Turkey breast

[Ranchwife]

I need a little help please. I have a 9 pound turkey breast that is sitting in a brine. My smoking guide says 200-225 for 5-6 hours. So, what temperature should I set the smoker to and about how long should I plan on smoking the bird? I hate these "about" times and temperatures. Dinner has to be at 5:30 (ranch life ). Thank you.

[Fishawn]

I would follow your recipe, and try to have it done about an hour early, just to make sure. Then double wrap it in foil and place it in a cooler with towels over it. It will stay hot for a long time.

[Doug S.]

I think I would go higher on the temp say 275-300 and probe for internal temp, 165 in the breast then foil and into a cooler till dinner still should be hot and moist because you brined

[barkonbutts]

Yeah get it dome early, let rest in cooler... all will be fine... I too like a slightly higher temp...245-255 for a bird without a skin to worry about...

[L20A]

I like to do 'em at 300 or so. Skin is nice & I pull it around 162* & wrap it up.

[Ranchwife]

I smoked the bird at about 225 degrees for about 7 hours (wind and thunderstorms caused the long time). I took the bird out at 170 degrees and it was amazing! The meat was so moist and wonderful! Served with homemade cranberry sauce, mashed taters and gravy, and a salad. Great dinner on a stormy and cool night.

[gmotoman]

I smoked the bird at about 225 degrees for about 7 hours (wind and thunderstorms caused the long time). I took the bird out at 170 degrees and it was amazing! The meat was so moist and wonderful! Served with homemade cranberry sauce, mashed taters and gravy, and a salad. Great dinner on a stormy and cool night.

Glad it worked out and it sounds delicious. Took me awhile to get used to what I am about to say, because I am a planner. YOU MUST learn to cook by temp. The food is done when it reaches the appropriate temp. Don't worry about time it'll just mess you up. Like the others have said a wrap in foil, towels and into a cooler works well.