Still smokin'

As you know it is BBQ season and I put my money where my mouth (blog) is as it pertains to brining,  so we had a 8 - 9 lb. Turkey Breast  in the freezer.   So we thawed it in the fridge for about 5 days and then Brined it and smoked it this weekend...  I used a variant of a Bourbon brine below  and have to say that the brown sugar made a nice mahogany skin. 
Bourbon Turkey Brine

Tender and Juicy..  We called the family  - Like how are two of us (sorry Ike doesn't get any of this) going to eat this much :)???  and the caravan ensued...   It had a nice smoke ring will make some tasty sandwiches