Andiken got me beat

I have to agree w/ Andiken's take on the smoked turkey breast. Mine wasn't as pretty, as he had both breasts and bone in. Mine was one large breast, bone out, skin on. Still, it can out nice- great flavor, tender, moist- almost perfect. I used maple chips, which gives kind of a burnt aroma, but mild, sweet flavor. I cooked at about 225 for a little over 2 hours.

On another note, did a shoulder with mostly oak- came out much sweeter, milder, and wood-ier than with hickory. I liked it, but was different.

Put Saturday, April 7th on your calender. Tenative date for Plymouth Church's 1st Annual Pig Pickin'. Moist Heat to be the featured team.