Brine Turkey Breast in @meatchurch Bird Baptism Brine overnight. Duke’s Mayo as a binder and seasoned up with MC Texas Sugar.
Timberline set to 275° burning pecan pellets.
@meatermade Block kept track of the internal temps. Sprayed it down with @duckfatspray a couple time during the cook.
After about 2 hours I pulled it at 160° internal and let it rest to get it up to 165.
Sliced it up and it was cooked perfectly! Juicy and delicious!