Thanks for posting this, Andy. I've also never been much a fan of turkey, but decided to give this a go today after seeing your pictures. I found a 3 pound boneless breast. I did a short 3 hour brine in basic salt, brown sugar with a few dried cranberries, apples and rosemary. Smoked it at 275-300 and added a little butter and rosemary when the IT hit about 150. I didn't take any pictures since I was stacking wood while tending the Outlaw, but it came out incredibly juicy and flavorful. I could see cooking one of these every weekend and chomping on the leftovers throughout the week.