Succulent Saturdays?

Some of you may remember my Food Friday posts that I used to do on my other blog (link). Some have even asked what happened to it. The answer: I graduated and all of a sudden had to work 40 hours a week. My schedule wasn't as flexible, or end on Friday at 3 like most weeks. I miss that, but I also missed trying to cook new things and cooking in general.

Most of the time, I come home from work and Becca has dinner ready or well on it's way. I'm also usually hungry, tired, and trying to spend a little time with Riley and Asher (which is usually a relief to Becca as well). I told Becca that I'd like to cook some, so I told her that for the time being, leave Saturday open to me. Today was the first of these Saturdays (succulent, sumptuous, salivating, does it need a name?). I hope to try different things, some that may be good, and some that may be bad but I want to experience nonetheless. I'm hoping to make beef bourguinon, liver and onions (never had them - hoping to make it edible), grilled pizza, etc. Send your ideas and maybe I'll try.
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I've had a turkey breast in the freezer for quite some time that I wanted to smoke. Today was that day. I brined it, dried it, rubbed it, and smoked it with apple wood. It turned out great, had the pink smoke ring, and was nice and moist (brining and taking it off at 155º with a carryover to 160º - which is safe, unless you ask the USDA, who likes their meat overdone and dry).
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Indirect heat on the grill with a smoke box, oven thermometer, and digital meat thermometer.

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Rub under the skin and on top: pepper, salt, cayenne, rosemary.

Sliced and ready to eat. Pink smoke ring.

We got some Rudy's Bar BQ Sause [sic] in Albuquerque, so we busted open the bottle of the peppery, tomato-y goodness that to me is Texas BBQ sauce.