I have a frozen turkey breast that is 3kg (6.6lb) and I wish to smoke it.
I have had a great deal of success doing Hams. I did three at Christmas time and they were really good. I injected the Hams with a cure I bought from a local Butcher Supplies and then soaked the Hams in a brine solution for a minimum of three days before smoking them. I then smoked and cooked till a core temperature of 65°C (150°F) was achieved and then immediately immersed in an icy cold water bath.
I have a question to ask, should I inject the Turkey Breast before soaking in brine? When I do smoked chickens, I simply soak them overnight in the same cure I do the Hams and that is enough for them, they turn out great, however, seeing that this turkey breast is much larger that a chicken I feel as I should inject it. What do you folks think?