Place the breasts in the brine, ensuring that they are covered completly, add water if more liquid is required.

You will have to add a heavy plate on top of them to keep them submersed in the brine.

Cover and refrigerate (over night)

Take out of the Brine, rinse thoroughly and pat dry. Wrap bacon around the breasts (be decorative if you would like)

I use a digital thermometer to make sure the meat cooks to 160F

I also have an electric smoker, which makes it easy to keep consistant temperatures.

Smoker needs to be at 225 F

Applewood, Cherrywood are good to use!

To keep the turkey moist I also use the Brine in the drip pan (why waste it)

It will take approx 2.5 hours to cook to 160F

Take out of smoker, wrap in foil and let stand atleast 30 minutes.

This looks wonderful can be cut at the table OR beforehand.. amazingly moist!