[Can I successfully smoke a turkey breast in my smoker?]
Try this next time you do a turkey breast. Before you rub or season the
breast, rub it all over with soft butter, shortening, etc. Then apply your favorite rub,
and place it in the smoker. Two or three times while the turkey is smoking, brush on more
butter. When the meat reaches 165F internal temperature, take it off, wrap it up, and
that's it. Promise it will turn out right.
[Do your smoked turkey breasts have the skin on them?]
No, they are skinless, boneless, turkey breasts. However, sometimes I
get "skin on" boneless turkey breast, and they barbecue great also. I smoke them
at about 220-230F, and take them off at 160F. After they start to cook a little, brush a
little lard, or butter on them two or three times during the cooking process, and it will
help give them that golden color. Caution, don't overcook them. They can dry out fast.
Remember, smoked white turkey meat will take on a pink color from the
smoke, so don't worry--if it's at temperature, it's done, even if it's pink.