My 10 year old shot another 10" gobbler on 4/1 in Kansas, so I decided to mix it up and smoke a breast for my first time. Wife and kids all said it was great.
Single shot .410 using BossTom #9s at 18 yards. Bang. Flop.
Brined in the poultry brine recipe on the Morton's Kosher Salt box for 12 hours. Smeared with yellow mustard to give the spices something to stick to. Used a 'dirty dalmation rub'. Dalmation being 50/50 mix by volume of coarse salt/coarse pepper, dirty being the addition of another equal part of spices. I used a mix of onion powder, garlic powder, smoked paprika, and some cayenne flakes.
After smoking at 225 degrees for about 6 hours, internal of 155.
Fresh off the slicer (Hobart from I think the 1930's based on my research)
Sandwich for lunch today
Two things I'd do different:
1. Use less of my spice mix. Just a bit too much pepper and salt. I'd keep the ratios the same, but just not be as aggressive when rubbing it down.
2. I'd either cut the small ends off of the breast off and cook separately, or double them over, or lay them on top of each other. Being thin they dried out while the thick part was getting to temp. They're not bad, just dry.