temp. It was perfection. About 2.5 hours on the smoker at 275 degrees after being in brine for 12 hours. I put a temperature probe in each breast. One read 152 and the other one 149 when I pulled it off the smoker. I then wrapped it in a dish towel and put it on a plate to rest in a cooler for about 20 minutes.

My wife did one breast in the oven in case someone did not like the smoked breasts and for the kids. The smoked turkey is all gone. The oven turkey will be the leftovers for sandwiches this week.