I used Morton Tender Quick on a 8.5 pound Turkey Breast the other day and it was amazing. Instead of using a brine I went with the directions on the MTQ and just rubbed in MTQ and let it set in the fridge overnight. When I went to rinse it the next morning there was no tender quick left on the meat it had all soaked into the meat. My fear is that it would be too salty to eat. I smoked it for 4 hours with apple flavoring and temp at 230. I pulled it with an IT of 165 4.5 hours of total cook time. it was very juicy and moist with a light pink color. It had a mild smoke flaovr and tasted like a ham. next time I will use a brine. just because there were a few bites of the outside meat that were a tad on the salty side but the inside was a mild smioke flavor. I could not have imagined that it would turn out this good. I did add some seasoning to the breast but dont think it made any difference.