Used the following recipe for the brine: 1 gallon of water, 1 cup of sugar, 1/3 cup of brown sugar, ½ cup of pickling salt, 1½ cups of apple juice, and Lawry's Herb & Garlic Marinade with lemon juice (12 oz). Into the fridge for 16 hours.
Used EVOO for the glue and seasoned with Plowboys BBQ Yardbird Rub. Back in the fridge for 2 hours before preheating the MAK 2 Star to 180ºF (smoke setting) using Pecan pellets. Smoked the Bone-In Turkey Breast for 2½ hours with Pecan. I find that a Roaster "V" Rack works great for this task.
After 2½ hours of smoke I bumped the temperature to 325ºF until the IT reached 165ºF. Rested the breast under a foil tent for 30 minutes.
The money $shot ... Pecan Smoked Brined Bone-In Turkey Breast served with some steamed potatoes, poultry gravy, and a side of mixed vegetable ... Words fail me when I try to describe how moist and delicious one of these pecan smoked brined Turkey Breast turned out. It just melts in your mouth.