My smoked turkey breasts have reached a popularity that I did not expect. Now it's to the point where I have to bring one to each home I visit on Turkey Day. That makes four 8lb breasts i have to smoke. I usually bring them with very nice results. I've read lots of differing theories on whether or not you should brine at all, or dry brine, or never with frozen breasts that already have salt injected in to them.
I have brined frozen, fresh, salt injected and not with very little difference, they all come out great. The only reason I'm considering NOT doing it is because it's already labor intensive enough and I have to haul these babies all over the damn state. don't get me wrong, I love bringing smoky goodness to my loved ones.
Should I brine and will my loved ones think I phoned it in this year? Oh the humanity!