First off I would like to thank everyone for so many great resources and ideas. I'm going to be smoking a couple of 3lb turkey breaks for the first time and wanted to mix up the flavors a bit. I've decided not to go with a Brine as the breasts already have a % solution they have been in. I will also be smoking them with Pecan and Apple and very small amounts of Hickory (possibly a little Cherry to boot). The 1st bird I was going to inject the night before with "Canjun Injector-Creole Butter", and put "Rudy's Rub" both on the inside of skin and out. The 2nd bird i'm unsure of, I wanted to change up the rub a bit, so I was thinking of using like a poultry seasoning (Thyme, Sage, Marjoram, Rosemary, Black Peper and Nutmeg) add a bit of salt and brown sugar as a rub? Good, bad, before I proceed? Possibly use the same Creole Butter injector. Also i've read that putting the breasts side down while smoking gets them the juiciest. I will be using the Brinkmann Gourmet Electric Smoker, with a temp gauge I installed to monitor temps. Am I on the right track, or would anyone recommened a different rub or injector for the birds? I'm thinking since they are only 3lb birds, total cook time shouldn't be anymore than 3 hours, but I will be sure to pull when they reach the 160-165 degree mark. Any comments pro or con would be greatly appreciated!