I have recently put myself on a diet. fortunately I have been doing fine. I was standing at the deli counter the other day ordering a half lb of turkey breast and got to thinking about myself man this is stupid you could be smoking your own turkey breast and make it taste good. now I have done a few things so far but never poultry on a smoker. we did do two turkeys over a spit on an open campfire at campouts and we used this recipe http://www.virtualweberbullet.com/turkey6.html here are my thoughts. since PA is getting dumped on with snow I figured saturday will probably be spent inside the house doing absolutely nothing but watching tv playing on the net. I was going to go to the cabin but theres no way I can make it up there. so I figured what better way to make a day go faster then to cook. I was thinking about making a brine that is in the above link. soak the breasts and then smoke till done. problem is I do not know what done is with a turkey. we always cooked till the leg bone was twisting out of the joint with the whole bird. so what temp should I run these turkey breasts to before it is finished. would a rub be in place here also? what wood will work for turkey?