Ok guys I just got my smoker last Wed night. I seasoned it on Saturday by doing a hour and 15 min burn at about 225 with some mesquite wood chips.. Wife said she wants me to smoke a Turkey Breast this coming weekend....We had a awesome smoked turkey breast from our friends cookout a few weeks ago and im hoping to get close to what he did(he has a giant 50-55 gallon drum offset smoker) I have a Forge Master 2 door propane cabinet smoker..Ok questions are what Rub to use for poultry..ive got one thought out but not set on it yet...and ive got 2 woods I can use...mesquite or Hickory...so which wood...thanks in advance for any advice or tips.....im assuming(which could be a bad thing) that 225 for about 4 hours give or take will get it about right(I also just bought a meat thermometer to monitor that..its digital so I wont have to keep opening the smoker to check temp.)