So on a whim I picked up a boneless turkey breast to smoke, and, after poking around a couple places, I picked up some chicken wings to try too.
Turkey breast was brined for 6hrs in an impromptu brine of water, salt, raw sugar, onion powder, garlic powder, powdered mustard, pepper, a bay leaf, and allspice. Smoked (with hickory) for 2.5hrs, with the smoker running about 200-225. It weight 1.8lbs raw. Internal temp was 155 when I pulled it off the smoker, I wrapped it in foil and carryover brought it to 160.
Wings were brined in water, salt, sugar, and garlic. Smoked for 2hrs 15minutes. Hot sauce was butter (1stick), 1/4cup of Red Hot, 1/2tsp of garlic, 1/4tsp salt, and one chopped habenaro. It was brushed on the wings before smoking, and every 45minutes during smoking.
Oh yah, we’ll be doing that again!