Turkey Question

[kickedback]

I picked up a 2.5 lb. turkey breast and have a few questions about smoking it. I rubbed it down with a cajun rub and it is marinating until tomorrow.

1st. Should I lay it out flat or put it back in the net like a ball?

2nd. Temperature to smoke at?

3rd. Internal temp. to cook to?

4th. Which flavor wood to smoke with that will compliment the rub?

I plan on cutting this into sandwich meat. Thanks, Jeff

[GusRobin]

I would lay it flat. I cook everything at 225*.(keep the vent open). I do Hickory. It of 165*

[FLBentRider]

I would lay it flat. I cook everything at 225*.(keep the vent open). I do Hickory. It of 165*

X2

[Habanero Smoker]

I agree with Gus, but for the breast meat I like to take it out when the IT is around 155°F.

[kickedback]

Thanks for the tips. Just pulled it out. Gonna wait to slice it tomorrow.