> I've been asked to smoke a skinned wild turkey breast tomorrow. I've
> successfully smoked domestic turkeys with their skin intact, but I'm
puzzled
> how to handle this one. Should I cover it in foil, or bacon, then go
about
> 250 F, or cook it hotter like in an oven? I will be using a modified
ECB.
> It will be brined 24 hours as well.



Thanks for the tips, guys. I couldn't get the temp up to 350, so I skipped
the water tray. Temp was probably around 250 tops. I covered them in
bacon, with salt, pepper, and olive oil. The first bird on the lower rack
got to 171. A bit dry, but excellent. Our guests actually liked the dryer,
smokier ends.
Thanks again
Mike


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