Smoking a turkey breast on a Green Mountain Grill.
Soak in brine 8-12 hr.
1 gallon of water
1 cup kosher salt
1/2 cup light brown sugar
Heat the water salt and sugar over high heat, stirring, until the salt and sugar has dissolved. Cool to room temp., submerge the turkey breast in brine and refrigerate.
Remove from brine, pat dry, loosen skin from meat and apply dry rub under skin. Season to taste the outside of the skin.
Put on grill (in pan?) breast side down, smoke @175°F for 6-8 hr.
Spray once every hr. with mixture of;
1 cup Apple Juice to 1Tsp Worcestershire sauce.
After smoking turn over breast. Increase heat to 275°F and cook until meat is 160°-170°F
Remove from grill, cover with foil and rest for 20-30min.
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