up to 330 degrees to finish. We had some errands to run so headed out again. Fortunately I had the probe in and set the meat temp limit at 160 - we got home from 90 minutes of errands and the grill had automatically shut down to 160 degrees to maintain the temp and not overcook the bird.
The bird turned out great - super moist and a great smoke flavor - lunch for a few days this week!!!
