I live in New Jersey and I am a complete novice when it comes to smoking meats. My son bought me a new Masterbuilt 30" Electric Smoker for my birthday. I assembled it this afternoon and it is currently out in the backyard completing the seasoning process.
I have a turkey breast, brisket and some spare ribs in the freezer that I can't wait to smoke.
I'm guessing that the turkey breast would probably be the best cut to do first.
From reading some your posts, it looks like it is best not to use a rub on a turkey breast, so I will follow some of the suggestions posted regarding brineing.
I will try not to ask too many dumb questions.