For Christmas dinner, a six pound turkey breast spent eight hours in the smoker at ~230 deg. F.
As Monty Burns would say: "EX-cellent"
I'm partial to the white meat, and the wife doesn't much care for turkey, so I figured I was better off with a breast than a whole turkey - although it did force me to alter my normal prep a bit. When prepping a whole bird, I boil the giblets in water to make a broth for preparing the stuffing and gravy - with no giblets with the breast, I trimmed off some of the rib bones to use to make the broth. Obviously with only a breast, the stuffing couldn't go inside, so I used a casserole dish to hold the stuffing and put the breast on top - the juices dripping from the breast made a tasty, moist stuffing
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I was a bit surprised, the wife usually skips the turkey and sticks with the 'fixings', but not only did she take a good sized slice of the smoked turkey, she actually went back for seconds of both turkey and stuffing
