Ok so I've brined and cooked whole turkeys before on the smoker. Problem has always been that if I don't eat the whole thing, the rest goes to waste because people in my house don't really like smoked meats.
I've been thinking about cooking just the breast and low and behold, my local market had the Honeysuckle white turkey breast on sale for 97 cents a pound.
My question is for anyone that's smoked one of these before. Since it's just the breast, with little fat or dark meat, do they dry out much? What can I expect when cooking one or 3 of these 6 pounders?